gluten-free eats

I used to thicken gravy with corn starch all the time, but leftover gravy would start to separate within 24 hours in the fridge. I switched to rice flour for thickening a few years ago, and it's made a world of difference. Leftover rice flour gravy holds together much longer in the fridge. Rice flour is comparable to wheat flour in terms of thickening.

I also find rice flour easier to use. With corn starch, if you don't suspend it thoroughly in water before adding to the fat, it settles into a non-Newtonian fluid at the bottom that is difficult to re-suspend. I don't have that problem with rice flour.