gluten-free eats

(haven't watched the video yet, thanks for sharing.)

my go-to for holiday meal gravy uses xanthan gum with an immersion blender to mix it into pan juices, stock, or bouillon/meat base. with the immersion blender there are no worries about lumps and i can atomize some flavors from the pan by keeping a few stray mushrooms, onions, bits of meat, etc. you have to add the xanthan powder incrementally and keep testing for consistency since xanthan can go from pleasing to uncanny slime quite quickly. it's better to under-shoot as it will set a bit more as it cools.
what i like about the xanthan is that it has no perceptible flavor on its own, so you get a very pure and punchy meatiness as long as you have a flavorful liquid to start with. i am able to have gluten myself and i've come to prefer this treatment over a traditional flour-thickened gravy. (plus it NEVER fails to thicken.) it's always a hit with company.