You do not have to give up gravy when you go gluten-free. I have tried lots of different ways of making gravy since I have been avoiding gluten. Cornstarch thickened gravy is OK, but I like mine to have a bit more body, so I use a combination of brown rice and tapioca starch flours.
Gluten Free Gravy from Meat Drippings
Remove roasted meats and any vegetables from the roasting pan. Place the meat on a platter and keep warm while making the gravy.
Add 1 cup or more water (enough to cover the bottom) to the metal roasting pan and stir to loosen the brown bits on the bottom of the pan. If there is a lot of fat in the pan, you may need to skim it off before adding the thickener. Mix together in a small bowl: 1/4 cup brown rice or sweet rice flour and 1/4 cup tapioca starch. Gradually mix in 1 cup water until mixture forms a thick paste. Pour the flour mixture into the roasting pan, stirring continually with a whisk while you heat the pan over a burner. If you have cooked your roast in a glass pan, transfer the meat drippings to a saucepan before adding the flour mixture and heating. Stir until thickened. You may need to adjust thickness by adding more flour water mixture to make it thicker or by adding more liquid to make it thinner. Add salt and pepper to taste and serve immediately. This will make approximately 2 cups of gravy. If you have more or less drippings, adjust flour quantities accordingly.
The gravy in the picture is turkey gravy, but this recipe works well for any meat gravy.