Gluten-free alternatives to beurre manie/roux for thickening sauce? I'd like to thicken the sauce for my Thanksgiving turkey a bit, without making it inedible for my gluten-intolerant guests. From other questions on this site, I understand that corn starch would be an option, but it might give a more starchy flavour. Same for potato starch. Arrowroot flour would probably work according to this question, but it's not always easy to obtain. Would rice flour work? Are there other alternatives?
Oh, have I got the answer for you. Xanthan gum. Here is an excellent article by two of my favorite bloggers on how to get started using it. Xanthan gum is easy to find at health food stores because gluten-free bakers use it extensively.