Gluten Free Thanksgiving Gravy!

I missed gravy.  This was great and nobody commented about it being "gluten free"; they just ate it up!  Barely any left and I made a DOUBLE batch!

Here's the recipe:

Ingredients
Butter - 1/2 cup (1 stick)
Flour - 1/2 cup (Cup4Cup gluten free all purpose flour)
Chicken Bullion - 1 or 2 cubes (if you like it saltier, use 2 cubes)
Chicken Stock/Broth - 1 box (32 oz.)

Equal parts Butter & Flour.  I used 1 stick butter (1/2 cup) and 1/2 cup gluten free flour.  Then 1-2 gluten free chicken bullion cubes melted together, mixing constantly with a whisk until it transforms from buttery yellow to toasted light golden brown.   I cooked in heavy pan over medium high heat; I prefer heavy pans and feel like they do not scorch easily and keep the heat more even.

Then immediately add 1 box of chicken or turkey broth (I really like this organic bone broth from Walmart).  Whisk immediately and constantly to avoid lumps.  Stir with whisk while cooking.  It's ready when it's thick enough to coat the back of a spoon.

NOTE:  It stays warm nicely in a crockpot on low.  It freezes and reheats well too.  I might use it as the liquid in turkey pot pies with the left overs (gluten free crust of course).