1. Make a gluten-free roux: Take the turkey fat/juice from oven (from baked one) to sauce pan, and heat over medium-low heat until shimmering.
2. Sprinkle in the sweet rice flour (or tapioca flour) and will be very thick as roux. After 30 seconds, the mixture relaxes into a creamy, bubbling paste.
3. Whisk constantly to keep the roux out from burning until golden-brown, 2 to 4 minutes.
4. Add the stock: Whisk in 1 cup of the stock. Whisk constantly, until smooth. Add the remaining 3 cups stock slowly. (For a thicker gravy, add only 2 to 2 1/2 cups of stock.)
If you like to have extra flavor, you can add 1/2 cup roasting pan juice. (Replace from 1/2 less stock instead.) Cook the gravy until it gently bubbles and thickens, about 5 minutes.
5. Season the gravy: Season with salt and pepper as needed. Add the additional seasonings for your choice.
That's it! So simple, and delish!