I have been invited to a gathering on the Sunday after Thanksgiving. Hostess spent 30 minutes lecturing about gluten etc, so I guess I will have to give that kind of baking a whirl, and will have to do a dry run to see if it works. She mentioned having success with einkorn flour, which is apparently still wheat but low-gluten enough it doesn't bother them. I've used spelt in the past and liked it, but not einkorn.

For gravy, we always used cornstarch ,which is gluten free. You may know the caution about always mixing it with a little ice water, then slowly drizzling in the slurry to your hot liquid, stirring constantly til it thickens. I know it's carby but just thought I should mention it.