In a large skillet, melt the butter over medium heat on the stovetop.

Once the butter melts, turn the heat down to low heat and sprinkle the gluten free flour evenly over the melted butter.

Using a flat whisk, whisk the butter and flour together. Keep whisking until there is no white flour visible.

Next, add a quarter cup of the chicken stock. This step is tricky and also different from using all-purpose flour. The gluten free flour is going to hydrate immediately and create lumps. DO NOT PANIC. The whisk is going to do all the work.

Once all the flour absorbs the stock, add another quarter cup of the stock. Whisk again. Keep whisking until smooth. Keep adding a quarter of a cup and whisking until smooth. Do this until it looks like gravy.

Add the coconut cream and whisk into the gravy. The coconut cream will lighten the color of the gravy.

Add salt and pepper and taste. Adjust the seasonings to your preference.

Serve immediately.

Store any leftovers in an airtight container in the refrigerator. If needed, add a splash of stock when reheating.