Julie Bove wrote:

>> One could reduce the carbs by using starch instead of flour, it works
>> wonderfully with custard. I never tried it on gravy but why
>> shouldn't it work?

> What is starch? Even the name sounds carby.

Corn-starch, potato-starch and so on: half a teaspoon of corn-starch
thickens as much as a full tablespoon of flour, this way you get less carbs
then you would get by using flour.