ViLco wrote:
> 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.

I don't think it's less carbs at all! Less volume yes but I could be wrong.