I did a stupid thing this morning. Decided to use up some food that I had.
Some time back I bought a box of Jimmy Dean sausage and biscuits. Using a
coupon and a doubler it was cheap.

More recently I bought a couple of cans of Libby's sausage gravy at Big
Lots.

This morning I nuked a couple of the little biscuit sandwiches and covered
them in gravy. Well not only were they very hard to eat but it was too much
sausage for me. I do have a few plain biscuits in the freezer. Will just
use those instead.

So while I was thinking that they sausage gravy over sausage might make a
nice lower carb meal, now I'm thinking not.

i am willing to bet the spices in the sausages conflicted, and ohhhh how
greasy whas it? Lee
"Julie Bove" > wrote in message
...
>I did a stupid thing this morning. Decided to use up some food that I had.
>Some time back I bought a box of Jimmy Dean sausage and biscuits. Using a
>coupon and a doubler it was cheap.
>
> More recently I bought a couple of cans of Libby's sausage gravy at Big
> Lots.
>
> This morning I nuked a couple of the little biscuit sandwiches and covered
> them in gravy. Well not only were they very hard to eat but it was too
> much sausage for me. I do have a few plain biscuits in the freezer. Will
> just use those instead.
>
> So while I was thinking that they sausage gravy over sausage might make a
> nice lower carb meal, now I'm thinking not.
>

"Storrmmee" > wrote in message
...
>i am willing to bet the spices in the sausages conflicted, and ohhhh how
>greasy whas it? Lee

The spices were fine and it wasn't overly greasy.

Julie Bove wrote:

>> i am willing to bet the spices in the sausages conflicted, and ohhhh
>> how greasy whas it? Lee

> The spices were fine and it wasn't overly greasy.

When pan-frying sausages I always pour some of the fat out, unless I need it
for something else. Sometimes I use that fat as the base for a celery -
carrot - onion soffritto, works good

Julie Bove wrote:

>> i am willing to bet the spices in the sausages conflicted, and ohhhh
>> how greasy whas it? Lee

> The spices were fine and it wasn't overly greasy.


[repost - the first one didn't show up...]

When pan-frying sausages I always pour some of the fat out, unless I need it
for something else. Sometimes I use that fat as the base for a celery -
carrot - onion soffritto, works good

On 12/27/2011 9:21 PM, Julie Bove wrote:
> I did a stupid thing this morning. Decided to use up some food that I had.
> Some time back I bought a box of Jimmy Dean sausage and biscuits. Using a
> coupon and a doubler it was cheap.
>
> More recently I bought a couple of cans of Libby's sausage gravy at Big
> Lots.
>
> This morning I nuked a couple of the little biscuit sandwiches and covered
> them in gravy. Well not only were they very hard to eat but it was too much
> sausage for me. I do have a few plain biscuits in the freezer. Will just
> use those instead.
>
> So while I was thinking that they sausage gravy over sausage might make a
> nice lower carb meal, now I'm thinking not.
>
>

The last few times I've eaten at Denny's, I've gotten the biscuit and
gravy breakfast. It's one of the few places where I can get this famous
dish on this rock and it's only 2 bucks and the serving size is about
right for me. Unfortunately, the biscuit is on the pasty side but still
I find it to be one of the more appealing dishes on the menu.

"Julie Bove" > wrote in message
...
>I did a stupid thing this morning. Decided to use up some food that I had.
>Some time back I bought a box of Jimmy Dean sausage and biscuits. Using a
>coupon and a doubler it was cheap.
>
> More recently I bought a couple of cans of Libby's sausage gravy at Big
> Lots.
>
> This morning I nuked a couple of the little biscuit sandwiches and covered
> them in gravy. Well not only were they very hard to eat but it was too
> much sausage for me. I do have a few plain biscuits in the freezer. Will
> just use those instead.
>
> So while I was thinking that they sausage gravy over sausage might make a
> nice lower carb meal, now I'm thinking not.

Not even. The gravy is half flour. It is not at all low carb.

Paul

Paul M. Cook wrote:

>> So while I was thinking that they sausage gravy over sausage might
>> make a nice lower carb meal, now I'm thinking not.

> Not even. The gravy is half flour. It is not at all low carb.

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?

> "Julie Bove" > wrote in message
> ...
>>I did a stupid thing this morning. Decided to use up some food that I
>>had. Some time back I bought a box of Jimmy Dean sausage and biscuits.
>>Using a coupon and a doubler it was cheap.
>>
>> More recently I bought a couple of cans of Libby's sausage gravy at Big
>> Lots.
>>
>> This morning I nuked a couple of the little biscuit sandwiches and
>> covered them in gravy.


That is NOT the way to make biscuits and sausage gravy. Sheesh. Granted, I
am no biscuit maker so I do buy the frozen (MaryB's brand) biscuits (I
understand Pillsbury makes them, too). To make sausage gravy you brown bulk
breakfast sausage, reserve at least 2 Tbs. of the drippings, stir in an
equal amount of flour as if you're making a white sauce. Add milk or cream
and stir the sausage back in. Season with lots of pepper. I doubt you'd
like it. And I see nothing low-carb biscuits & gravy.

Jill

On Dec 27, 11:21*pm, "Julie Bove" > wrote:

>
> So while I was thinking that they sausage gravy over sausage might make a
> nice lower carb meal, now I'm thinking not.

A biscuit and gravy low carb? Um.....no, extemely high carb....and
high fat, a very bad combination.

On 2011-12-28, ImStillMags > wrote:
> On Dec 27, 11:21*pm, "Julie Bove" > wrote:

> A biscuit and gravy low carb? Um.....no, extemely high carb....and
> high fat, a very bad combination.

You're a practicing physician, now?

nb

--
Merry Christmas and a Happy New Year

On Dec 28, 3:39*am, dsi1 > wrote:
> On 12/27/2011 9:21 PM, Julie Bove wrote:
>
>
>
>
>
>
>
>
>
> > I did a stupid thing this morning. *Decided to use up some food that I had.
> > Some time back I bought a box of Jimmy Dean sausage and biscuits. *Using a
> > coupon and a doubler it was cheap.
>
> > More recently I bought a couple of cans of Libby's sausage gravy at Big
> > Lots.
>
> > This morning I nuked a couple of the little biscuit sandwiches and covered
> > them in gravy. *Well not only were they very hard to eat but it was too much
> > sausage for me. *I do have a few plain biscuits in the freezer. *Will just
> > use those instead.
>
> > So while I was thinking that they sausage gravy over sausage might make a
> > nice lower carb meal, now I'm thinking not.
>
> The last few times I've eaten at Denny's, I've gotten the biscuit and
> gravy breakfast. It's one of the few places where I can get this famous
> dish on this rock and it's only 2 bucks and the serving size is about
> right for me. Unfortunately, the biscuit is on the pasty side but still
> I find it to be one of the more appealing dishes on the menu.

We eat at Elmer's once in a while and this place has really decent
food. However, I had the biscuits and gravy a week or so ago and I was
really surprised. this time around the biscuits were a bit hard but
the gravy was good.

In article >, "ViLco" >
wrote:

> Paul M. Cook wrote:
>
> >> So while I was thinking that they sausage gravy over sausage might
> >> make a nice lower carb meal, now I'm thinking not.
>
> > Not even. The gravy is half flour. It is not at all low carb.
>
> 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?

Flour is a starch, that's why it's used. And most starches are up to
100% carbs.

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote in message
...
> In article >, "ViLco" >
> wrote:
>
>> Paul M. Cook wrote:
>>
>> >> So while I was thinking that they sausage gravy over sausage might
>> >> make a nice lower carb meal, now I'm thinking not.
>>
>> > Not even. The gravy is half flour. It is not at all low carb.
>>
>> 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?
>
> Flour is a starch, that's why it's used. And most starches are up to
> 100% carbs.


Very high glycemic index carbs. They turn into glucose in the stomach
almost immediately upon ingestion.

"notbob" > wrote in message
...
> On 2011-12-28, ImStillMags > wrote:
>> On Dec 27, 11:21 pm, "Julie Bove" > wrote:
>
>> A biscuit and gravy low carb? Um.....no, extemely high carb....and
>> high fat, a very bad combination.
>
> You're a practicing physician, now?

I doubt any doctor would refute it.

Paul

On 2011-12-28, Paul M. Cook > wrote:

> Very high glycemic index carbs. They turn into glucose in the stomach
> almost immediately upon ingestion.

starch = carbs

DUH!

nb


--
Merry Christmas and a Happy New Year

On 12/28/2011 7:07 AM, Chemo the Clown wrote:
> We eat at Elmer's once in a while and this place has really decent
> food. However, I had the biscuits and gravy a week or so ago and I was
> really surprised. this time around the biscuits were a bit hard but
> the gravy was good.

Sounds like my kind of place. Unfortunately, the nearest one is about a
couple of thousand miles away. We were in Washington state about a year
ago and the little diner by the motel we were staying at served some
pretty hearty breakfasts. Our breakfasts is lite fare in comparison. I
guess you guys need the extra calories just to keep warm. The toast they
served was a thick slab made by a small bakery down the road. How great
is that? Pretty great.

"ImStillMags" > wrote in message
...
On Dec 27, 11:21 pm, "Julie Bove" > wrote:

>
> So while I was thinking that they sausage gravy over sausage might make a
> nice lower carb meal, now I'm thinking not.

A biscuit and gravy low carb? Um.....no, extemely high carb....and
high fat, a very bad combination.

No. With a piece of sausage and gravy. Yes, I know the gravy has carbs.
But not a lot.

"Paul M. Cook" > wrote in message
...
>
> "notbob" > wrote in message
> ...
>> On 2011-12-28, ImStillMags > wrote:
>>> On Dec 27, 11:21 pm, "Julie Bove" > wrote:
>>
>>> A biscuit and gravy low carb? Um.....no, extemely high carb....and
>>> high fat, a very bad combination.
>>
>> You're a practicing physician, now?
>
> I doubt any doctor would refute it.

But that isn't what I said. I said a piece of sausage with sausage gravy.
Not high carb. High fat, yeah.

"Andy" > wrote in message ...
> "Julie Bove" > wrote:
>
>> Subject: Biscuits and sausage and gravy? No!
>> From: "Julie Bove" >
>>
>> I did a stupid thing this morning. Decided to use up some food that I
>> had. Some time back I bought a box of Jimmy Dean sausage and biscuits.
>> Using a coupon and a doubler it was cheap.
>>
>> More recently I bought a couple of cans of Libby's sausage gravy at
>> Big Lots.
>>
>> This morning I nuked a couple of the little biscuit sandwiches and
>> covered them in gravy. Well not only were they very hard to eat but
>> it was too much sausage for me. I do have a few plain biscuits in the
>> freezer. Will just use those instead.
>>
>> So while I was thinking that they sausage gravy over sausage might
>> make a nice lower carb meal, now I'm thinking not.
>
>
> Julie,
>
> You've flipped my "Dreaming Up Disaster" switch back ON, in the form of a
> few frozen White Castle cheeseburgers, nuked then drowned in sausage
> gravy!
>
> I'm mystically able to make scratch sausage gravy.
>
> Thanks!
>
> Musical Thanks!:
>
> http://www.youtube.com/watch?v=18rd5w7Bsjw
>
> Best,
>
> Andy

Would you believe... I actually considered the White Castles for a fleeting
second this morning as I was heating up the leftover gravy? I quickly
decided against it and used plain biscuits. But then I overcooked them and
they were hard to chew.

"ViLco" > wrote in message
...
> Julie Bove wrote:
>
>>> i am willing to bet the spices in the sausages conflicted, and ohhhh
>>> how greasy whas it? Lee
>
>> The spices were fine and it wasn't overly greasy.
>
>
> [repost - the first one didn't show up...]
>
> When pan-frying sausages I always pour some of the fat out, unless I need
> it
> for something else. Sometimes I use that fat as the base for a celery -
> carrot - onion soffritto, works good

I saw it.

"dsi1" > wrote in message
...
> On 12/27/2011 9:21 PM, Julie Bove wrote:
>> I did a stupid thing this morning. Decided to use up some food that I
>> had.
>> Some time back I bought a box of Jimmy Dean sausage and biscuits. Using
>> a
>> coupon and a doubler it was cheap.
>>
>> More recently I bought a couple of cans of Libby's sausage gravy at Big
>> Lots.
>>
>> This morning I nuked a couple of the little biscuit sandwiches and
>> covered
>> them in gravy. Well not only were they very hard to eat but it was too
>> much
>> sausage for me. I do have a few plain biscuits in the freezer. Will
>> just
>> use those instead.
>>
>> So while I was thinking that they sausage gravy over sausage might make a
>> nice lower carb meal, now I'm thinking not.
>>
>>
>
> The last few times I've eaten at Denny's, I've gotten the biscuit and
> gravy breakfast. It's one of the few places where I can get this famous
> dish on this rock and it's only 2 bucks and the serving size is about
> right for me. Unfortunately, the biscuit is on the pasty side but still I
> find it to be one of the more appealing dishes on the menu.

There are plenty of places around here that serve it but it's not always
good.

"dsi1" > wrote in message
...
> On 12/28/2011 7:07 AM, Chemo the Clown wrote:
>> We eat at Elmer's once in a while and this place has really decent
>> food. However, I had the biscuits and gravy a week or so ago and I was
>> really surprised. this time around the biscuits were a bit hard but
>> the gravy was good.
>
> Sounds like my kind of place. Unfortunately, the nearest one is about a
> couple of thousand miles away. We were in Washington state about a year
> ago and the little diner by the motel we were staying at served some
> pretty hearty breakfasts. Our breakfasts is lite fare in comparison. I
> guess you guys need the extra calories just to keep warm. The toast they
> served was a thick slab made by a small bakery down the road. How great is
> that? Pretty great.

We used to have an Elmer's here. It used to be good but then they changed
the menu and it was no longer. And then it closed.

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>I did a stupid thing this morning. Decided to use up some food that I
>>had. Some time back I bought a box of Jimmy Dean sausage and biscuits.
>>Using a coupon and a doubler it was cheap.
>>
>> More recently I bought a couple of cans of Libby's sausage gravy at Big
>> Lots.
>>
>> This morning I nuked a couple of the little biscuit sandwiches and
>> covered them in gravy. Well not only were they very hard to eat but it
>> was too much sausage for me. I do have a few plain biscuits in the
>> freezer. Will just use those instead.
>>
>> So while I was thinking that they sausage gravy over sausage might make a
>> nice lower carb meal, now I'm thinking not.
>
> Not even. The gravy is half flour. It is not at all low carb.

I said lower carb. The gravy has 4 g of carb per serving. The sausage
shouldn't have any.

"ViLco" > wrote in message
...
> Paul M. Cook wrote:
>
>>> So while I was thinking that they sausage gravy over sausage might
>>> make a nice lower carb meal, now I'm thinking not.
>
>> Not even. The gravy is half flour. It is not at all low carb.
>
> 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.

"jmcquown" > wrote in message
...
>> "Julie Bove" > wrote in message
>> ...
>>>I did a stupid thing this morning. Decided to use up some food that I
>>>had. Some time back I bought a box of Jimmy Dean sausage and biscuits.
>>>Using a coupon and a doubler it was cheap.
>>>
>>> More recently I bought a couple of cans of Libby's sausage gravy at Big
>>> Lots.
>>>
>>> This morning I nuked a couple of the little biscuit sandwiches and
>>> covered them in gravy.
>
>
> That is NOT the way to make biscuits and sausage gravy. Sheesh. Granted,
> I am no biscuit maker so I do buy the frozen (MaryB's brand) biscuits (I
> understand Pillsbury makes them, too). To make sausage gravy you brown
> bulk breakfast sausage, reserve at least 2 Tbs. of the drippings, stir in
> an equal amount of flour as if you're making a white sauce. Add milk or
> cream and stir the sausage back in. Season with lots of pepper. I doubt
> you'd like it. And I see nothing low-carb biscuits & gravy.

Oh, I know how to make it! I just don't make it because it makes a lot and
I don't like to cook sausage from scratch. So when I found the canned, I
thought I would buy it. And yes I do like it. I just don't like it with
the extra sausage in there. Too much sausage for me!

On 12/28/2011 12:39 PM, Julie Bove wrote:
> > wrote in message
>> The last few times I've eaten at Denny's, I've gotten the biscuit and
>> gravy breakfast. It's one of the few places where I can get this famous
>> dish on this rock and it's only 2 bucks and the serving size is about
>> right for me. Unfortunately, the biscuit is on the pasty side but still I
>> find it to be one of the more appealing dishes on the menu.
>
> There are plenty of places around here that serve it but it's not always
> good.
>
>

Unfortunately, that ubiquitous Southern dish is rarely seen on our
shores even thought we're the most Southern state by far. Here's the
nearest thing that we got to biscuits and gravy:

http://tamarindandthyme.wordpress.co.../30/loco-moco/

On 12/28/2011 12:40 PM, Julie Bove wrote:
>
> We used to have an Elmer's here. It used to be good but then they changed
> the menu and it was no longer. And then it closed.
>
>

This sounds to be about the correct sequence of events. :-)

"dsi1" > wrote in message
...
> On 12/28/2011 12:39 PM, Julie Bove wrote:
>> > wrote in message
>>> The last few times I've eaten at Denny's, I've gotten the biscuit and
>>> gravy breakfast. It's one of the few places where I can get this famous
>>> dish on this rock and it's only 2 bucks and the serving size is about
>>> right for me. Unfortunately, the biscuit is on the pasty side but still
>>> I
>>> find it to be one of the more appealing dishes on the menu.
>>
>> There are plenty of places around here that serve it but it's not always
>> good.
>>
>>
>
> Unfortunately, that ubiquitous Southern dish is rarely seen on our shores
> even thought we're the most Southern state by far. Here's the nearest
> thing that we got to biscuits and gravy:
>
> http://tamarindandthyme.wordpress.co.../30/loco-moco/

Hmmm... That to me seems a bit weird.

On 12/28/2011 1:22 PM, Julie Bove wrote:
> > wrote in message
> ...
>> On 12/28/2011 12:39 PM, Julie Bove wrote:
>>> > wrote in message
>>>> The last few times I've eaten at Denny's, I've gotten the biscuit and
>>>> gravy breakfast. It's one of the few places where I can get this famous
>>>> dish on this rock and it's only 2 bucks and the serving size is about
>>>> right for me. Unfortunately, the biscuit is on the pasty side but still
>>>> I
>>>> find it to be one of the more appealing dishes on the menu.
>>>
>>> There are plenty of places around here that serve it but it's not always
>>> good.
>>>
>>>
>>
>> Unfortunately, that ubiquitous Southern dish is rarely seen on our shores
>> even thought we're the most Southern state by far. Here's the nearest
>> thing that we got to biscuits and gravy:
>>
>> http://tamarindandthyme.wordpress.co.../30/loco-moco/
>
> Hmmm... That to me seems a bit weird.
>

That it is. OTOH, Every region of this county has some weird concoction.
I think biscuit and gravy probably qualifies.

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.

Paul M. Cook wrote:

>> Flour is a starch, that's why it's used. And most starches are up to
>> 100% carbs.

Flour *contains* starch, it is not starch.

> Very high glycemic index carbs. They turn into glucose in the stomach
> almost immediately upon ingestion.

Exactly like flour. Do you think you would get more carbs by thickening your
gravy with flour or with cornstarch?

at least thats good, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>>i am willing to bet the spices in the sausages conflicted, and ohhhh how
>>greasy whas it? Lee
>
> The spices were fine and it wasn't overly greasy.
>

and its a good idea too, Lee
"Julie Bove" > wrote in message
...
>
> "ViLco" > wrote in message
> ...
>> Julie Bove wrote:
>>
>>>> i am willing to bet the spices in the sausages conflicted, and ohhhh
>>>> how greasy whas it? Lee
>>
>>> The spices were fine and it wasn't overly greasy.
>>
>>
>> [repost - the first one didn't show up...]
>>
>> When pan-frying sausages I always pour some of the fat out, unless I need
>> it
>> for something else. Sometimes I use that fat as the base for a celery -
>> carrot - onion soffritto, works good
>
> I saw it.
>

thats easy to beleive, that resto is just before fast food for me, Lee
"dsi1" > wrote in message
...
> On 12/27/2011 9:21 PM, Julie Bove wrote:
>> I did a stupid thing this morning. Decided to use up some food that I
>> had.
>> Some time back I bought a box of Jimmy Dean sausage and biscuits. Using
>> a
>> coupon and a doubler it was cheap.
>>
>> More recently I bought a couple of cans of Libby's sausage gravy at Big
>> Lots.
>>
>> This morning I nuked a couple of the little biscuit sandwiches and
>> covered
>> them in gravy. Well not only were they very hard to eat but it was too
>> much
>> sausage for me. I do have a few plain biscuits in the freezer. Will
>> just
>> use those instead.
>>
>> So while I was thinking that they sausage gravy over sausage might make a
>> nice lower carb meal, now I'm thinking not.
>>
>>
>
> The last few times I've eaten at Denny's, I've gotten the biscuit and
> gravy breakfast. It's one of the few places where I can get this famous
> dish on this rock and it's only 2 bucks and the serving size is about
> right for me. Unfortunately, the biscuit is on the pasty side but still I
> find it to be one of the more appealing dishes on the menu.

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.

ViLco wrote:
> Paul M. Cook wrote:
>
>>> Flour is a starch, that's why it's used. And most starches are up
>>> to 100% carbs.
>
> Flour *contains* starch, it is not starch.
>
>> Very high glycemic index carbs. They turn into glucose in the
>> stomach almost immediately upon ingestion.
>
> Exactly like flour. Do you think you would get more carbs by
> thickening your gravy with flour or with cornstarch?

I am pretty sure the carb count is the same.

Storrmmee wrote:
> thats easy to beleive, that resto is just before fast food for me, Lee

You couldn't pay me to eat at Denny's now. My dad used to insist that we
eat there when we were on vacation. He said the food might not be good but
at least it was consistant. Which made no sense to the rest of us at all.
If you know it's not going to be good, then why eat there!? I think price
had a lot to do with it too. I can remember having to stop some other
restaurant because no Denny's was around. My dad learned after a while to
check the menu before we sat down. Because a few times we did get seated
only to find the prices too high. So he'd order us all drinks and then we'd
use the bathroom and drive on.

In high school, Denny's was our hangout. Not so much by choice but it was
the only 24 hour place around there at the time. Mostly we'd go in for
coffee. Once in a while I would have a salad, soup or a piece of pie. They
put up with us and many was the time we were in there all night.

I went there in my clubbing days as well because they were one of the few
places open for breakfast. There were a few others but the location wasn't
as good and they didn't put up with people lingering for long periods of
time like Denny's did.

The Denny's where I used to hang out is no longer there. It became some
sort of "diner" briefly. I think it was something like American Diner? But
not necessarily the typical diner food. We ate in there once. Food was
very much forgettable and service was slow even though there was only one
other customer and she was getting a takeout order. I did look it up and I
think it is somehow related to Denny's.

Julie Bove wrote:

>> Exactly like flour. Do you think you would get more carbs by
>> thickening your gravy with flour or with cornstarch?

> I am pretty sure the carb count is the same.

Don't you know that the thickining capacity of starch is much superior to
that of flour? That's why one uses just a bit of cornstarch to get the same
thickening one would get with a lot of flour.
And since flour is 80% carbs and cornstarch is 99,59%, some maths and you
will realize that a tablespoon of flour has tons of carbs more than a half
teaspoon of cornstarch.

Julie Bove wrote:

>> 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.

Check my other answer