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>Hi everyone, I have a little problem with my gravy, if I use rice flour or
>Veloutine, it turns out great but the next day it is very runny.  If I use
>cornstarch the next day it is "gloopy".  Does anyone have some hints, tricks
>for keeping gravy thick like the way it was with wheat flour?

Try using potato flour.  We've had great results with it.
     Julie May - Administrative Assistant for Orbital OnLine Services
       Owner and operator of Celiac & Environmental Illness WEB pages
                 http://www.orbital.net/~jmay/index.html
                      Sherwood Park, Alberta, Canada