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Karen Bulmer asked:

>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?

Arrowroot flour makes excellent gravy, but it is expensive.