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Hi All--

I'm having a gravy crisis and hoping someone can help.

Whenever I make gravy, either using brown or white
rice flour and potato starch flour, or sweet rice
flour, milk and other seasonings, it has a wonderful
creamy, thick consistency. When I refrigerate it, it
becomes thin, almost like water. Reheating doesn't
help.

Does anyone else have this problem...or perhaps I
should ask, does anyone know why this happens and what
can I do to correct it?

I don't eat much bread and I'm underweight, so using
gravy with my meats, occassionally, adds a little
variety to my diet. So, you can understand how this
issue is almost of crisis proportions!

Any explanations and especially remedies are greatly
welcome. If others are interested in a summary, I'll
be happy to summarize.

Cheers,
Ayn