<<Disclaimer: Verify this information before applying it to your situation.>> Hi All-- First of all, I owe you all an apology, big time! I am such a ditz sometimes! I received *many* responses, which were so appreciated. I forgot, however, to mention in my original post that I'm sensitive to corn, so I can't use cornstarch. I feel so badly - so many of you took time to write and send instructions or recipes...A lesson learned. I'll remember to include vital information on sensitivities in the future. Other responses I rec'd were: Potato starch with toasted brown rice flour might keep the gravy from thinning out. If I'm using rice milk, boil the milk for 5-10 minutes, then cool. This will stop the enzyme action that prevents thickening. Gravy mix by Seitenbacher - gf brown gravy mix. Glutino Co. sells a brown gravy mix Use arrowroot in place of cornstarch, but less of it. Try tapioca flour Try sorghum (sp?) flour *No one seemed to really have a firm idea why the gravy thickened, then thinned after refrigeration. If anyone sent a suggestion other than what I listed, or corstarch, please send it again and I'll summarize those additions. Thanks to everyone who replied and again, I'm so sorry I didn't mention my sensitivity to corn. :( Ayn in Kansas