<<Disclaimer: Verify this information before applying it to your situation.>> Hi all! A while ago, I had asked about sweet rice flour. Several people said it works well in gravy...keeps it from separating. We just tried making some gravy with it, and all that has happened is that it clumps up. (Melted margarine in saucepan, then added the flour to cook as as roux before adding the gravy "fixins") Could someone who uses it in gravy tell me how to use it without getting one giant clump of sweet rice flour? Thanks in advance and Happy Thanksgiving to all! Susan