Glad you mentioned that. I've been leaning toward it after several disasters trying to thicken things with soy flour. 2 tablespoons of flour, spread out over a big pan full of beef gravy, and gravy consumed in moderation will add carbs, but not near enough to bring you way out of line. Yeah, I know it's not purist.

I make my gravy from scratch, but these counts on commercially available gravies seemed to frame things : Franco American beef gravies, 1/4 cup run about 4-5 carbs. 1/4 cup is 4 tablespoons, plenty enough drizzled over meat and veggies. If there is something seriously wrong with this line of thought, then someone PLEASE correct me.