Sandy,

Thanks - I did see that one on the Atkins site (where I've found a LOT of wonderful recipes). I've been trying to avoid ALL wheat (except for the gluten), at least for now.

I have a cooking reference book at home - the author is Harold McGee, the book is "On Food and Cooking". The book has all manner of items related to the physical chemistry of cooking (such as what makes meat tender or tough, etc.) as well as some info on digestion and nutrition. Hopefully I can find exactly (at the molecular level) what causes a roux to thicken. I suspect it's the starch portion of whatever is used in the roux, but I'll see what he has to say. If it's in there, I'll post back!

--Liz