Thanks, my dear, I’ll give it a go!
Just one thing to note about arrowroot.
The gravy will separate a little bit when it’s refrigerated. There will be some clear liquid that comes out. There’s nothing wrong with it, that’s just the way it is and it mixes back in very easily.
Aside from the fact that I think it makes a better gravy, probably the best part is that it’s gluten free for those who have issues with gluten. I know what it’s like to be on a restricted diet and usually finding substitutes for stuff you like isn’t very successful.
In this case, there is absolutely no taste or quality difference in using arrowroot and I think it actually make s a batter gravy.
And you use it exactly like flour.