A low carb thickener for making gravy.
It’s called Arrowroot.
It works the same as flour or cornstarch but does not have the pasty taste that flour does and it’s gluten free.
However, I hear it does not work well for pudding or with milk products. I tried it in stew once and it didn’t work as I expected but I think I used too much. I do want to try that again as the gravy it makes is so good.
Xanthan gum is a pretty good thickener. You only need a pinch, literally. But use a spoon because it’ll make your fingers all icky when you wash it off.
I’ve only tried it in gravy so can’t say about pudding or something larger in volume.
One bag last f o r e v e r in the freezer.