— Alice Jenkins

So in terms of a gluten-free flour, uh, let's see. Well, so you're talking about thickening, um, uh, a, a gravy soup. And if you want an oil-free substitute, then, uh, by definition, it's not going to be a ru a ru is fat based. It's a combination of fat and flour, uh, that, that does its job. If we remove the fat component, we're left only with the, the starch component and, uh, that we're going to call, uh, a slurry. Okay? And, uh, slurries can be made with a number of different flowers, uh, or, you know, powdered starchy ingredients. And if, uh, you're thinking about a gluten-free flour, uh, you know, my, uh, first recommendation is to consider a, uh, a pre-formulated product that's available at the grocery store. You know, for example, Bob's Red Mill, uh, among their line of products, they have gluten-free flour blends available for different applications. So, um, you know, do consider, uh, a ready-made product, but otherwise, you know, if it's a, uh, a, a slurry that you wanna make just to, to tighten up a gravy or a soup, you might consider arrow root, uh, or a corn starch as a couple of options. Uh, you can, uh, bring that together with water or a water-based liquid, for example, a juice, a fruit juice, uh, if that's appropriate. And, um, that will thicken your gravy or soup. Okay.