Hi IslandGirl,

How much Carbalose did you use for how much liquid? What method did you use to make it?

I had disappointing results making a butter/Carbalose roux in the usual manner. I used 1 tbsp Carbalose per cup of pan drippings because Carbalose is supposed to be 1:1 for regular flour. I got three layers, one fat, one broth, and one very thick and gooey "settled out" layer on the bottom. After stirring, it was still too watery. It tasted great, though, and I'd like to make it again and have it be regular-like but low carb gravy.