I am trying to live a low carb, low sugar lifestyle. Therefore, I am trying to avoid refined grains which include all flours. By trying to be low carb I would think that would include trying to cut out starchy foods so I also want to avoid cornstarch, arrow root, etc. Can I use unflavored gelatin to thicken sauces and soups instead of flour and cornstarch? If so, does anyone know the conversion ratio of flour to gelatin? If gelatin is not advisable what alternatives could I use? Thanks in advance!