If you have never made your own gravy, you may not know: Gravy contains flour. Your classic holiday gravy, the kind you'd find served with turkey, stuffing and mashed potatoes, typically consists of three things: flour, fat and stock. There are about 50 calories in four tablespoons of the stuff [source: Ward].
The flour in your gravy is there as a thickening agent, and typically it's plain white flour that does the work. Gravies begin with a roux, which is a combination of fat (usually pan drippings or butter) and flour whisked together until the mixture liquifies and develops a nutty, not floury, flavor. And the thing about gravy is that you don't need white flour to make it perfect. Try substituting refined flour with whole wheat flour (or white whole wheat flour), spelt flour, millet flour or oat flour.