If your gravy made with flour tastes pasty you are doing it wrong. Equal amounts fat and flour by weight. Melt the fat (I like butter) Stir in the flour and cook for a few minutes. Cooking the flour eliminates the pastiness.
http://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794
https://www.youtube.com/watch?v=UKSWqgY-Ffk
Nice video, I wish I’d had that before my first attempt at making a roux!
I did notice he missed a color. I like using a dark brown roux for my gravies, he stopped at the brown. The dark brown is trickier, but I think it gives it a bolder flavor.