Roux Flour

Fat free, roux flour

Roux Flour

Craig Dugas
Roux flour is simply toasted flour that can take place of a flour/fat roux that is typically used as a thickener in sauces, gravies, soups, and stews.
Cook Time 10 minutes
Total Time 10 minutes
Course Ingredient
Cuisine American, British, Cajun, Canadian, Creole, European, French, German, International, Italian


  • wooden spatula (or wire whisk or silicone spatula or similar stirring utensil)


  • flour (all-purpose, whole wheat, a blend, or similar)


  • Simply slowly stir/whisk the flour over medium heat for about 5-10 minutes (depending on amount of flour and heat) until the flour aroma becomes aromatic. This is for a 'light roux'. You can heat longer for darker roux.


Why Roux Flour

The main reason I make roux flour is because it adds that familiar flavor to certain sauces and gravies without the extra fat that comes with traditional roux.

Storing Roux Flour

I store roux flour in a a mason jar in the freezer indefinitely.

Gluten Free Option

I’ve not tried this, but I expect that one could make a gluten-free roux flour by using the same strategy with white or brown rice flour or gluten-free flour blends!
Keyword fat free roux, McDougall, nonfat roux, plant-based, roux, starch solution, thickener, wfpb
Tried this recipe?Let us know how it was!

To Whisk or Not To Whisk?

I sometimes use a steel or silicone whisk to make this, but I find that the flour often goes airborne with a whisk, and a nice wooden spatula keeps things grounded.

Oh, AND…!

You can also make toasted sesame flour to replace roasted tahini with this same method! It works beautifully!! This is exactly how I make the best full-bodied, flavor-filled, low-fat, light hummus on perhaps the entire planet.

Fat free, roux flour
Jar of Roux Flour