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.

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Cook Time 10

Total Time 10

Course Ingredient

Cuisine American, British, Cajun, Canadian, Creole, European, French, German, International, Italian

Servings

Equipment

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

Ingredients

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

Instructions

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.

Notes

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

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