1 cup all-purpose or whole-wheat flour
1. Spread flour about 1-inch thick across the bottom of an iron pot, baking pan or cookie sheet. Bake at 400 degrees for 1 to 1-1/2 hours, stirring occasionally. Be sure to stir in the flour from along the edges and corners. Cook until light brown or darker. (When water is added, it will darken even more.)
2. Remove the amount of flour your recipe calls for to make a roux. Store the rest in a zippered plastic bag for future recipes.
3. When ready to use, combine equal amounts of flour and cold water, stirring to form a smooth paste. Stir this paste gradually into the simmering stock, soup, gumbo, etc. Cook for at least 20 minutes stirring occasionally.
455 calories. (1g fat, 0g saturated fat, 0mg cholesterol.) 3mg sodium. 95g carbohydrates (3g fiber, 0g sugar.) 13g protein. 19mg calcium, 6mg iron, 0mcg vitamin D, 134mg potassium.
(Traditional roux: 1,191 calories, 110 grams fat, 0 cholesterol, 1 sodium.)
Lower Fat: Recipe is considered low-fat as is.
Lower Carbohydrate: This recipe cannot be accommodated for lower carbohydrates, please see our recipe for (low-carbohydrate) Keto Roux.
Lower Sodium: Recipe is salt-free as is.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Use gluten-free flour.