Roux Flour

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.

Servings: 0

Author:

Cook Time
10 minutes

Total Time
10 minutes

Course:

Ingredient

Cuisine:

American International French Italian Canadian German British European Cajun Creole

Keywords:

plant-based roux wfpb McDougall fat free roux nonfat roux starch solution thickener

🧂 Ingredients

flour

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

Instructions

1 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.