Ingredients

How to make it

  • Put the flour in a large shallow pan.
  • Bake at 170 -200 F (lowest heat on your oven) for a couple of hours - doesn't really matter if it is 2 hours or 5.
  • The flour will become slightly tan or off-white. That is what you want.
  • Use a tablespoon or two in your next gravy instead of plain flour. It adds a slightly nutty taste and removes the danger of an undercooked gravy.
  • You can use this flour for just about anything you would use flour.

Reviews & Comments 8

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    " It was excellent "
    fizzle3nat ate it and said...
    Great idea, especially when you want a brown roux, but don't have the time to cook and stir that long! Thanks for sharing. ~ Natalie
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    " It was excellent "
    waterlily ate it and said...
    What a clever idea!
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  • jabec 6 years ago
    How long will this flour last, should I keep the extra in the fridge?
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  • elize 6 years ago
    Great post. I'll try this sometime when i make gravy ;-)
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    " It was excellent "
    kidaria ate it and said...
    Wow, very interesting indeed! Got my 5.
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    " It was excellent "
    m2googee ate it and said...
    I have done this in the microwave for making roux to use in gumbo. I will have to try it in the oven because you have to be very careful not to burn the flour in the microwave. Thanks for a great post.
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  • jett2whit 6 years ago
    I had to see what this was....I don't make a lot of gravy either. I'll keep this in mind tho'!
    Have a great day!
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  • grandmacooks 6 years ago
    Interesting! I don't make a lot of gravy, but this sounds good, and I'll give it a try some time.
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