Using a fat-free roux in the traditional recipes that call for a roux saves a significant amount of calories and fat. Mix equal amounts of browned flour and water before adding to recipes.

Oven method
2 to 3 C. white all-purpose flour
Large baking pan or iron pot

Spread flour evenly in pan. Bake in a 400 degree F oven for 30 minutes. Stir well.

Continue cooking in 15-minute intervals, stirring well until flour is dark brown. Mix a small amount of browned flour with a small amount of water to check color.

When flour has reached desired color, let cool, then sift.

Stove method
Place 2 cups of all-purpose flour in a large skillet over high heat. Stir constantly with a wire whisk. If flour begins to brown too fast, remove skillet from heat, lower heat setting, then continue cooking and stirring.

Cook for about 20 minutes until the flour is the desired color. Remove skillet from heat and continue stirring until flour is cooled, then sift.

Microwave method
Place 1 cup all-purpose flour in microwave-safe casserole dish. Microwave on HIGH for 2 minutes. Stir well, being sure to stir in the flour from along the edges and corners.

Repeat cooking at 2-minute intervals, stirring well until flour is desired color. Let cool, then sift.

Browned flour can be stored for 2 to 3 months in airtight container in refrigerator.