Roux With No Fat
A versatile fat-free roux made from browned self-rising flour, perfect for thickening gravies and sauces with added flavor from dehydrated onions. Suitable for health-conscious cooking.
Ingredients
Instructions
- In a heavy skillet or pot, at medium-low heat, add the flour without spraying or adding any oil.
- Stir occasionally to prevent burning as the flour browns.
- Cook for about 35 to 45 minutes until the flour turns a rich brown color.
- Use the browned flour as needed in recipes calling for roux.
- For added flavor, incorporate dehydrated onions while browning the flour.
Tips & Substitutions
For a deeper flavor, consider using a combination of self-rising flour and all-purpose flour, adjusting the ratios as desired. Stir constantly as the flour cooks to achieve an even browning, and if you prefer a more robust taste, experiment with adding garlic powder or smoked paprika along with the dehydrated onions. Ensure the skillet is heavy-bottomed to prevent hotspots.
Serving Suggestions
This roux substitute can enhance sauces, gravies, and soups, making it a versatile addition to your pantry. It pairs beautifully with dishes like gumbo or stews. Consider using this roux to thicken a pot of vegan chili or to add depth to a creamy soup. It can also be sprinkled over roasted vegetables for extra flavor.
Storage & Reheating
Store any unused browned flour in an airtight container in a cool, dry place for up to a month. If you wish to keep it longer, consider refrigerating or freezing it. To reuse, simply measure out the desired amount and incorporate it directly into your recipes without needing to reheat.
Nutrition & Diet Analysis (per serving)
Each serving of Roux With No Fat contains roughly 185 calories, with 5g protein, 39g carbohydrates, and 1g fat. It is a good source of iron (13% of the Daily Value) and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour, but you may want to add a pinch of baking powder or baking soda to mimic the leavening effect of self-rising flour, especially if the recipe requires lightness.
How do I know when the flour is browned enough?
The flour is ready when it reaches a rich brown color and has a nutty aroma. Keep tasting the flour periodically to ensure it doesn't burn, adjusting the heat as necessary to maintain a constant low temperature.
Can this roux be used in gluten-free recipes?
While traditional roux uses flour, you can substitute with gluten-free alternatives like rice flour or a gluten-free flour blend. The cooking method remains the same, but the flavor profile may vary slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).