Dry Roux (Oil Free)

To make the oil-free roux, spoon desired amount of flour into a measuring cup. Overfill the cup and then level off with a knife or spatula. Pour the flour into a large baking pan. An insulated jelly roll pan by Cushionaire works well, he said.

Bake the flour in the pan in a 350-degree oven for 1 1/2 hours, stirring every 15 minutes to distribute the flour as it bakes. When the flour is browned, remove from the oven and cool. The oil-free roux can be stored in a closed container or freezer bag in the freezer for six months.

Stirring the dry roux as it bakes is important.

Fully scrape the bottom of the pan to rotate the flour as it bakes. One cup of dry roux will thicken a gallon of broth.