2 cups all purpose flour
Preheat oven to 375 degrees F. Spread flour evenly across the bottom of a 15-inch cast iron skillet. Bake, stirring occasionally, for approximately 1 hour. Make sure to stir well around the edges of the skillet so flour does not scorch. Cook flour until light or dark color is achieved, depending on use. The roux will become darker when liquid is added. When desired color is reached, cool on a large cookie sheet, stirring occasionally. Store in a sealed jar for future use. 1 cup of oil-less roux will thicken 1 1/2 quarts of stock to a proper gumbo consistency.
NOTE: Chef Folse also recommends oil-less roux manufactured and sold by Bruce Foods and Savoie’s. Bruce Foods is located in New Iberia, Louisiana (318) 365-8101 and Savoie’s is located in Opelousas, Louisiana (318) 942-7241.