Browned flour for thickening

In a dry skillet over medium heat, add a cup or two of all purpose flour and stir gently until it’s browned.  Let the flour cool completely, and store in an airtight container; it will keep for roughly a year.

I now use this toasted flour for thickening gravy, as it magically dissolves into the liquid — even hot — without clumping, and the making of a roux is not necessary!

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