From:    Michelle Dick <artemis>
 
 From The Joy of Cooking:
 
 BROWNED FLOUR
 
 A variant used in gravies to enhance color and flavor [and as we now
 know, to do fatfree cajun cooking].  The slow but inexpensive
 procedure by which it is made is worth trying.  The flour, when ready,
 should smell nutty and baked.  Place:
 
 1 cup flour
 
 in a dry heavy skillet.  Stir constantly over very low direct heat,
 scraping the flour from the sides and bottom of the pan.  Or, heat the
 flour in a very slow oven, 200 deg F to 250 deg F, in a very heavy
 pan.  Shake the pan periodically so the flour browns evenly.  Do not
 let it get too dark or, as with brown roux, it will become bitter and
 lose its thickening power altogether.  Even properly browned flour has
 only about half the thickening power of all-purpose flour.  It may be
 stored in a tightly covered jar in a cool place.