I tried your site and Google to see if anyone has used this product to make a roux (eg, for gumbo) and found no results. So I tried it today myself. My usual ratio for easy math is 1:1 butter or oil and flour, so I started with that. Soon as I added the keto wheat flour it all seized up like a dough ball, so I added about a tablespoon of oilive oil (I started with about 2 tbsp butter and 2 tbsp flour). This resulted in a good consistency of a roux to allow frequent stirring. After about 15 minutes it was not as dark as I’d like but was “copper penny” color so I stopped at that point and added some chicken broth (room temp). Some lumps formed but quickly cleared. Decided then to add some broth from the gumbo I was making then put the mixture into the gumbo. Worked well to thicken the gumbo, though the amount of roux I had vs the amount of liquid in the gumbo was not proportional so gumbo is fine but next time I’ll make more roux. Not sure if this has been tried before so though I’d report my experience. Next step is to try making bread! Thanks KA for keeping up with peoples needs and wants.

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