Kayelle
Chef Extraordinaire
When the flour is first browned it has been dextrinized.
" Best Answer: 1) When flour is heated until brown, the starch granules undergo a process known as dextrinization. Dextrins are fragments of starch molecules composed of chains of glucose molecules. When they are dissolved in water, they have a sweet taste, and contribute to the color and pleasant flavor of brown gravies. As the starch undergoes dextrinization, it loses its thickening power. Extensive dextrinization, as occurs when flour is browned with dry heat, may cut the thickening power by as much as one half. " Once I started dextrinizing the flour the result was/is an excellent tasting gravy somewhat lighter than a gravy using non-dextrinized flour.
For cooks who like to experiment try dextrinizing the APF. See what you think.
The only tricky part is understanding how much flour to use.
Interesting info Puffin.
Last year I made a large amount of med/dark roux ahead of time in anticipation of making the gravy the following day at my sons house. Good thing he had some flour in the house to make a slurry as the roux did next to nothing to thicken the gravy.