You can toast the flour for your roux ahead of time to skip the stirring. To a stainless-steel skillet, add 1 cup flour. Bake at 425°F on the middle rack until the color of brown sugar or cinnamon, stirring occasionally so it browns evenly. (Keep in mind that it will brown faster as it starts to change color.) Remove toasted flour from the skillet. To use in gumbo, gradually add room-temperature broth to the flour to create a paste, whisking until smooth.