handy Roux or Gravy mixture

Since My DH had a heart attack he has given in to some recipe changes as long as he can still have his rice and gravy.  Since old fashioned gravy has some sort of fat, whether oil, shortening or butter, we tried to get rid of that part.  I didn't know that older cooks had already figured this out.  

I simply brown a jar of flour without the fat.    I let it brown slowly and stir frequently.

When it gets to the color I like I let it cool, then put it in the jar to use as needed.  

I did notice it takes more of the flour than it would if I used the oil, when I am making gravy, but that's the only difference I have noted.