A roux is a one-to-one combination of flour and fat cooked until very well browned and it is essential to any gumbo recipe!  It will be thick, chocolatey-brown and also richly flavored. It is key to building your gumbo.   Roux, along with okra, is what gives gumbo its signature thick texture and depth of flavor, and the darker this roux, the deeper the flavor! You will want to make sure that you keep an eye on the roux and continuously whisk as it thickens and darkens to avoid burning – the flavor is so worth the additional effort.   In this recipe, we use a low FODMAP gluten-free all-purpose flour for the roux to accommodate more lucky diners, but you are free to use whichever flour suits your gluten tolerance. We also incorporate both asafetida and Low FODMAP Garlic-Infused Oil directly into the roux for that pungent kick we would otherwise get from garlic and onion. Please use an oil made from a neutral flavored oil and not olive oil; its flavor is not suitable for this recipe. I have chosen avocado, but you could use another neutral flavored oil.