The company calls it "a granular flour that blends easier into wet or dry ingredients" and "an ideal thickening agent for sauces and gravies".
Two tablespoons of it dissolved easily into a cup of combined turkey drippings and water, and as I heated and stirred, it all turned into a not too thick, not too thin gravy.
(Next time, though, I'd use broth instead of water, purely for more flavor.
San AntonioTo make white sauce, I whisked two tablespoons of RHBFBF into a cup of cold milk and heated it, whisking all the time.
Still, it was a gentler, less complicated process than melting fat and blending the flour in before the milk.
The packaging says RHBFBF also makes "a light and crispy coating for meat, chicken, fish and vegetables", so I gave that a shot, too.