How to Make Gluten-Free Roux

Gravy, Sauces, Soups, Gumbo: they all need Roux. Now you have it!

How to Make Gluten-Free Roux: it’s one of the basics you need to know! This recipe for gluten-free roux also offers a dairy-free version, plus tips & tricks for getting gluten-free roux just right.

– Updated May 2021 –

White Lasagna with Mushrooms, Spinach and Artichokes recipe

Can you make thick, rich gluten-free sauces & gravies? Yes, you can.

This White Lasagna starts with a roux that becomes a creamy mushroom sauce. Who wouldn’t want that? Nobody, that’s who.

You can use this roux to make your own gluten-free sauces and recipes, or convert conventional favorites, like sausage gravy.

Roux is used for thickening gravies, soups, sauces – all kinds of delicious things. Many recipes call for a white or blond roux, which simply refers to the color of the mixture as it cooks. Gumbo and a few other dishes call for a “brick” roux (or a dark roux). This just means that the mixture is cooked until it gets brick red- just before it burns! Because gluten-free flour acts a little differently than wheat flour, I don’t recommend making gluten-free roux much darker than peanut butter colored. Going darker than that can result in a burnt or scorched taste, even if the gluten-free roux doesn’t look burned. I also don’t make the roux in the oven, because I think you really need to keep an eye on it.

Choosing gluten-free flour for roux + making it dairy-free too:

I usually use one of my favorite gluten-free flour blends to make roux, along with butter or olive oil. My favorites are Pamela’s Gluten-Free Artisan Blend or King Arthur Measure for Measure blend. Neither of these blends contains dairy- some GF blends do. You can also use a mixture of rice flour and tapioca flour/starch. If you’d like to make your roux grain-free, the best option I’ve found is using a mixture of cassava flour and tapioca flour.

You’ll notice I use a little less olive oil than butter when I make dairy-free roux. That’s because the consistency of the oil is different than butter. Roux is usually half butter-half flour, and I’ve tried all kinds of dairy-free fats and oils. I’m convinced if you need GFDF roux, the scant-olive-oil-way is the best way.

Now you’re ready to make gluten-free Bechamel Sauce or one of your other favorites.

How to Make Gluten Free Roux
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4.5 from 2 votes

Gluten-Free Roux Recipe

How to Make Gluten-Free Roux: it’s one of the basics you need to know for gravy, soups, sauces and gumbo. This recipe can also be made dairy-free.
Cook Time15 mins
Course: Main Course
Cuisine: American, French
Keyword: gluten-free, roux
Servings: 1 batch
Calories: 496kcal
Author: K.C. Cornwell


  • 4 tablespoons butter -OR- 3 1/2 tablespoons olive oil
  • 4 tablespoons gluten-free flour blend -OR- 2 tablespoons rice flour + 2 tablespoons tapioca flour * for grain-free, use 2 TBSP cassava flour + 2 TBSP tapioca flour


  • In a medium-sized, heavy duty saucepan, heat the butter over medium-low heat until melted (or warm the oil).
  • Add the gluten-free flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color (blond roux), about 6 to 7 minutes.
  • If desired, reduce heat to medium-low and continue cooking until the mixture turns the color of peanut butter, roughly 4-6 minutes more.



Use this roux to make soup, gravy, stew, or even gluten-free white sauce!
  • Nutrition calculated for one batch of gluten-free roux using butter.


Calories: 496kcal | Carbohydrates: 21g | Protein: 3g | Fat: 46g | Saturated Fat: 29g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 400mg | Potassium: 13mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1399IU | Calcium: 32mg | Iron: 1mg

Frequently asked questions about gluten-free roux:

Can you use gluten-free flour for a Roux?

Yes, but the blend matters. Don’t use an all-nut blend or a blend with tons of binders. Our favorites are Pamela’s Gluten-Free Artisan Blend or King Arthur Measure for Measure blend.

Can almond flour be used to make a roux?

All-nut flours won’t thicken the same way as conventional flour or a GF blend. If you want to make a grain free roux, the best bet is to use a blend of arrowroot or tapioca and cassava.

What is the best gluten free flour to use for thickening sauces or gravy?

The best options to use as a universal cooked thickener like roux are rice flour + tapioca flour or a gluten-free all purpose blend. Arrowroot, cornstarch or tapioca slurries will work if you’re trying to thicken a sauce without starting from a roux.

Will gluten free flour thicken a sauce?

Yes, absolutely. Be sure to use a blend that has some starch and/or binders, Pamela’s Gluten-Free Artisan Blend or King Arthur Measure for Measure blend.

Can you make gluten-free and dairy-free roux?

Yes. Use olive in a slightly reduced measurement for the fat, along with a gluten-free flour blend, and an unsweetened plant-based milk.

Are tapioca starch and tapioca flour the same?

Yes. Tapioca flour and tapioca starch are the same product. That is not the case with potato flour/potato starch or corn flour/corn starch/corn meal, so it can be confusing.

3 thoughts on “How to Make Gluten-Free Roux

  1. Thank you for the information. You have a typo and a word omission in the first sentence under the heading “Choosing gluten-free flour for roux + making it dairy-free too”.
    You sound like you really know your stuff but it is a bit hard to take you completely seriously when one has to guess what is trying to be communicated.

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