How to Make Gluten-Free Roux: it’s one of the basics you need to know!
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.
I usually use my favorite gluten-free flour blend to make roux, along with butter or olive oil. You’ll notice I use a little less olive oil when I make it dairy-free. That’s because the consistency 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.
Gluten-Free Roux Recipe
- 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
- 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.