GFREE FOODIE
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.
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.
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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!
2
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 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 Gluten-Free All-Purpose blend. Neither of these blends contains dairy- some GF blends do. You can also use a mixture of rice flour and tapioca flour/starch.
Can you make grain-free roux? Yes. 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 starch.