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.
Servings: 1 batch
- 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