Making a rich chocolate gluten-free roux for gumbo is easier than you think. As long as you follow my oven method which creates a deep flavor without constant stirring or the chance of burning. Say goodbye to babysitting a pot and hello to the perfect dark roux. It also freezes like a dream so make a big batch and thaw as needed.
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While I use my traditional stove top method to make my light gluten-free roux recipe, I find the oven method to be superior when making a dark roux for gluten-free gumbo and other Cajun and Creole specialties.
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📖Why My Recipe Works
- IWell Tested- This recipe is based on the extensive testing I did for my GF roux tutorial.
- Effortless Method - Baking the roux means no standing over the stove, and stirring for an hour. And no burning!
🧾Ingredient Notes
- Gluten-Free All Purpose Flour - Based on my testing, using a 1:1 blend is best for marking a dark roux. I don't recommend sweet rice flour or other plain flour for this type of roux.
- Vegetable Oil - A neutral oil like vegetable or avocado oil works best. Avoid olive oil, as it has a lower smoke point and can alter the flavor.
⏲️How to Make GF Roux for Gumbo
- Thoroughly stir the flour and oil together before putting in the oven.
- Whisk every 20 to 30 minutes. It is normal for the oil to separate.
- If you have excess oil you can pour off the oil at the top or stir it back into the roux.
- Use in any recipe that calls for a dark roux.
Roux Stages
There are four types of roux. The stages relate to the color of the roux. As the roux cooks longer it actually loses its thickening properties. A white roux will create the thickest sauces and a dark roux, the thinnest.
- White Roux- Is cooked just long enough to remove the raw flour taste but doesn't brown at all.
- Blonde Roux- Cooked for 5-10 minutes, brown roux is the color of milk chocolate. It has a nutty flavor and is used for hearty soups and stews.
- Light Brown Roux- Also called the peanut butter stage.
- Dark Brown Roux- Cooked for at least 15-20 minutes, black roux is nearly burnt, with a bitter, smoky flavor.
👩🏻🍳 Expert Tip
You can add just the flour to the pan and toast for 5 minutes to release some of the moisture.
More Gluten-Free Recipes
How to Freeze Gluten-Free Roux
Storing: You can make gluten-free roux in advanceStore the roux in an airtight container in the refrigerator for up to 3 months.
Freezing: Store roux in a freezer-safe container for 6 months to 1 year. Thaw in the refrigerator overnight before reheating.
Reheating: Allow the roux to come to room temperature on the counter for an hour before transferring it to a small pan and heating it over low. Proceed with your recipe as written.
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📖 Recipe Card
Gluten-Free Roux for Gumbo (Oven Method)
Ingredients
- 1 cup gluten free flour blend use a 1:1 type flour
- ¾ cup vegetable oil or avocado oil
Instructions
- Preheat oven to 350 F degrees.
- In a heavy skillet, combine the flour and oil. Whisk until the mixture is smooth. Place the pan in the oven for approximately 2 to 2 ½ hours, stirring it thoroughly every 20 to 30 minutes until the roux is the color of chocolate and the consistency of a soft cookie.1 cup gluten free flour blend, ¾ cup vegetable oil
Notes
- Roux can be kept in the refrigerator for two months, or in the freezer for six months.
- Freeze roux in an ice cube tray. Transfer to a freezer bag once solid.
- Dark Cajun roux can be made with fat (butter, bacon drippings, etc) but a neutral oil is easiest when working with gluten-free flour to prevent burning.
Carrie says
Directions were easy to follow.
Donna says
I made a double batch of the gumbo roux. All went well with the oven technique. However, it seemed very oily and not dry enough when the roux was dark. The oil did lift and separate, but since the roux didn’t get hard and stayed like a natural peanut butter consistency it was impossible to pour the oil off or even spoon it off. I follow all the directions to warm and heat on low the roux, then proceeded to add liquid as you would with any other roux, but the roux balled up and made mini sized peas. It would not blend with the liquid even as the temperature was raised. Also this roux is very grainy, not smooth to the taste…I used avocado oil. Suggestions???
Jen Wooster says
Sorry you had trouble with the recipe. What type of flour did you use?