Gluten-Free Roux
Thicken a sauce, make homemade gravy, or pull together a rich and hearty sauce. Try this gluten-free roux recipe for the best results no matter what you are cooking.
Servings: 1
Calories: 1014kcal
Ingredients
Light Or Blond Roux
- ½ cup unsalted butter
- ½ cup gluten free flour blend or sweet rice flour
Medium Brown Roux (peanut butter)
- ½ cup vegetable oil
- ½ cup gluten free flour blend
Instructions
Light Or Blond Roux
- Use this method for a sauce or gravy. Melt the butter in a skillet over medium-low heat. Add the flour and stir continuously with a wooden spoon in a figure-eight motion for 30 seconds to 1 minute until flour is fully combined with butter. The mixture should have no dry flour pockets.
- You now have a white roux ready for light sauces. For a blonde roux, keep stirring over medium-low heat for 3-4 more minutes until pale golden brown.
Medium Brown Roux (peanut butter)
- This method is typically used for espagnole and gumbo. Heat the oil in a skillet over medium-low heat. Add the flour and stir continuously with a wooden spoon in a figure-eight motion for 30 seconds to 1 minute until flour is fully combined with butter. The mixture should have no dry flour pockets.
- For a dark chocolate roux, continue stirring and cooking the roux over medium-low heat for up to 30 minutes. The roux will gradually darken from light brown to copper, peanut butter brown, light chocolate
Notes
- You can use sweet rice flour for lighter roux but it will eventually burn. I only recommend using a GF flour blend. Your blend does not need to contain xanthan gum but it is fine if it does.
- To make a dark brown or chocolate roux please use my oven method for gluten free roux.
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