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Out of all my recipes, I probably use this gluten-free roux the most. Almost every saucy dish starts with a roux, but the traditional version is usually made with wheat flour. For this easy recipe, I swap the regular flour for a gluten-free alternative and mix it with butter to create a creamy, thick base for sauces and gravies. It’s all about using the perfect ratio of butter to flour and cooking it to the right consistency. My recipe is simple, but it’s essential for any gluten-free kitchen!
Gluten-Free Roux Recipe
From gluten-free gravy to gluten-free cream of chicken soup, I use this recipe in so many dishes. A roux is a mixture of fat and flour cooked together to create a paste-like consistency. You then use this paste to thicken sauces, gravies, and soups. I found the most important step is to cook it long enough (so the flour taste is cooked out) but not too long before it burns. I use equal parts butter and gluten-free flour and cook until the butter browns and the mixture turns golden. Doing this also adds a delicious nutty flavor!
Ingredients
- Unsalted Butter: I prefer using unsalted butter to control the amount of salt. You can use salted butter if that’s what you have, but you’ll have to adjust the amount of salt you add to your final recipe accordingly.
- Gluten-Free Flour: Use your favorite gluten-free flour blend for this recipe. Just keep in mind some flours are more absorbent than others. Slowly add the flour in while cooking, and pay attention to the thickness of your roux. Different flours may yeild different results.
Tips and Suggestions
- The roux is done when it turns a light golden brown and develops a nutty aroma. This usually takes about 8-10 minutes of constant stirring over medium heat.
- To prevent lumps, gradually add the flour to the melted butter while whisking continuously. If you add it in all at once, the flour won’t have a chance to fully incorporate and can create clumps.
- You can use dairy-free butter or vegetable oil instead of unsalted butter, but the flavor and consistency may differ slightly.
- If you accidentally burn it, start over. Burnt roux will give off a bitter taste and affect the overall flavor of your dish.
- Depending on your needs, this recipe can be adjusted to make more or less. Be sure to use equal parts gluten-free flour and butter for the best results.
Can You Make a Roux With Gluten-Free Flour?
Yes, you can! Like a traditional roux, I use a 1:1 ratio of gluten-free flour to butter. Cook it over medium heat, stirring constantly until it reaches a light golden color and has a smooth consistency.
What’s the Difference Between a Roux and a Slurry?
Both are used to thicken sauces, soups, and stews, but the main difference is how you make them. A roux is a mixture of fat (usually butter) and flour cooked together, while a slurry is a liquid (like water) mixed with starch (such as cornstarch).
A slurry will thicken without adding extra flavor, while a roux will thicken and also add a nutty richness to your final dish.
How to Use Gluten-Free Roux
You can use your gluten-free roux whenever you need to thicken a sauce or soup! Add it to homemade gluten-free cream of mushroom soup, or use it to thicken gumbo and stews. It would also work well in our gluten-free mac and cheese!
Storage Instructions
Most recipes call for a small amount of roux, so if you have any leftovers, they can be stored in the fridge for up to 3 days. Keep it in an airtight container and reheat it gently on the stovetop before using. I don’t recommend freezing this recipe as the texture may change once thawed.
More From Scratch Gluten-Free Recipes to Try!
- How to Make Oat Flour
- How to Make Almond Flour
- Homemade Gluten-Free Pasta
- Gluten-Free Gnocchi
- Vegan Mayonnaise
Gluten-Free Roux
Ingredients
- ¼ cup unsalted butter
- ¼ cup gluten-free flour
Instructions
- In a saucepan, melt the butter over medium heat until it is completely melted and begins to bubble slightly.
- Gradually add the gluten-free flour blend to the melted butter, stirring continuously to combine.
- Cook the mixture, stirring constantly, for about 8-10 minutes, or until it turns a light golden brown color and develops a nutty aroma.
- Remove the saucepan from the heat and let it cool slightly before using it in your desired recipe.
Notes
- Gradually add the flour and whisk constantly to avoid lumps.
- To Store: Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before using.
- Mama says, “Check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Gluten-Free Roux Step-by-Step
In a saucepan, melt the ¼ cup unsalted butter over medium heat until it is completely melted and begins to bubble slightly.
Gradually add ¼ cup gluten-free flour blend to the melted butter, stirring continuously to combine.
Cook the mixture, stirring constantly, for about 8-10 minutes, or until it turns a light golden brown color and develops a nutty aroma. Remove the saucepan from the heat and let it cool slightly before using it in your desired recipe
