This easy Gluten Free Roux Recipe is the perfect thickener for sauces, soups, and stews—made with just butter and gluten-free flour in under 10 minutes!
You know those moments in the kitchen where you think, “Oh, this will be easy,” and then—BAM—you’re in a full-on culinary crisis? That was me with roux. I was all, “How hard can whisking butter and flour be?” Turns out, pretty hard… if you’re using the wrong flour. My first attempt? Lumpy. My second? Burnt. The third? A sticky blob that somehow managed to glue itself to the bottom of the pan.
But then, magic happened. I swapped my regular flour for a proper gluten-free blend, slowed down the process, and suddenly—perfection. That creamy, nutty, golden roux I’d been dreaming of. And now? I’m here to make sure you nail it the first time (or at least by the second try).
Why You’ll Love This Gluten Free Roux Recipe?
- Minimalist Magic: Two ingredients. Ten minutes. That’s it.
- Versatile AF: From silky gravies to creamy chowders—this roux can handle it all.
- Gluten-Free Goodness: No one will ever guess it’s gluten-free. Promise.
- Flavor-Boosting: Cook it longer for a deeper, nuttier flavor—hello, gumbo.
- Fail-Proof Method: Follow my steps, and you’ll dodge the dreaded lumps.
Ingredient Notes:
Let’s talk about why these two simple ingredients are key to the perfect gluten free roux recipe.
-
Unsalted Butter:
Because control freaks (like me) want to manage salt levels. Plus, butter adds that rich, creamy depth. -
Gluten-Free Flour Blend:
Go for a cup-for-cup blend—King Arthur or Bob’s Red Mill are rockstars here. These blends have the right starch balance to mimic regular flour.
Pro Tip: Wanna add a smoky flavor? Let the butter brown just a touch before adding the flour. It’ll take your roux to the next level.
How To Make Gluten Free Roux?
Grab your whisk. It’s go time.
-
Melt the Butter:
In a medium saucepan, melt ¼ cup unsalted butter over medium heat until it’s fully melted and gently bubbling. You’re aiming for happy, quiet bubbles—not a raging boil.Want To Save This Recipe?
-
Whisk in the Flour:
Slowly sprinkle in ¼ cup gluten-free flour while whisking like your life depends on it. This stops lumps before they start. -
Stir & Watch the Magic Happen:
Keep whisking over medium heat for 8-10 minutes. You’re looking for that light golden color and a warm, nutty aroma. It’ll thicken as you go—don’t freak out, that’s what you want. -
Cool & Use:
Once it’s ready, take it off the heat. Let it cool for a minute before adding it to soups, stews, gravies… or anything that needs thickening love.
Storage Options:
- Fridge: Seal in an airtight container—it’ll last for up to a week.
- Freezer: Make a big batch, freeze it in ice cube trays, and boom—you’ve got roux on demand for up to 3 months.
- Reheat Like a Pro: Low heat and constant stirring will bring it back to life. Add a splash of broth if it’s too thick.
Variations and Substitutions:
- Dairy-Free Twist: Sub in vegan butter or coconut oil. Same silky texture, zero dairy.
- Different Flours: Out of GF blends? Try rice flour or sorghum flour—they play nice in roux.
- Spice It Up: Stir in smoked paprika, garlic powder, or a pinch of cayenne for extra depth.
- Oil-Based Roux: Olive oil or avocado oil work if you’re skipping butter (just don’t let it burn).
What to Serve with Gluten Free Roux?
Roux is basically your secret weapon for creamy, dreamy dishes. Here’s where it shines:
- Gumbos & Jambalayas: For that deep, rich base.
- Mac & Cheese: Because creamy sauce = happy humans.
- Pot Pie Fillings: Ultra-thick, ultra-luscious.
- Homemade Gravy: Over mashed potatoes or biscuits? Yes, please.
- Hearty Soups & Chowders: Potato, corn, clam—you name it.
Frequently Asked Questions:
Can I make this in advance?
Absolutely. Whip up a big batch and store it in the fridge or freezer. Having it on hand is a game-changer.
Why is my roux grainy?
You probably cooked it too fast or used the wrong flour. Slow and steady wins the race here.
Can I make a dark roux for gumbo?
Heck yes. Just keep cooking until it reaches that deep brown color—but watch it like a hawk. It can go from perfect to burnt real quick.
There you go—your ultimate Gluten Free Roux Recipe. It’s simple, versatile, and about to become your kitchen’s MVP. Try it out, experiment with flavors, and let me know how it goes. Drop a comment, ask a question, or share your roux success (or disaster—I’ve been there).
Because cooking? It’s all about learning, laughing, and sometimes… accidentally setting off the smoke alarm.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
gluten free roux recipe
Ingredients
- ¼ cup unsalted butter
- ¼ cup gluten-free flour blend ensure it is a cup-for-cup substitute for best results
Instructions
Melt the Butter:
- In a medium-sized saucepan, place ¼ cup of unsalted butter over medium heat. Allow the butter to melt completely, stirring occasionally, until it begins to bubble gently.
Add the Gluten-Free Flour:
- Gradually incorporate ¼ cup of gluten-free flour blend into the melted butter. Continuously whisk the mixture to ensure the flour integrates smoothly without forming lumps.
Cook the Roux:
- Maintain medium heat and continue stirring the mixture for 8 to 10 minutes. The roux should develop a light golden color and emit a nutty aroma. This indicates that the flour has cooked through and is ready to be used as a thickener.
Cool and Use:
- Remove the saucepan from the heat and allow the roux to cool slightly before adding it to soups, stews, gravies, or sauces.
Notes
- Flour Choice: Ensure the flour blend used is certified gluten-free and suitable for thickening. Popular options include blends like Bob’s Red Mill 1-to-1 or King Arthur Gluten-Free Flour.
- Dairy-Free Option: Replace unsalted butter with a plant-based butter alternative for a dairy-free version while maintaining the same consistency.
- Thickening Variability: Different gluten-free flour blends can vary in absorption rates. Adjust cooking time slightly if necessary to achieve the desired thickness.
