gluten free roux recipe
A classic thickening agent made gluten-free, this roux blends unsalted butter and gluten-free flour to create a versatile base for soups, sauces, and stews. Ready in under 10 minutes, it offers the same rich flavor and silky texture without gluten.
1 Servings
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.