Gluten Free Roux

easyhealthyrecipes.com/gluten-free-roux/

This easy Gluten Free Roux recipe includes instructions for making it grain free, and for the different cooking times to make a light, medium or dark roux. Perfect for thickening all your gluten-free stews, sauces and casseroles! Yields 3/4 of a cup.

Prep: 2

Cook: 3

Total: 5

Equipment Needed

large dutch oven
whisk

Ingredients Needed

Gluten Free Roux

6 tablespoons butter (or drippings)
½ cup gluten free flour

Grain Free (Paleo) Roux

½ cup butter (or drippings)
½ cup cassava flour

Get Recipe Ingredients

Instructions

Heat 1/2 cup butter or drippings in a large Dutch oven over medium-low heat.
Sprinkle in cassava or gluten free flour and whisk until a smooth paste forms.
Cook this mixture, whisking almost constantly, for about 30 minutes, or until it turns a deep desired color. SEE NOTES! Don’t let it burn – let this process happen slowly and gradually.

Recipe Notes

Light Roux (2–3 minutes)

This should have a pale, sandy colour and can be used in white sauces, cheese sauces and to thicken soups. Think macaroni and cheese, and Alfredo.

Medium Roux (5–7 minutes)

This should be a light tan colour, and have a nutty aroma. This roux will add more flavour, good for gravies, chowders, or casseroles.

Dark Roux (8–12 minutes, stirring constantly to make sure it does not burn)

This should have a deep caramel colour. It has a rich, toasted flavour, and is typically used for Cajun/Creole dishes (e.g., gumbo, étouffée).

Nutrition Info (Approximate)