Erin’s Recipe Rundown
Texture: Smooth and creamy.
Taste: Mild and buttery.
Ease: Just 2 ingredients and 5 minutes!
Top Tips: Make sure you cook the roux for a full 2-3 minutes, while whisking, so that the raw flour flavor cooks out!
Recommended GF Flour: You can use any gluten-free flour you like. This recipe doesn’t require a specific measure-for-measure blend.
Would I make these again? Yes! This roux is the perfect thickening base for a variety of sauces, gravies, soups, and casseroles.
xoxo erin
Featured Comment
From Cindy: “Thank you, I never knew the ratio.”
Gluten-Free Roux Ratio
Even though the usual ratio for a roux is 1 part flour to 1 part fat, I use a 2:3 ratio of gluten-free flour to fat for this gluten-free roux. This is because gluten-free flour is typically denser and contains binding agents that cause it to thicken more.
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free roux. Jump to the recipe card below for the exact measurements.
- Butter: Unsalted butter is best since it gives you the ability to control the amount of salt being added to the meal.
- Gluten-free flour: Any gluten-free flours will work as your thickening agent — you don’t have to use a measure-for-measure flour with xanthan gum!
How to Make Gluten-Free Roux
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
It’s important to use butter over other fats (olive oil, bacon grease, etc.) as they will change the texture and taste of the roux. Melt the butter in a saucepan over medium heat.
Whisk in the gluten-free flour. Continue to cook the roux for 2-3 minutes until the raw flour taste is cooked off. You can then proceed with your recipe of choice. This roux can be used as a thickener/base for so many recipes!
You may also like this gluten-free bechamel, gluten-free cream of chicken soup, or gluten-free cream of mushroom soup!
Gluten-Free Roux Recipe
Ingredients
- 3 tablespoons butter
- 2 tablespoon gluten-free flour
- 2 cups (480ml) liquid (milk, chicken stock, etc.), optional
Instructions
- In a saucepan, melt the butter over medium heat.
- Whisk in the gluten-free flour.
- Continue whisking for 2-3 minutes (to cook off the raw flour taste).
- Proceed with the desired recipe.
Notes
Nutrition
This post was originally published in January 2023. It was updated with new photos and instructions in June 2025.
I. Making a lasagne for my friend who is coeliac will she notice a difference between this bechemel sauce and one with regular flour it’s one thing she hasn’t eaten in years and would love to be able to eat some thanks janet
I don’t think a bechamel sauce made with gluten-free flour tastes very different from one made with regular flour. Nice of you to make it for her – I hope she enjoys it!
How much liquid to add to this much roux? Thank you
2 cups of liquid works with this roux!
Can this roux be used to make croquettes? Typical croquettes use reg flour and firm up after being in the fridge for a few hours or overnight. Then can be rolled in breadcrumbs. Do you think this roux would act the same?
Hi Dorothy, this roux is meant to be a thickening base for sauces, gravies, soups, and casseroles, but doesn’t seem thick enough to work for croquettes. Most likely, the recipe would need changes to the measurements or additional ingredients to handle that. If you decide to give it a try, we’d love to hear how it goes!
Can you get it to a dark color for gumbo?
Yes! You can certainly cook the butter/roux longer so it has a darker color.
Thank you and I’m motivated to try your gluten free sandwich bread.
Thank you, I never knew the ratio.