This gluten-free roux comes together SO easily and is endlessly adaptable! Use it for all of your gluten-free soups and sauces!

Looking for a step-by-step roux recipe? Here it is!

Check out this post for everything you need to know about how to make a classic roux gluten-free.

An overview of roux in a pan with a spoon

Whether you’re making a cream soup, casserole, gumbo, or pasta cheese sauce, roux is a building block of basic cooking. It adds flavor and creaminess, and thickens sauces to the perfect consistency!

But I’ll be the first to admit — it can be a tricky thing to master!

And if you’re eating a gluten free diet, you might have even more questions about how to make a great roux.

Thankfully, this recipe is here to the rescue!

My gluten-free roux comes together quickly and easily. You’ll only need two ingredients for this type of roux! Once you master the technique and learn the ratios, it’s endlessly adaptable for all of your favorite gluten-free recipes.

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.

Jump to:

Use it for gluten free mac and cheese, gluten-free gravy, a classic white sauce or cheese recipe, and other gluten free variations of your favorite foods! It’s such an easy recipe, the whole process only takes a few minutes.

Trust me, this roux is a great recipe you NEED in your repertoire. It’s a gluten-free option that is just good as a traditional roux made with all purpose flour.

Why You’ll Love This Recipe

  • Classic thickener for soups and sauces
  • Versatile and easy to make
  • Smooth consistency
  • Two ingredients
  • Works with any type of flour

For more gluten-free sauces, try this gluten-free alfredo sauce, gluten-free enchilada sauce and gluten-free spaghetti sauce.

You also might like this gluten-free stir-fry sauce, gluten-free teriyaki sauce and gluten-free BBQ sauce.

Ingredients You’ll Need

Here’s what you need to make the perfect gluten free roux.

Gluten-free flour and butter on a countertop
  • Butter: Unsalted butter is best for this recipe, since it gives you the ability to control the amount of salt being added to the meal. Do not substitute with olive oil, canola oil, bacon grease, or another fat. This will change the texture and taste of the roux.
  • Gluten-free flour: Any gluten-free flours will work as your thickening agent — you don’t have to use 1:1 baking flour!

How to Make a Gluten-Free Roux

Butter in a skillet
  • In a saucepan, melt the butter over medium heat to medium-low heat. 
Melted butter in a skillet
  • Whisk in the gluten-free flour in a steady stream.
Gluten-free flour and butter in a saucepan
Melted butter and flour in a saucepan
  • Continue whisking the hot roux for 2-3 minutes (to cook off the raw flour taste).
Simmering butter in a saucepan
  • Proceed with the desired recipe.

Storage Instructions

  • This gluten-free dark roux is best used right away. If you do want to store leftovers, keep them in an airtight container in the fridge. (However, the texture will change when you reheat it.)
Gluten-free roux in a skillet with a spoon

FAQ

Can you use gluten-free flour for a roux?

Yes, gluten-free flour is a great substitute for regular wheat flour in a roux. I use it in this gluten-free roux recipe!

What can I substitute for flour in a roux?

Gluten-free flour or cornstarch can both be used instead of wheat flour in a roux recipe. Use it for a creamy white sauce, flavorful gravy, and more!

Can I make a roux with Bob’s Red Mill gluten-free flour?

Yes, you can definitely make a roux with Bob’s Red Mill Gluten-Free Flour. In fact, any gluten-free flour brand will work!

Expert Tips & Tricks

  • Change your 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.)
  • Use any type of gluten-free flour: Use any gluten-free flour you like here! It doesn’t have to be a gluten-free 1:1 baking flour (though that will work). Any brand will produce a similar result! You won’t notice the difference between this recipe and one made with regular flour!
  • Cook out the raw flour: Cooking the roux for 2-3 minutes (while whisking) helps remove the raw flour taste. Don’t skip this step!
Gluten-free roux in a skillet with a spoon

More Gluten-free recipes

I hope you love this recipe as much as we do! If you try this gluten-free roux, be sure to leave me a comment/rating below. I’d love to hear from you!

Gluten-free roux in a skillet with a spoon
5 from 2 votes

Gluten-Free Roux

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 4 people
This gluten-free roux comes together SO easily and is endlessly adaptable! Use it for all of your gluten-free soups and sauces!

Ingredients

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

Expert Tips and Tricks
  • Change your 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.)
  • Use any type of gluten-free flour: Use any gluten-free flour you like here! It doesn’t have to be a gluten-free 1:1 baking flour (though that will work). Any brand will produce a similar result! You won’t notice the difference between this recipe and one made with regular flour!
  • Cook out the raw flour: Cooking the roux for 2-3 minutes (while whisking) helps remove the raw flour taste. Don’t skip this step!

Nutrition

Calories: 87kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 68mg | Potassium: 3mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 262IU | Calcium: 5mg | Iron: 0.1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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