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.
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.
Table of Contents
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.
- 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
- In a saucepan, melt the butter over medium heat to medium-low heat.
- Whisk in the gluten-free flour in a steady stream.
- Continue whisking the hot roux for 2-3 minutes (to cook off the raw flour taste).
- 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.)
FAQ
Yes, gluten-free flour is a great substitute for regular wheat flour in a roux. I use it in this gluten-free roux recipe!
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!
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!
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
Ingredients
- 3 tablespoons butter
- 2 tablespoon gluten-free flour
- 2 cups liquid (milk, chicken stock, etc.) optional if using
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
- 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!
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 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.