2 cupsliquid (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
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!