Gluten-Free Roux

Learn how to make a smooth gluten-free roux using a simple method and specific flour choice to create a perfect base for gluten-free gravy, béchamel and other sauces, stews or soups.

Prep Time5

Total Time5

Course: sauce

Cuisine: French

Servings: people

Calories: 149kcal

Author: Georgina Hartley

Ingredients

100 g unsalted butter
50 g cassava flour

Metric - US Customary

Instructions

Melt the butter on a medium heat in a large saucepan.
Once the butter has melted, turn the heat to low and add the flour.
Use a ball whisk to whisk the flour into the butter, making sure to scrape out the corners so no flour gathers there.
Cook the roux for 2-3 minutes for a pale creamy roux suitable for white or blond sauces. Or turn the heat up to medium and cook for up to 5-6 minutes until the colour of the roux turns a light brown with a toasty aroma. This is more suitable if you are making a gravy or richer stew or soup.
Gradually pour in the liquid (milk or stock) as required, whisking all the time until your sauce is smooth and thick.

Notes

Use room temperature butter as it will melt more evenly.

If you can’t get hold of cassava flour then the next best choice is sweet rice flour (glutinous rice flour) – not the same as regular rice flour. You could also use my homemade gluten-free flour blend.

A ball whisk is useful for making the sauce at this roux stage as it smooths out the lumps and can get into the edges of the saucepan.

If you are making the browner toastier roux then keep whisking and make sure the cassava flour doesn’t catch at the bottom of the pan and burn.

Next steps. To take this recipe to the next stage you might like to follow this Béchamel Sauce recipe or this Best Gravy recipe.

Make ahead. The roux can be made at least 5 days ahead. Allow to cool and store in an airtight container in the refrigerator.

Freeze. You could also freeze the roux for up to 2 months. Allow to thaw thoroughly at room temperature before re-heating and using as per your recipe.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving assumes you are using this as a base for a recipe for 6 people.

Nutrition