Gluten-Free Roux
- Liana Brittain
- Oct 31
- 1 min read
Updated: Nov 7
A Roux is the basic building block for gravies and sauces. I recommend that you read the entire recipe and the notes before beginning. Make sure you have no other tasks demanding your attention at this time. This recipe requires your full attention from beginning to end.
1
Types of Fat
Any fat can be used in place of the butter. Ideally, the fat drippings from the roast would be used. Alternatively, oil can be used. If fat drippings or oil are used, omit direction #1
2
Types of Flour
Starches such as cornstarch, tapioca starch or potato starch can be used instead of rice flour. However, in my experience, white rice flour produces a roux that, when turned into a sauce, will hold its consistency better. The alternatives tend to become watery and lose their thick consistency when reheated.
3
Pepper
In cooking, I use freshly ground mixed peppercorns. My tongue and pallet are very sensitive and black pepper burns my mouth. Instead, I buy or create a blend of mixed peppercorns including: black, white, green and red peppercorns in equal proportions.
4
Storage
Although I recommend using the roux immediately, it can be stored in a sealed container in the refrigerator for several days. Make sure to reheat it before making the gravy or sauce. The easiest way to reheat it is to warm it in a microwave for 20 to 30 seconds. If you reheat it in the pot, watch it carefully to make sure it doesn’t burn or clump.
Notes
1
In a saucepan, over medium low heat, melt the butter.
2
Add the pepper to the melted butter.
3
Stirring constantly, with a whisk, gradually add the rice flour.
4
When the flour and melted butter have been blended the roux is complete.
5
Now it is ready to use in a variety of sauces and gravies.
Instructions
1/4 cup butter
1/4 cup white rice flour
1/2 teaspoon finely ground pepper corns
Gluten-Free Roux
Gluten-Free Roux
Liana Brittain
A Roux is the foundation for many different types of gravies and sauces. I recommend that you read the entire recipe and the notes before beginning. Make sure you have no other tasks on the go at this time. This recipe only takes a few minutes to make but it does requires your full attention from beginning to end.
Servings :
Calories:
Prep Time
2 minutes
Cooking Time
5 minutes
Rest Time
0 minutes
Total Time
7 minutes
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