How to Make Gluten-Free Roux with Recipe | G-Free Foodie (2024)

FAQs

Can I make a roux with gluten free flour? ›

Unlike other gluten-free recipes, you don't need to substitute the wheat flour used in roux with several gluten-free flours. Sweet rice flour, ground from glutinous rice, makes a velvety gluten-free roux and nicely replaces wheat flour measure for measure. Classically roux uses clarified butter as its fat.

How to Make a Roux Without Flour. Roux is commonly made with flour, but you can also sub in cornstarch or arrowroot powder. Mix the cornstarch or arrowroot powder with water to form a slurry before adding it to the pan and cooking it with the fat.

Skinny Roux is prepared using avocado oil and almond flour, and cooked slowly until it is the perfect deep, rich, chocolate-brown color! It can be used in your gumbos, stews, and gravies, exactly how you would use a traditional jarred roux.

Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

The Basic Baking Guidelines

Our chef prefers to add a little xanthan gum or cornstarch to the almond flour to help with the texture, though it is not entirely necessary to do so. Almond flour is pretty forgiving in that regard. Some use arrowroot powder to achieve a similar effect in their bread recipes.

Since it's close in texture to wheat flour, it's a great replacement for using in a stew, sauce, or roux. However, while regular flour doesn't have much of a taste, oat flour possesses a nutty, somewhat sweet flavor that's present when it's baked or stirred into a sauce.

Almond flour doesn't absorb liquid the same as traditional flour so you'll need to add more to thicken doughs and batters. Both should be on the thick side for the best baking results.

Arrowroot starch works in these sorts of dishes, too. Some sauces are thickened by starting with a “roux” (a butter + flour mixture), traditionally made with wheat flour. White rice or sweet rice flour is a perfectly good substitute.

Can you make a roux with Bisquick? ›

Use a little Bisquick mix wherever you'd use flour to make a roux and thicken a pan sauce to make gravy.

Clarified butter will improve the roux's thickening power and it combines more easily with the flour. The butter in the roux basically serves to keep the starch grains separate. If you simply added raw flour to your liquid, it would clump up and you'd get a lumpy sauce, not a smooth one.

White Rice Flour: An all-purpose flour for breading and thickening. Sweet Rice Flour (Mochiko): Thickens gravy and sauces, and is used to make noodles. Tapioca Flour (Tapioca Starch): Use it to thicken sauces, as you would starch. Xanthan Gum: Include in gluten-free flour mix to help your baked goods stick together.

This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.

Since it's close in texture to wheat flour, it's a great replacement for using in a stew, sauce, or roux. However, while regular flour doesn't have much of a taste, oat flour possesses a nutty, somewhat sweet flavor that's present when it's baked or stirred into a sauce.

Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats.