Making gluten-free roux is an essential skill for anyone following a keto or gluten-free diet. Roux is a mixture of fat and flour, used to thicken sauces, soups, and stews. Traditional roux usually relies on wheat flour, which is a no-go for those avoiding gluten or aiming for low-carb meals. Fortunately, with a few simple ingredients, you can create a delicious gluten-free roux that fits perfectly into your keto lifestyle. This enables you to enjoy your favorite sauces and soups without compromising your dietary choices.
HOW TO MAKE Gluten-Free Roux for Keto Sauces + Soups
Ingredients
- 1 cup Avocado Oil or 1 cup clarified butter
- 1 cup Bob’s Redmill Cassava Flour
- 3/4 cup clarified butter
- 1 cup Bob’s Redmill 1:1 gluten-free flour
- Notes on how to make white sauce
- 1/2 cup oil
- 1 to 2 teaspoons xanthan gum
- 1 1/2 to 2 Tablespoons xanthan gum and 1/2 cup (1 stick) to 3/4 cup butter
- 1-2 Tablespoons arrowroot or tapioca starch and equal parts water
DIRECTIONS
- If you are using a roux to thicken a soup, it is best to add your roux at the beginning. This way, it has enough time to properly thicken the soup or stew.
- Start by heating your choice of fat, either avocado oil or clarified butter, in a pan over medium heat.
- Gradually whisk in your gluten-free flour (either Bob’s Redmill Cassava Flour or 1:1 gluten-free flour) into the hot fat. Stir continuously to prevent lumps from forming.
- Cook the mixture for a few minutes until it turns a light golden brown color. This indicates that your roux is ready for use.
- If you prefer a darker roux, allow it to cook longer until it reaches your desired color and nutty aroma. A dark roux made with cassava flour creates that rich flavor much faster than traditional flour.
- Slowly whisk in the cold or room temperature liquid (like milk for a cream sauce) into the hot roux. Continue to whisk until the mixture is smooth and fully combined.
- For additional thickening, you can sprinkle in xanthan gum or mix arrowroot or tapioca starch with an equal part of water, then add it to the roux as well.
- Continue to stir the mixture on low heat until it thickens to your desired consistency.
HOW TO SERVE Gluten-Free Roux for Keto Sauces + Soups
This versatile gluten-free roux can be used in a variety of dishes. Once your roux is ready, you can add it to soups, sauces, or gravies. Use it to thicken creamy sauces for pasta, savory stews, or even luscious cheese sauces. Simply pour it into your dish and stir well to incorporate. If you’re experimenting with flavors, consider adding herbs or spices to the roux as you cook for a personalized touch.
HOW TO STORE Gluten-Free Roux for Keto Sauces + Soups
If you have leftover roux, you can store it in an airtight container in the refrigerator for up to a week. For longer storage, consider freezing it. Pour your roux into ice cube trays and freeze. Once frozen, transfer the cubes to a zip-top bag, and you can easily take them out as needed for future meals. When you’re ready to use it, thaw the roux in the refrigerator overnight, or gently reheat it in a pan.
TIPS TO MAKE Gluten-Free Roux for Keto Sauces + Soups
- Choose Quality Ingredients: Select high-quality fats and gluten-free flour to achieve the best flavor and texture in your roux.
- Stir Constantly: To prevent burning, keep the roux moving in the pan as it cooks. This ensures even cooking and prevents it from sticking.
- Adjust Consistency: Feel free to adjust the amount of liquid based on how thick or thin you want your final sauce or soup.
- Experiment with Flavors: Add garlic, onions, or spices to the roux as it cooks for added depth of flavor.
VARIATIONS
- Cheesy Roux: For a cheesy twist, add shredded cheese to your roux after you’ve combined it with your liquid for a rich, creamy cheese sauce.
- Herbal Roux: Incorporate fresh or dried herbs like thyme or basil while cooking the roux to infuse your dish with aromatic flavor.
- Spicy Roux: Add a pinch of cayenne pepper or chili flakes for a spicier version that can liven up any dish.
FAQs
What is gluten-free roux?
Gluten-free roux is a mixture of fat and gluten-free flour that acts as a thickening agent for sauces and soups. It can be made using various gluten-free flours like cassava flour or gluten-free 1:1 flour.
Can I substitute oils in this recipe?
Yes, you can use other healthy oils like coconut oil or ghee as alternatives to avocado oil or clarified butter.
How do I make a darker roux?
To make a darker roux, simply cook it longer until it reaches your desired color and nutty aroma. Keep stirring to avoid burning.