Print

Gluten-Free Roux for Keto Sauces + Soups

Print Recipe

Learn how to make a delicious gluten-free roux, perfect for thickening sauces and soups while following a keto or gluten-free diet.

Ingredients

Scale
  • 1 cup Avocado Oil or clarified butter
  • 1 cup Bob’s Redmill Cassava Flour
  • 3/4 cup Clarified Butter
  • 1 cup Bob’s Redmill 1:1 Gluten-Free Flour
  • 1/2 cup Oil
  • 1 to 2 teaspoons Xanthan Gum
  • 1 1/2 to 2 Tablespoons Xanthan Gum + 1/2 cup (1 stick) to 3/4 cup Butter
  • 1–2 Tablespoons Arrowroot or Tapioca Starch + equal parts water

Instructions

  1. Start by heating your choice of fat in a pan over medium heat.
  2. Gradually whisk in the gluten-free flour into the hot fat, stirring continuously to prevent lumps.
  3. Cook the mixture until it turns a light golden brown color.
  4. If preferred, cook longer for a darker roux.
  5. Slowly whisk in the cold or room temperature liquid until smooth.
  6. For thicker consistency, you can sprinkle in xanthan gum or mix arrowroot/tapioca starch with water, adding it to the roux.
  7. Continue stirring on low heat until the desired thickness is achieved.

Notes

Choose quality ingredients for the best flavor and texture. Stir constantly to prevent burning and adjust the consistency as needed.

Nutrition

Keywords: gluten-free, keto, roux, thickening agent, sauces, soups

Find it online: https://alexandrarecipes.com/how-to-make-gluten-free-roux-for-keto-sauces-soups/