Roux is a classic thickening agent used in many savory dishes, from gumbos to gravies. It’s made by cooking equal parts fat and flour together until the mixture reaches a pale golden color. Traditional roux uses all-purpose flour, which contains gluten. For those on a gluten-free diet, making a roux with gluten-free flour is an easy substitute.
What is a roux?
A roux is made by whisking together equal parts fat (usually butter or oil) and flour over low to medium heat. The mixture is cooked, stirring constantly, until the flour loses its raw taste and the roux achieves a pale golden color. This process allows the starch granules in the flour to swell and soak up the fat, creating a smooth paste that can thicken sauces, soups, gravies, and stews. The longer the roux is cooked, the darker it becomes, creating richer, nuttier flavors.
Roux is used in many classic French and Cajun dishes like gumbo, étouffée, and bechamel sauce. It’s an essential component for achieving the rich, thick consistency in these recipes. The roux lends body as well as a layer of flavor from the toasted flour.
Can gluten-free flour be substituted?
Yes, you can absolutely use gluten-free flour to make a roux. Any gluten-free flour blend will work, as long as it contains starch that can thicken the dish. Here are some tips for making roux with gluten-free flour:
- Use a 1:1 ratio of fat to gluten-free flour
- Whisk the flour and fat together thoroughly before cooking to prevent lumps
- Cook over low heat, stirring constantly, until pale golden
- Avoid over-browning, as GF flours brown faster than wheat flour
- For richer flavor, toast the flour slightly before making the roux
Gluten-free flours that work well for roux include:
- Almond flour
- Brown rice flour
- Buckwheat flour
- Coconut flour
- Garbanzo bean (chickpea) flour
- Gluten-free all-purpose flour blends
- Millet flour
- Oat flour
- Quinoa flour
- Sorghum flour
- Teff flour
Starchier flours like rice, oat, and potato tend to make the smoothest roux. Leaner flours like almond or coconut may require more cooking time to thicken properly.
Tips for making gluten-free roux
Here are some helpful tips for achieving the perfect gluten-free roux every time:
- Toast the flour first: Toasting the flour slightly before making the roux enhances the nutty flavor.
- Whisk well: Thoroughly combine the flour and fat to prevent lumps from forming.
- Cook slowly: Cook over low heat, stirring constantly. Gluten-free flours brown faster than wheat flour.
- Avoid burning: Burnt roux has a bitter taste. Stop cooking at the pale golden stage.
- Use oil or butter: Both fat choices work well. Oil makes a smooth roux while butter adds richer flavor.
- Let it cool: For thicker sauces, let the finished roux cool slightly before whisking it into liquids.
What recipes use roux?
Roux is used to thicken and add deep, toasted flavor to all kinds of recipes. Here are some classic dishes that rely on a gluten-free roux:
- Gumbo: A Cajun stew thickened with roux and okra
- Etouffee: A Cajun seafood dish with a smooth, thick sauce
- Jambalaya: A one-pot Cajun rice dish made with shrimp, chicken, and spicy sausage
- Chicken and sausage gravy: A Southern breakfast staple ladled over biscuits
- Country-fried steak: Breaded beef steak smothered in thick, creamy gravy
- Chicken pot pie: Tender chicken in a rich sauce topped with flaky gluten-free pie crust
- Turkey tetrazzini: A casserole of turkey, noodles, mushrooms, and parmesan sauce
- Macaroni and cheese: Elbow pasta in an ultra-creamy cheese sauce
- Creamed spinach: A side made by cooking spinach in a roux-thickened white sauce
The possibilities are endless for dishes to thicken and flavor with a gluten-free roux. Simply whisk together your favorite gluten-free flour and fat and incorporate the roux into soups, stews, gravies, casseroles, and more.
Substituting all-purpose flour in recipes
When a recipe calls for all-purpose flour to make a roux, simply replace it with your preferred gluten-free flour blend at a 1:1 ratio. For example, if the recipe uses 2 tbsp all-purpose flour, use 2 tbsp gluten-free flour instead. Here are some tips for substituting:
- Stick to sturdy, starchy GF flours for even thickening
- Add extra liquid if needed as GF flours absorb differently
- For thicker sauces, allow the roux to cool before adding to the dish
- Whisk constantly to prevent lumps when adding the roux
- If sauce seems thin, make a little more roux and whisk it in
It may take some trial and error to get the perfect consistency, but using gluten-free flour for roux is very achievable. Start by following the recipe’s suggested amount of flour, and adjust from there if needed. The starch from your chosen gluten-free flour will thicken the dish once the roux is added.
Common questions
Why do you need flour for roux?
Flour is essential in roux because it provides the starch that thickens and binds sauces. When flour is heated in fat, the starch granules swell and absorb moisture from the fat. This creates a smooth paste that can thicken liquids. Gluten-free flours work the same way, as long as they contain sufficient starch.
Does the roux need to be golden brown?
Cooking the roux to a pale golden color provides richer flavor as the flour browns slightly. However, the thickening ability comes from the raw starch, so you can also use a blonde roux that is not browned at all. Cook to the color you prefer based on the flavor you want.
Can you use other starches like cornstarch instead?
You can use cornstarch or arrowroot powder to thicken sauces on their own. However, they won’t replicate the texture and rich flavor that a flour-based roux provides. Cornstarch results in more of a gloopy, transparent thickening compared to the velvety opacity of a classic roux.
Which gluten-free flour works the best?
That depends on what you’re making! Rice flour and starchier flours make very smooth roux for gravies or cheese sauces. Almond and coconut flour require more cooking but add great flavor to stews and creoles. All-purpose GF flour blends are easiest to substitute in most recipes.
Can I make dairy-free roux?
Yes, you can make roux dairy-free by using oil instead of butter. Any neutral oil like canola, vegetable, avocado, or light olive oil will work. The roux won’t have the rich, buttery flavor but will still thicken and add body.
Conclusion
Roux is a versatile thickening agent that can easily be made gluten-free. Substituting one-to-one with your favorite gluten-free flour allows you to achieve the same velvety texture and nuanced flavor. Follow the same classic technique of whisking flour with fat over low heat. Then incorporate your gluten-free roux into soups, sauces, stews, casseroles, and any dish that needs thickening. With the huge variety of gluten-free flours now available, the possibilities are endless for creative and delicious gluten-free roux.
