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How to Make Gluten Free Roux for Keto Sauces + Soups

by Lindsay Cotter · 01/24/2019

GFLow Carb
Jump to Recipe
★★★★★ 4.9 from 24 reviews

Gluten free roux is so easy to make! I’ll show you 3 ways to make a gluten free and/or grain-free roux, using paleo and keto-friendly ingredients. Plus a quick Corn-Free, Gluten-Free Slurry. You can use these roux recipes to make a classic white sauce (gluten free, and dairy free), to make low carb sauces, thicken soups, gravies, and more!

gluten free roux

Disclosure: I collaborated on this HOW TO MAKE GLUTEN FREE ROUX sponsored post with my good friends at Bob’s Red Mill. Thanks for supporting the businesses that help to keep the Cotter kitchen grinding out recipes for you!


SAUCES and THICKENERS (paleo, gluten free, keto thickeners)

It’s about to get saucy up in here! And we can thank the power of gluten free ROUX for that. Yep, we’re going old school today! Actually, it’s old school cooking meets new age diet, referring to the world of low carb, keto, dairy free, gluten free, you name it. Whatever floats your boat, we have a sauce and a thickening agent to help solidify your recipes. Haha, get it?

In all seriousness, we’ll be sharing more HOW TO RECIPE series this year for those eager to learn gluten free cooking hacks!  And this post is the one that will kick off 2019! A HOW TO differentiate between each type of roux, how to use them, and when to use them. The bonus? We’ve adapted several different roux recipes (thanks to Bob’s Redmill products)  for the keto diet, the grain free diet, the dairy free diet, and more! You’re welcome.

Now bust out your pen and paper, you’ll want to take notes.

Let’s begin with the obvious.

What is a roux?

A roux is a thickening agent, made using equal parts flour and fat. The flour is toasted and whisked into the fat, adding a specific nutty flavor to whatever it is thickening.

Roux is the center (heart) of countless classic dishes like gumbo, casseroles, soups and chowders, stews, and gravies.

The tiniest bit of roux produces a rich, thick, flavorful sauce.

As a roux cooks, it becomes darker in color and richer in taste. There are four types of roux; white, blonde, brown, and dark (sometimes called black roux).

ALL ROUX RECIPES in RECIPE BOX below.

THICKENING SOUP and SAUCE NOTE (before you begin)- If you’re using a roux to thicken a soup, it’s best to add at the beginning as it can take some time for the soup/stew to thicken.

For sauces, SLOWLY whisk your cold or room temperature liquid (like milk for cream sauce) into the hot roux, then slowly whisk together.

How do you make a gluten free roux?

gluten free and paleo-friendly thickening agents

To make a gluten free roux for paleo, low carb, and keto sauces, gravies, soups, and stews, you need to use a grain free substitute for all-purpose flour. This is where some fantastic gluten free, grain free paleo, and keto-friendly products from Bob’s Red Mill come into the picture!

  • Xanthan gum – Xanthan Gum is a plant-based thickening and stabilizing agent.  It works as an emulsifier, encouraging liquids that normally don’t like one another to mix together. It also acts as a thickener, increasing the viscosity of liquids and batters. Plus, it’s low carb and gluten free friendly because A LITTLE goes a LONG WAY!
  • cassava flour – Cassava flour is a grain free flour created from the cassava root plant. It’s a great 1:1 substitute for regular flour, although sometimes it takes a little tweaking. Don’t worry, I gotcha covered!
  • Gluten free 1:1 flour – Bob’s GF 1:1 flour is made with a blend of high quality ingredients like sweet rice and brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum. It works perfectly in recipes that call for baking powder or baking soda as well!
  • Arrowroot/tapioca Starches –  Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant.  It is grain free and gluten free and can be used as a substitute for cornstarch.

Now let me show you how to use these products to thicken your keto sauces and whatnot :

How to make a dark gluten free roux (Paleo, Grain Free)

dark roux in pan

This paleo thickener is great for etouffee, gumbo, and other hearty, deep-flavored dishes. We’re using cassava flour here to keep the roux paleo friendly and grain free. Cassava is made from the whole root of the cassava plant. Consider it a “cousin” flour to that of tapioca starch. It has a mild flavor and fine texture that is perfect for gluten free cooking!

gumbo

TIP– Cassava toasts up quick quickly in the pan, so you don’t even need to wait long for this roux to turn dark.

Here’s whatcha need.

  • 1 cup Avocado Oil or 1 cup of butter
  • 1 cup Bob’s Redmill Cassava Flour
  1. Heat the oil or butter in a medium-sized saucepan over medium heat.
  2. Whisk the cassava flour into the fat and cook over medium-high heat for 10-12 minutes, stirring every 2-3 minutes.
  3. GLUTEN FREE COOKING TIP -> Dark roux with regular flour usually takes up to 45 minutes, but cassava flour creates that nutty dark flavor extra fast since it’s grain free!

How to make a light brown gluten free roux

blonde roux in pan

I may be bias, but the light brown (peanut color) roux is my favorite. It’s almost like almond butter color and flavor! Great for making a gluten free and refined sugar free sauces for zoodles, and to thicken soups as well as casseroles without eggs. I ADORE Bob’s Redmill 1:1 gluten free flour, which is what we are using here. It literally is my GO TO Gluten Free flour for all baking and cooking purposes.

Here’s whatcha need for this roux:

  • 3/4 cup butter
  • 1 cup gluten free flour
  1. Melt the butter in a medium-sized saucepan over medium heat.
  2. Whisk the flour into the fat and cook over medium heat for 7-8 minutes, stirring every 2-3 minutes.

To make a creamy white sauce using this light brown roux, slowly whisk in 2.5 cups of room temperature almond milk. After the milk is incorporated, stir in salt, pepper, and minced garlic. You can also use this roux to make a  gluten free alfredo sauce recipe with parmesan mixed and melted in! Need a vegan and/or dairy free cream sauce option?  Simply replace the butter with avocado oil (or another high heat oil) then mix in nutritional yeast (Bob’s Redmill) in place of the parmesan. It tastes super cheesy, yet is much lighter.

thickening a keto sauce with light colored, gluten free roux

How to make a keto-friendly roux or thickener for keto sauces, soups, and gravies

To make a keto roux, you will use xanthan gum. Because xanthan gum can absorb a large amount of moisture, the formula to make a roux with xanthan gum is a bit different. You won’t use equal parts fat and xanthan gum.

xanthan gum

The biggest trick to using xanthan gum versus a starch or flour is to use just a little bit! You need far less Xanthan gum than you would flour. Trust me, I’ve learned from experience. EEK! But the good thing is, you will be able to make this starch/gum last forever!

The rule of thumb for using xanthan gum is 1/8 to 1/4 teaspoon per 1 cup of flour. But we’re not using flour here. We’re replacing the flour with xanthan gum.

How to add it? Sprinkle and Blend:   Slowly sprinkle xanthan gum over circular motion, allowing it to be sucked down into blade of blender, whisk, etc for at least 30 seconds to thoroughly combine. The finished roux will be much thicker once it starts to cool down so less is best. Also, the color will vary based on the type of oil you use or if you use butter base.

keto roux in pot

How to Make Gluten Free Roux for Sauces + Soups (Paleo and Keto options): if you want to make a butter-based roux, use 1 1/2 to 2 teaspoons xanthan gum and 1/2 c (1 stick) to 3/4 cup of butter.

  1. Melt the butter in a medium-sized saucepan over medium heat.
  2. Add ONE teaspoon of xanthan gum, whisk, and then add the other teaspoon of xanthan gum, and whisk.
  3. Cook over medium heat, darkening to the desired color. It browns quickly, so always remember to whisk! The roux will continue to thicken as it cools, so don’t worry if your roux seems a little thin at first.

OIL BASED

  • 1/2 cup oil
  • 1 tsp to 2 tsp xanthan gum

And lastly… when you’re in a hurry, use a SLURRY!

What? What is a slurry?

A slurry is not a roux, but it serves a similar purpose. No cooking needed.

Bob's Red Mill arrowroot powder

Think of a slurry as almost the opposite of a roux, but also the same. Haha, stay with me here. You see, a roux is cooked, uses fat, and is added at the beginning of cooking. A slurry is a mixture of water and flour/starch. It is uncooked, needs no fat, and is added at the final minutes of cooking. It’s the Quick fix of thickeners, but doesn’t add in flavor, like a roux does. Does that all make sense?

I always have arrowroot or tapioca starch on hand for that purpose. When I’m making a soup and it just need a touch more thickness. Both are paleo friendly and grain free.

What you need:

  • Arrowroot or tapioca starch 1 to 2 tbsp equal water

I use a slurry to thicken my cauliflower soup and healing bisque.

Healing Roasted Bell Pepper soup (whole 30 and paleo). Thickened with a #grainfree roux or slurry.

Alright my friends, here’s the complete list of recipes! Hold onto them like no other.

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How to Make Gluten Free Roux for Keto Sauces + Soups


★★★★★

4.9 from 24 reviews

  • Author: Lindsay Cotter
  • Total Time: 17 minutes
  • Yield: 8+ 1x
Print Recipe
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Description

How to make gluten free roux and thickening agents for sauces and soups. Paleo and keto options


Ingredients

Scale

Grain Free/Paleo Dark Roux

  • 1 cup Avocado Oil or 1 cup of clarified butter
  • 1 cup Bob’s Redmill Cassava Flour

Light brown Gluten free Roux

  • 3/4 cup clarified butter
  • 1 cup Bob’s Redmill 1:1 gluten free flour
  • See notes on how to make white sauce (almond milk and garlic will be needed)

Low Carb Roux and thickener for keto sauces

  • 1/2 cup oil
  • 1 tsp to 2 tsp xanthan gum 

Or for BUTTER– based roux

  •  Use 1 1/2 tsps to 2 tsps xanthan gum and 1/2 c (1 stick) to 3/4 cup of butter.

Grain Free (corn free) slurry – to thicken at end of cooking. No cook thickening agent

  • 1– 2 tbsp Arrowroot or tapioca starch and equal water

Instructions

THICKENING SOUP and SAUCE TIPS (before you begin)-

  • For soups – If you’re using a roux to thicken a soup, it’s best to add at the beginning as it can take some time for the soup/stew to thicken.
  • For soups – Slowly whisk the cold or room temperature liquid (i.e milk for the cream sauce) into the hot roux. Then whisk again, slowly, to combine.

Grain Free/Paleo Dark Roux

  • Heat the oil or butter in a medium-sized saucepan over medium heat.
  • Whisk the cassava flour into the fat and cook over medium-high heat for 10-12 minutes, stirring every 2-3 minutes.
  • NOTE – Dark roux made with regular flour usually takes up to 45 minutes, but cassava flour creates that nutty dark flavor extra fast since it’s grain free! TIP– You don’t need to wait long for this roux to turn dark. Just 10-15 minutes, max!

Light brown Gluten free Roux

    1. Melt the butter in a medium-sized saucepan over medium heat.
    2. Whisk the flour into the fat and cook over medium heat for 7-8 minutes, stirring every 2-3 minutes.

    To make a creamy white sauce (dairy free option) using this light brown roux, see notes.

Low Carb Roux and thickener for keto sauces (updated 8/20)

  • Melt the butter in a medium-sized saucepan over medium heat.
  • Sprinkle ONE teaspoon of xanthan gum while whisking, and then add the other 1/2 teaspoon of xanthan gum, and whisk for 30 seconds. If it doesn’t start to thicken, add 1/2 tsp more. *Sprinkle while blending is key for mixing xanthan gum*
  • Cook over medium heat, darkening to the desired color. It browns quickly, so always remember to whisk! The roux will continue to thicken as it cools, so don’t worry if your roux seems a little thin at first. Also, if you constantly whisk and lightly sprinkle in the xanthan gum it dissolves perfectly. Remember, when finished and cooled, the roux gets much thicker. So less is best.

Grain Free (corn free) slurry – to thicken at end of cooking. No cook thickening agent

  • Whisk/Mix 1- 2 tbsp Arrowroot or tapioca starch and equal water
  • Add to then of cooking (soups, chowder, etc) .

Notes

  • To make a creamy white sauce using this light brown roux, slowly whisk in 2.5 cups of almond milk. After the milk is incorporated, stir in salt, pepper, and minced garlic. You can also use this roux to make  gluten free alfredo sauce recipe with parmesan mixed and melted in! Need a vegan and/or dairy free cream sauce option?  Replace the butter with avocado oil (or another high heat oil) then mixing in nutritional yeast (Bob’s Redmill) in place of the parmesan. It tastes super cheesy, yet is much lighter.
  • Prep Time: 2
  • Cook Time: 15
  • Category: sauces/soups
  • Method: stove
  • Cuisine: american

Keywords: thickeners, roux, keto sauces, soups, gluten free roux,

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

So tell me, have you ever made a Roux before? Or a slurry? Once you start, you won’t stop. And now you have ALL the resources to get that Julia Child’s moment going!

Cheers!

Keep up with the compassionate, fun-loving Bob’s Red Mill on social media. They are full of gluten free inspiration! Facebook, Twitter   Instagram, YouTube, Pinterest

 

LC


MORE HOMEMADE GLUTEN FREE SAUCES HERE!

This recipe is part of our Go-To Homemade Gluten Free Sauces collection. Check it out!

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Categories: Condiments, Gluten Free, Low Carb Tags: cooking tips, gluten-free, keto, sauces

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Mac says

    02/06/2021 at 11:05 AM

    I’ve got a kiddo with a ton of allergies so I’m hoping this makes for a new dish we can add to the mix. Making the Cassava rue hopefully soon to make gumbo. Once it’s the color I want, can I just start adding in the veggies and garlic and treat like regular gumbo at that point?

    Reply
    • Lindsay Cotter says

      02/06/2021 at 6:15 PM

      Yes, Mac… After the roux is created, just proceed as you normally would for any other recipe! Let us know how it turns out!

      Reply
  2. Michelle Kiva says

    01/20/2021 at 5:57 PM

    Hi Lindsay!
    I’m a low-carber for health reasons. I want to make a soup that calls for 2 tbsp butter and 1/4 cup flour. I don’t want to use the flour (obviously). Should I scale your measurements to 2 tbsp butter / 1/2 tsp xanathan gum and proceed with the recipe or make your roux recipe of 1/2 c. butter / 2 tsp xanathan gum and then add that to my soup recipe? Bsically, should I treat your roux as a separate recipe and then add it to my soup recipe or scale the measurements of your roux recipe? Does this make sense or am I confusing matters lol???

    Reply
    • Lindsay Cotter says

      01/22/2021 at 3:09 AM

      Michelle, I think it’ll be easiest for you to make a full batch of the roux and then add it in. This way, you’ll be able to add it little bits at a time, until the consistency of the soup is where you want it. Let us know how it goes!!

      Reply
  3. Barbara Muller says

    01/09/2021 at 1:20 PM

    I’ve used numerous gluten free flours for my roux and I have found that any of the flour blends with too much tapioca still make a fine gravy but thin out upon reheating. My favorite is still Bob’s all purpose with the garbanzo bean flour in the mixture. It does impart a slight flavor of it’s own but reheats without thinning. What do you suggest?

    ★★★★

    Reply
    • Lindsay Cotter says

      01/10/2021 at 12:52 PM

      Hi Barbara! I’ve use that flour for roux too! Or the all purpose GF flour without xanthan gum. Have you tried that one?

      Reply
      • Barbara Muller says

        01/10/2021 at 3:44 PM

        What I’d really like to learn is the best gluten free flour combo to use for a gravy that will reheat without thinning down. I do understand that cornstarch and tapioca starch will go thin when reheated and when I’ve tried only rice flour it’s a little grainy. Thanks for your suggestions.

        Reply
        • Lindsay Cotter says

          01/10/2021 at 8:26 PM

          Just shot you an email from our team@cottercrunch. But just you case you didn’t get it, here’s what we suggest.

          Use a brand of gluten free all-purpose flour that does NOT have xanthan gum in it. The all purpose baking flour from Bob’s Red Mill is what we use in our kitchens.

          When you make the roux for the gravy, omit 1 tablespoon of the all purpose flour and use coconut flour instead. Because coconut flour absorbs so much liquid, our best guess is that if anything, the gravy will become TOO thick, and that you may need to add broth or water to thin it out.

          Please keep us posted on your results. Good luck!

          Reply
          • Barbara Muller says

            01/11/2021 at 12:23 PM

            Thank you!

            ★★★★

  4. Long says

    12/29/2020 at 12:11 AM

    This is simple and delicious! Just made this for lunch. Definitely plan on making it again!

    ★★★★★

    Reply
  5. Richard Tunner says

    12/07/2020 at 8:38 PM

    Very easy & incredibly delicious. Thank you for sharing your recipe.

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/08/2020 at 6:10 PM

      You’re welcome! So glad to hear this! Thanks for coming back to leave your feedback Richard!

      Reply
  6. Dustin says

    11/30/2020 at 12:00 AM

    So delicious!!! I will try it. Thank you for sharing the recipe.

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/30/2020 at 4:04 AM

      Thanks, Dustin! Keep me posted.

      Reply
  7. Felipa says

    11/03/2020 at 7:05 PM

    Well that was super easy! I have been nervous to try both of those flours (I have my comfort zones!), but this makes it very easy – thank you! {I LOVE LOVE the new look on your site by the way! It is beautiful!}

    ★★★★★

    Reply
  8. karen says

    10/25/2020 at 8:54 AM

    I had been keto and had become used to making non-wheat foods. gravy for chicken or turkey had always been a challenge.i am more relaxed now about carb intake but still try to avoid wheat flour- II have none in my house. I had some plantain flour and added it to my chicken stock and produced a gravy that no one would know was any different from traditional roasted meat/fowl gravy! Try it.

    Reply
  9. Tracey says

    10/16/2020 at 3:59 PM

    I made the Low carb rule with butter and xanthan gum. I followed the directions exactly.
    A few minutes after I stopped whisking and the rule came to a nice dark color it started to separate. Any suggestions.

    Thanks so much!!

    Reply
    • Lindsay Cotter says

      10/17/2020 at 10:24 AM

      How much xanthan did you end up using? Xanthan gum darkens faster than flour, so be sure to stir constantly! I like to have my other ingredients ready to add right away since it can thicken fast. It can be tricky. I’ll see if I can demo it for you!

      Reply
  10. Debbie says

    10/11/2020 at 9:44 PM

    I tried making a gumbo with gluten free flour, and it separated when I added it to the stock. What can I do?

    Reply
    • Lindsay says

      10/12/2020 at 8:45 AM

      That’s odd! What type of fat and brand of flour did you use? Did it have binders added?

      Reply
      • Debbie says

        10/12/2020 at 8:55 AM

        Olive oil.

        Reply
        • Lindsay says

          10/12/2020 at 9:29 AM

          What brand of gluten free flour? Also, here’s a tip from a New Orleans chef.
          To help prevent the roux from breaking or separating in your finished dish, make sure the roux and the liquid (water or stock) are at similar temperatures. Don’t add cold roux to hot liquid or vice versa.

          Reply
          • Debbie Worre says

            10/12/2020 at 9:54 AM

            Oh thank you

      • Debbie Worrell says

        10/12/2020 at 9:57 AM

        Oh thank you. If my flour does not have a binder, what can I do

        Reply
  11. Richard Reithner says

    10/07/2020 at 6:35 PM

    Thanks for your very informative article! I’m trying to improve my GF chops, and this fills a lot of holes. Just wondering though, can’t you use the light brown roux with milk to make a bechamel if you’re not avoiding dairy?

    ★★★★

    Reply
    • Lindsay Cotter says

      10/07/2020 at 9:25 PM

      I don’t see why not! Let me know if you try that non dairy option Richard. 🙂

      Reply
  12. CatW says

    10/04/2020 at 2:52 PM

    This is awesome and so helpful when trying to avoid flour.

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/07/2020 at 8:41 PM

      Glad to know this is helpful!

      Reply
  13. Sean Martin says

    10/04/2020 at 2:07 PM

    Great information, thank you

    I am confused though. Your Xanthan bum Recipes show the following :

    Low Carb Roux and thickener for keto sauces

    Rule of thumb for using xanthan gum is 1/8 teaspoon per 1 cup of flour.

    1/2 cup oil
    1/2 Tablespoon xanthan gum
    Or for BUTTER- based roux

    Use 2 teaspoons xanthan gum and 1/2 to 3/4 cup of butter.

    There are no flours called for.
    Am I missing something?

    Reply
    • Lindsay Cotter says

      10/04/2020 at 7:36 PM

      Sorry for the confusion. I just updated the post. The rule of thumb for using xanthan gum is 1/8 to 1/4 teaspoon per 1 cup of flour. But we’re not using flour here. We’re replacing the flour with xanthan gum. And it should be 1 to 2 tsp. 1/2 tbsp xanthan has been using before but depends on how thick you want the roux. I’d start off with 1-2 tsp. Hope that helps!

      Reply
  14. Dandre says

    09/16/2020 at 8:06 PM

    Love it love it! Just made a shrimp stir fry and needed a sauce/ gravy To put together with rice. I am in heaven right about now! Came out better than I expected. Thank heaven. There is a God!

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/20/2020 at 4:38 PM

      Yaayyy! So glad to hear that, Dandre!

      Reply
    • Lindsay Cotter says

      10/04/2020 at 7:36 PM

      By the way, which roux did you use?

      Reply
  15. Lisa says

    08/24/2020 at 4:19 AM

    So so ideal to me Lindsay. It works to me!

    ★★★★★

    Reply
    • Lindsay Cotter says

      08/31/2020 at 10:48 AM

      Great! Thanks, Lisa!

      Reply
  16. Angelica says

    08/19/2020 at 1:11 AM

    Good evening, Making the slurry tonight for tomorrow nights dinner. Advice about the reheat….

    ★★★★★

    Reply
    • Lindsay Cotter says

      08/19/2020 at 10:04 AM

      Which flour did you use?

      Reply
  17. Lesslie says

    08/18/2020 at 4:06 AM

    Amazing recipe! Thank you for sharing! YUMYUMYUMYUM

    ★★★★★

    Reply
    • Lindsay Cotter says

      08/20/2020 at 7:42 AM

      Glad you enjoyed it! You’re welcome!

      Reply
  18. Kristin says

    08/17/2020 at 2:02 AM

    My daugther very love it.Thanks you!

    ★★★★★

    Reply
  19. thegiftsports says

    07/17/2020 at 8:36 PM

    I want use coconut flour slurry. What do you think about my idea?

    ★★★★★

    Reply
    • Lindsay Cotter says

      07/18/2020 at 10:34 AM

      I’m not sure, I haven’t tried it. But I’ve heard other have had success! Did you google it?

      Reply
  20. Teetine says

    07/17/2020 at 8:32 PM

    My daugther very love it.Thanks you!

    ★★★★★

    Reply
  21. Miriam says

    03/14/2020 at 8:49 AM

    I just started Keto in Jan and I have to say I am really missing cooking…like with a recipe kind of cooking. I am searching for a Keto sub to thicken a sauce in the same way you would add a bit of flour to thicken. Would xanthan gum be what I would use? I didn’t want to make a separate roux…I want to follow the recipe and sub something for the flour at the point in time that I thicken the sauce.

    Thanks in advance for the help!

    Reply
    • Lindsay Cotter says

      03/15/2020 at 12:55 PM

      What recipe are you making? That all might depend on that. Ya know? Or you could try the coconut roux

      Reply
  22. Craig says

    02/09/2020 at 7:21 PM

    What aout a coconut flour slurry? Done that? It works great

    Reply
    • Lindsay Cotter says

      02/10/2020 at 8:57 AM

      I’ve never had success with coconut flour! I’d love your tips!

      Reply
  23. Patricia Nichols-Johnson says

    01/23/2020 at 1:32 PM

    I wanted to use a keto-friendly roux (with xanthum gum) for a Swedish meatball recipe that called for 2 cups of beef broth and 1 cup of heavy cream thickened with 3 Tbs flour and 1/4 cup butter. I couldn’t figure out your formula of 1/8 tsp to 1 cup of flour for this recipe. I followed your 2 tsp xanthum gum to 1/2-3/4 cup butter. However, I never figured out if this amount of roux could be used with the 3 cups of liquid in my recipe. Please advise how much roux to how much liquid. I’ve never made a roux before; I’ve always just added flour to my liquid until I got it to the right consistency. Thank you. Pat Nichols-Johnson

    Reply
    • Patricia Nichols-Johnson says

      01/23/2020 at 1:57 PM

      Lindey, this is a follow-up to my comments above: the 2 tsp xanthum gum: 1/2-3/4 cup butter was too thick for the 3 cups of liquid my recipe called for, so I had to add another cup of broth. Should that “roux” have been added to my liquid like a “slurry”, a little at a time until desired thickness? As I mentioned, I’m new to all this. Can you email your response to me as I don’t regularly look at this site and don’t want to miss your advice. Again, thank you.

      Reply
  24. TaJuana says

    12/05/2019 at 6:18 AM

    Hello Lindsay! Thank you so much for sharing the secrets to making gluten free rouxs, gravies and sauces. I’m new to the keto diet and love making homemade soups, but didn’t know how to make them eco-friendly. I especially love making gumbo, it’s dear to my heart! I will definitely apply your guidance. Thank you again!

    ★★★★★

    Reply
  25. AMY SPRISTER says

    10/30/2019 at 2:02 PM

    I think I understand how to make the keto roux using Xanthum gum but then how do I add it to the soup? Will it dissolve and mix in to the other hot liquid ingredients to cause the thickening? I feel like making the roux is one thing….getting to successfully blend with the result I am looking for is another! Any advice you have would be appreciated.

    Reply
    • Lindsay Cotter says

      10/30/2019 at 8:32 PM

      Hi Amy! If you’re using a roux to thicken a soup, it’s best to add at the beginning as it can take some time for the soup/stew to thicken. Hope this helps! Let me know if you have any other questions. 🙂

      Reply
    • Lindsay Cotter says

      10/30/2019 at 9:43 PM

      Also, if u constantly whisk and lightly sprinkle in the xanthan gum it dissolves perfectly and when finished and cooled, the roux gets much thicker. So less is best

      Reply
    • AMY SPRISTER says

      10/31/2019 at 9:51 AM

      A follow up to my comment above: the Keto Roux worked perfectly! I melted 3 tablespoons butter and whisked in 1 teaspoon of xanthum gum. It made a nice slurry that easily drained into my stock pot of soup. I added it around the midway point. It has been advised to do it early on but based on the steps of making this particular soup, I just didn’t feel comfortable doing it then. It thickened up beautifully! I am so glad I came across this idea as I struggled using Xanthum gum in the past. I was always adding it without dissolving it first. Duh! That doesn’t usually work with flour either! I’ve also heard that once xanthum gum is introduced to a recipe, the temperature should continue to cook at a moderate, not high heat. Not sure if that’s true, but I was careful to do that and my soup turned out great. Thank you for the ideas!

      ★★★★★

      Reply
      • Lindsay Cotter says

        10/31/2019 at 5:26 PM

        So glad to hear that it worked perfectly for you, Amy! It’s so exciting to learn new things so thanks for following up and sharing about your experience!

        Reply
      • Metqa says

        02/27/2020 at 11:22 AM

        Mixing Xanthan gum ( or glucomannon/Konyak gum) with a liquid oil makes it easier to incorporate into a watery soup for thickening because the oil can coat the individual granules of the gum and prevent them from clumping together so violently when they absorb water. They will absorb the water more slowly and more controlled and create fewer dry unmanageable lumps. But because of that it will take a while for all of it to absorb, expand and thicken, so it will thicken over time till maximum. I’ve had friends think it wasn’t working when it didn’t thicken “quickly enough” and add more. Big mistake. A little goes a long way. Too much will make the soup/dish gummy and slimy tasting. It’s better to go with too little than too much. You can add, but you can’t take away.

        Reply
        • Lindsay Cotter says

          02/27/2020 at 5:06 PM

          Thank you! Those are great tips and i definitely agree about letting it sit.

          Reply
      • Don says

        11/12/2020 at 10:18 AM

        Thanks to you both Amy and Lindsay. I’ll admit, my earlier attempts to thicken with Xanthan gum were an unmitigated (and frankly gross) disaster. Amy I used your approach with butter and about a half teaspoon of xanthan – then I slowly added my (thin) soup. It thickened up nicely. I believe the clouds parted and I heard celestial trumpets! This has been a real issue for me with a keto lifestyle, so it’s much appreciated. My next ambition is a similarly, “un-gross” version of keto simple syrup.

        Reply
        • Lindsay Cotter says

          11/12/2020 at 2:43 PM

          Oh I am so glad it worked! Thanks to our awesome readers (amy) for the tips.

          Reply
  26. Tiffany says

    09/22/2019 at 4:06 PM

    We just tried the dark brown roux with cassava and canola oil. It seemed like magic until we added in the onions to the hot roux (like I’d do with glutinous roux), and the cassava balled up and won’t dissolve again. Thoughts? Anyone else experience this?

    Reply
    • lindsay cotter says

      09/22/2019 at 4:54 PM

      Oops just emailed you and realized that you did use canola oil. I’m thinking for this cassava recipe you might try butter. What brand of cassava flour did you use? What is the canola oil new or maybe it had gone dead? Will definitely help remedy this.

      Reply
      • Tiffany says

        09/23/2019 at 8:38 AM

        Our canola oil is new, and the flour is pure cassava (not mixed with plantain, and not tapioca starch, which I hear can be confused with cassava flour), though its some imported brand we get at our international grocery and not Bob’s Red Mill. I’ll try again with butter or a fat next time. Do you cool the roux before you add in the veggies, though? It seemed like a sugar in the cassava crystallized or something weird when it got hot and then we added the watery onions (it made lots of steam and then the cassava seemed to almost gel).
        I’m excited to get this to work! Our gumbo hasn’t been the same since my celiac diagnosis, as I can never get a rice flour mix very dark at all.

        Reply
  27. Janice Choate says

    08/07/2019 at 2:11 PM

    I just made the Xanthan Gum roux. It looks like it does not want to mix. It certainly, at this point, does not smell like roux. I’m a Cajun lady, so roux is important to me. Any suggestion?

    Reply
    • Lindsay Cotter says

      08/07/2019 at 2:34 PM

      Hi Janice! Sorry to hear about the not mixing. What type of pan did you use? Did you let it cool? I had to continually whisk so it would be smooth and thick once cooled. It should smell nutty. How much xanthan gum did you use? Thanks!

      Reply
  28. Jill Roberts @ Wellnessgeeky.com says

    08/06/2019 at 5:03 AM

    Legit speechless, that light brown gluten-free roux recipe looks unreal! Definitely, I will make it on the weekend for my family. Thanks, Lindsay

    ★★★★★

    Reply
  29. Bella Hardy @ Healthnerdy.com says

    07/19/2019 at 3:57 AM

    These light brown gluten free roux is so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx, Lindsay for sharing!

    ★★★★★

    Reply
    • Lindsay Cotter says

      07/19/2019 at 10:37 AM

      Oh thank you Bella! I appreciate your feedback.

      Reply
  30. Ali says

    07/05/2019 at 3:29 AM

    I thought my gumbo days were behind me, now that I’m eating GF vegan. What a wonderful find! There’s a wealth of cooking knowledge behind these recipes. Thanks for sharing them!

    ★★★★★

    Reply
    • Lindsay Cotter says

      07/05/2019 at 12:21 PM

      I’m so glad!! Anytime:) food luck with your journey!

      Reply
  31. Doreen says

    06/24/2019 at 5:08 PM

    My daughter and I are on a low carb diets and I really wanted to make a keto roux for gravy but I do not understand your recipe.

    Reply
    • Lindsay Cotter says

      06/26/2019 at 12:33 PM

      I’m sorry to hear that Doreen! I’m happy to help out-can I clarify anything or walk you through it?
      Feel free to respond here or shoot us an email at team@cottercrunch.com and we’ll get you taken care of 🙂

      Reply
  32. Andrea says

    04/29/2019 at 1:59 PM

    Which method would you recommend when you want something creamy like for chicken pot pie? I tried arrow root and tapioca flour but they give it more of a jellied/slimy texture.

    Reply
    • Richard Reithner says

      10/07/2020 at 6:48 PM

      I’m curious too? Would potato starch work? Sorry if I’m off-topic (keto world) but chicken a la king or pot pie are delightful examples of cooking with wheat I’m sorry to leave behind.

      Reply
      • Lindsay Cotter says

        10/07/2020 at 9:24 PM

        I haven’t tried it with potato starch. I’m not sure it would work, but feel free to give it a while. Have you tried my cream of mushroom soup (keto and vegan) and a roux substitute for those dishes? I think that would work great!

        Reply
  33. Cassie Autumn Tran says

    01/28/2019 at 5:26 PM

    Now this is how I will make vegan gumbo–avocado oil and cassava flour! What a great idea–wish I was clever enough to think of that! I bet these roux recipes are super versatile. Bob’s Red Mill is the BEST for every baked goods flours!

    Reply
    • Lindsay Cotter says

      01/28/2019 at 7:36 PM

      I agree, I am a major Bob’s fan!! ? can’t wait to hear about how it turns out, keep me posted!:)

      Reply
    • Lindsay Cotter says

      01/29/2019 at 8:46 AM

      Oh totally keep me posted on the vegan gumbo!! Yum

      Reply
  34. Natasha says

    01/28/2019 at 12:07 PM

    Ahh it would be so hard to not be able to eat normal flour… thank goodness the Celiacs out there have you to rely on. Roux is so integral to so many recipes!

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/28/2019 at 7:35 PM

      You are too kind friend, thank you!! I agree, it’s a staple for sure;)

      Reply
  35. Katie says

    01/25/2019 at 10:42 PM

    This is such a good idea! I know so many people who will benefit from this!

    ★★★★★

    Reply
  36. Mary Ann | The Beach House Kitchen says

    01/25/2019 at 2:20 PM

    Great post Lindsay! Appreciate all the info! Can’t wait to dazzle my gluten free friends!

    Reply
  37. Matt Robinson says

    01/25/2019 at 1:40 PM

    I can’t wait to try making this!

    Reply
    • Lindsay Cotter says

      01/25/2019 at 11:28 PM

      keep me posted Matt!

      Reply
  38. Jennifer Blake says

    01/25/2019 at 7:37 AM

    What a great one-stop-shop for all your roux needs! I used to really struggle with making roux of any kind – I always felt like it came out gritty. Over time I definitely got better at it and am excited for these healthier versions!

    ★★★★★

    Reply
  39. Liz S says

    01/25/2019 at 6:12 AM

    Definitely a great “need to know for cooking basics” recipe!

    ★★★★★

    Reply
  40. Jennifer @ Show Me the Yummy says

    01/24/2019 at 2:05 PM

    SO intrigued by the xanthan gum roux!!

    Reply
    • Lindsay Cotter says

      01/25/2019 at 11:32 PM

      It does wonders!

      Reply
    • GT says

      03/10/2019 at 5:17 PM

      Just finished trying the xantham gum roux for a cheese sauce and – like my arrowroot flour roux – this delivered a mucous-like consistency. (Not appetizing!) I’m not wasting any more time or ingredients experimenting with low carb rouxs.
      I will either just boil thick cream or compromise my diet nd use regular flour, which delivers easy, consistent and unmatchable results.

      Reply
      • Lindsay Cotter says

        03/10/2019 at 7:22 PM

        Oh no! so sorry to hear this. Was it too much xantham? My thickened over time, once cooled, then I used it in a gumbo. Have you tried cassava flour?

        Reply
      • Noelle Johnson says

        03/11/2019 at 12:28 PM

        That’s too bad! I’ve had great luck with all of these so far-I used the xantham gum roux to make gluten free Mac and cheese. It turned out great! I’ve also used cassava flour a lot for roux and it’s worked really well too. I would say don’t give up on gluten free roux! They can be tricky but once you get them down, the possibilities are endless:)

        Reply
  41. Meghan@CleanEatsFastFeets says

    01/24/2019 at 12:56 PM

    You are a gluten free hero my dear.

    Reply
    • Lindsay Cotter says

      01/25/2019 at 11:32 PM

      you are always my hero. 🙂

      Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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