Description
How to make gluten free roux and thickening agents for sauces and soups. Paleo and keto options
Ingredients
Grain Free/Paleo Dark Roux
- 1 cup Avocado Oil or 1 cup 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
Low Carb Roux and thickener for keto sauces
- 1/2 cup oil
- 1 to 2 teaspoons xanthan gum
Or for BUTTER– based roux
- Use 1 1/2 to 2 Tablespoons xanthan gum and 1/2 cup (1 stick) to 3/4 cup butter
Grain Free (corn free) slurry – to thicken at the end of cooking (No cook thickening agent)
- 1– 2 Tablespoons arrowroot or tapioca starch and equal parts water
Instructions
THICKENING SOUP and SAUCE TIPS (before beginning recipe)-
- For soups – If 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 (milk for the cream sauce) into the hot roux 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!
Light Brown Gluten Free Roux
- Melt the butter in a medium-sized saucepan over medium heat.
- Whisk the flour into the fat and cook over medium heat for 7-8 minutes, stirring every 2-3 minutes.
Low Carb Roux and thickener for keto sauces (updated 8/20)
- Melt the butter in a medium-sized saucepan over medium heat.
- Sprinkle 1 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 xanthan gum. *Sprinkling while blending is key with 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, even if the roux seems a little thin at first.
Grain Free (corn free) slurry – to thicken at end of cooking. (No cook thickening agent)
- Whisk together 1- 2 Tablespoons arrowroot or tapioca starch and equal parts water
- Add to hot soups, chowder, etc.
Notes
Creamy White Sauce – To make a creamy white sauce using light brown roux, slowly whisk in 2 1/2 cups unsweetened almond milk. After the milk is incorporated, stir in salt, pepper, and minced garlic, to taste. This roux can also be used to make a gluten free alfredo sauce recipe with parmesan mixed and melted in! For a vegan and/or dairy free cream sauce option replace the butter with avocado oil (or another high heat oil) then mix in nutritional yeast in place of the parmesan.
- Prep Time: 2
- Cook Time: 15
- Category: sauces/soups
- Method: stove
- Cuisine: american
Keywords: thickeners, roux, keto sauces, soups, gluten free roux,