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How to Make Gluten Free Roux for Keto Sauces + Soups


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

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

  • 12 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,

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