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

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.

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

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.

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

1. Melt the butter in a medium-sized saucepan over medium heat.
2. 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.*
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, 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)

1. Whisk together 1- 2 Tablespoons arrowroot or tapioca starch and equal parts water
2. Add to hot soups, chowder, etc.