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Gluten-Free Roux

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

Gluten-free roux works just as effectively to thicken flour-based sauces, and occasionally gravies, as regular flour-based roux. Have some in the refrigerator; it will keep for up to two weeks. Make it in small or large quantities for future use.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Ingredients

  • 1 stick (4oz) butter
  • 5 tablepoons (2oz) cornstarch
  • ½ cup (2oz) rice flour

Instructions

Melt the butter in a saucepan and add the cornstarch and rice flour. Combine the mixture with a wooden spoon and cook for 2 minutes on a low heat, stirring occasionally.

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This recipe should say to cook for 20 minutes - not 2 minutes. There is no way that a proper roux can be made in 2 minutes. I just made this recipe & it was 20 minutes on the nose.

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