Published by Stewart, Tabori & Chang
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.
Total Timeunder 15 minutes
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
- 1 stick (4oz) butter
- 5 tablepoons (2oz) cornstarch
- ½ cup (2oz) rice flour
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.
2005 Darina Allen Kearney and Rosemary Kearney