Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 10 Times
Can be made ahead of time.
Gluten-Free Roux
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Cookbook
Recipe
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.
Ingredients
- 1 stick (4oz) butter
- 5 tablepoons (2oz) cornstarch
- ½ cup (2oz) rice flour
Directions
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
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 8 servings.
155kcal (8%)
5mg (0%)
0mg (0%)
97mcg RAE (3%)
27mg
8mg
1g
0g
1g
12g
30mg (10%)
2mg (0%)
7g (37%)
12g (18%)
0mg (1%)
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guyparker1129
03.15.10 Flag commentThis 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.