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gluten-free-roux

Photo by: Joseph De Leo
Comments: 1
 

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 comment

    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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