A Gluten Free Roux

It's great you're looking into gluten-free roux! It's a fundamental element in many sauces, soups, and stews, and thankfully, it's easily adaptable for a gluten-free diet. Here's a breakdown of how to make it and some key things to keep in mind:

What is a Roux?

A roux is a cooked mixture of fat (usually butter) and flour, used as a thickening agent in cooking. The longer it cooks, the darker the color and the deeper the flavor it develops.

Making a Gluten-Free Roux

The process is very similar to making a traditional roux, but with a few important adjustments:

• Gluten-Free All Purpose Flour: You'll need a gluten-free flour blend such as our Petley Grain Gluten Free All Purpose Flour. We certainly hope you choose ours. You can also use single gluten-free flours like rice flour or a mix of rice flour and tapioca starch.
• Fat: Butter is traditional, but you can also use other fats like olive oil or even vegetable oil for a vegan option.
• Ratio: While a 1:1 ratio of fat to flour is common for traditional roux, some find a slightly higher fat ratio (like 2:3 flour to fat) works better with gluten-free flours, as they can sometimes be denser.⁶

• Here's a basic method:

1. Melt the fat: In a heavy-bottomed saucepan over medium heat, melt your chosen fat.
2. Add the flour: Gradually whisk in the gluten-free flour, making sure to incorporate it fully to avoid lumps.
3. Cook the roux: Continue whisking constantly as the mixture cooks.⁹ This is where the magic happens!
   • Light Roux (Blond): Cook for 2-3 minutes, just until the raw flour taste is gone. This is used for white sauces like béchamel.
   • Medium Roux (Brown): Cook for 5-10 minutes, until the roux starts to turn a light golden brown color and develops a nutty aroma. This is used for velouté sauces and some gravies.
   • Dark Roux (Dark Brown/Chocolate): Cook for 15-20 minutes or longer, until the roux reaches a deep brown or even chocolate color. This has a rich, intense flavor and is used in dishes like gumbo. Be careful not to burn it!

Tips for Success

• Low and slow: Cook your roux over medium to medium-low heat to prevent burning.
• Constant whisking: This is crucial to prevent lumps and ensure even cooking.
• Patience: Developing the color and flavor of a roux takes time, especially for darker roux.
• Use a heavy-bottomed pan: This helps distribute heat evenly and prevents scorching.

Important Note: If you're making a vegan roux, be aware that butter contributes to the flavor development. Using oil will result in a different, but still usable, roux.

With these tips, you can confidently create delicious gluten-free roux for all your culinary needs!