Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Making A Gf Roux For Alfredo Sauce, Etc.


catfish

Recommended Posts

catfish Apprentice

So many good things require a roux, such as creamy soups, sauces and the like. I was worried about whether I'd be able to do this without wheat flour. But my first experiment turned out really good- smoother than regular roux in fact!

I simply mixed 2 parts millet flour with 1 part potato starch, then use this like normal flour to make roux as in these directions;

use one part butter (usually about 2 tablespoons) to one part flour substitute described above. Put the butter into a pan and heat on medium/low heat until melted and bubbling. Add flour and stir together briskly with a wire wisk until a paste forms. Add a cup of milk (I use lactose free milk since I'm LI, you could also use rice milk or soy milk if this is a problem for you) and continue wisking briskly to avoid lumps. Once the paste is mixed into the first cup of milk it will begin to thicken as the milk heats. At this point you may add 1/2 cup of cream if you want a creamier sauce, good for alfredo sauce for instance, or skip the cream step and continue adding milk 1/2 cup at a time, wisking all the while, allowing it to heat and thicken between each additional half cup of milk. Eventually it will reach the desired thickness. Add about 1/2 tsp of salt (I use sea salt) and a few dashes of white pepper, and you have a good start for many sauces and soups. For alfredo just melt in 1/2 cup of fresh grated parmesan cheese (asiago works well too). For a macaroni-and-cheese sauce melt in a cup of cheddar or mix with your favorite cheese. For soup you can thin with more milk or water, add potatoes and vegetables, or mushrooms, or grilled chopped chicken, or sauteed onions, or whatever!

I'm sorry if someone else already posted something like this but this was my first gluten-free experiment that really turned out well!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Food for Life
Food for Life



Celiac.com Sponsor (A8-M):
Little Northern Bakehouse


kejohe Apprentice

Roux is essential to sauces, gravies and soups, and so easy to make. I posted a demi glace recipe on the old board using a rice flour roux and the last gluten-free class I taught, I showed them how to make the roux as well.

I usually just use a straight rice flour roux, which is roughly 60% flour and 40% oil or melted butter, or a good judge of consistancy is "wet sand at low tide."

MySuicidalTurtle Enthusiast

Ohhh, I am going to use this!

kvogt Rookie

For my roux for cajun cooking, like ettouffee, I use soybean flour with butter and some olive oil. Smells like cooking peanut butter, but it gives you th desired flavor. You need to simmer a little longer or it can be gritty.

For german potato salad dressing, I make my roux using simple white rice flour.

At little tapioca makes a roux sticky.

pjohn0457 Newbie

I use Bob's red Mill All purpose gluten-free baking flour to make all my gravies and sauces it works exactly the same as regular flour, my family can't even tell the difference.

AmyandSabastian Explorer

Hi I am from South Louisiana and everything we cook has roux in it. I am looking for a recipe for gluten-free roux. I have rice, soy and potato flour. I havent tried anything yet. I am looking for a microwave one if possible. Any ideas would be apprieated! Thank you in advance.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      129,536
    • Most Online (within 30 mins)
      7,748

    EKM
    Newest Member
    EKM
    Joined

  • Celiac.com Sponsor (A20):
    Smith & Truslow


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    Authentic Foods



  • Upcoming Events

  • Posts

    • Morgan Tiernan
      Hi all! Ive been away for a while navigating this new illness and also studying at university. But im back with so more updates and info, thank you all for your help and support.    Update: I suffered with an infection of my dermatitis herpetiformis a month or so ago. This resulted in a trip to a&e with an extremely swollen face, and a 2 week dose of doxycycline. Of course the infection went down but my dermatitis herpetiformis still remains to pop up every now and again. However, I’m coming up to almost a year being gluten free and I can honestly say the outbreaks are less often and more mild. But I’ve been eating extremely strict on a gluten-free diet (not much eating out and very cross...
    • Morgan Tiernan
      Hi there! This is something I’ve often wondered too! I’m still going through the process of getting an official dermatitis herpetiformis diagnosis, however I’ve been battling for 3 years and the dermatologists are pretty certain it’s dermatitis herpetiformis/celiac disease with it’s classic appearance and symptoms (it’s nasty stuff!) About 2 years ago before dermatitis herpetiformis was on the cards, I suffered with a terrible episode of seb dermatitis, it was absolutely everywhere and was probs left undiagnosed for months before I could get in with a dermatologist! I used ketaconazole and it seemed to do the trick. However, knowing what we do now, the dermatitis herpetiformis was...
    • leahsch
      I have had very mild rosacea on my cheeks for years. I also am celiac abd have recently been diagnosed with rosacea in one eye. I have been prescribed eye drops during the day and a gel at night. 
    • JD-New to Celiac
      Although diagnosed with celiac and dermatitis herpetiformis, I was curious about the celiac genetics and had that testing done on my own. Unfortunately, the lab does not explain the results and any doctor I have asked said I would need to see someone specializing in genetics. I was hoping someone out there might help me understand. Here is what came back and although I understand the HLA DQ2 and HLA DQ8, I wasn't sure what the variants mean and why they repeat twice. Someone said it was a double marker meaning both of my parents gave me copies. I also read having this combination makes my celiac potentially much worse. HLA DQ2 - Positive | HLA DQ8 - Negative HLA...
    • JD-New to Celiac
      Understanding that normal is <15, I started off with 250+, then using the same lab it took two years to get to 11, the last test was 3. So, it jumped back up for some reason which is why I suspected gluten in my diet somewhere. I do not do dairy, eggs, oats, or soy. I am vegan and gluten free, and take numerous supplements with the help of this forum.
×
×
  • Create New...