Making A Gf Roux For Alfredo Sauce, Etc.

[catfish]

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!

[kejohe]

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]

Ohhh, I am going to use this!

[kvogt]

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]

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]

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.