Gluten-Free Roux

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A simple, foolproof gluten-free roux that forms the base for gravies, sauces, soups, and casseroles. My 1.5:1 butter-to-flour ratio creates a silky, lump-free texture that thickens beautifully without turning gummy.

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Prep Time 2

Cook Time 7

Total Time 9

Servings 1 serving

Metric - US Customary

Ingredients

▢ 4 tablespoons (56 g) unsalted butter
▢ 4 tablespoons (35 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour

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Instructions

Melt the butter: In a small or medium saucepan, melt the butter over low heat, stirring occasionally to prevent browning.
Whisk in the flour: Gradually whisk in the gluten-free flour blend until fully combined and smooth — no lumps should remain.
Cook the roux: Continue whisking over low heat for 2–3 minutes. The mixture will become glossy and start to smell lightly nutty.
Choose your color: For a blond roux, cook for 2 to 3 minutes until light golden. This is best for creamy sauces, mac and cheese, and broccoli cheddar soup. For a brown roux, cook for 5 to 7 minutes until rich golden-brown. This is best for gravies and stews.
Use immediately: Slowly whisk in milk, cream, or broth to create your sauce, or cool and store for later use.

Notes

Yield: about ¾ cup roux (enough to thicken 2–3 cups of liquid)
Gluten-Free Flour: I tested this recipe with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) since I always have that on hand.
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before using, whisking to smooth out any separation.

Nutrition