How to make a Gluten Free Roux
To make our Roux gluten free, we’ve adopted some of the same techniques from a regular roux with a little tweaking.
Flour: To substitute, we use a gluten free 1:1 flour blend instead of flour. Your blend should be composed of a combination of rice and starches, not beans. Some gluten free All Purpose Blends are made with garbanzo beans which doesn’t work well for the roux and gives the sauce a weird flavor and texture. We’ve used a blend of half white rice and half tapioca with great results.
Ratio: A traditional roux uses half flour, half butter. Gluten Free Flours blends are starch based and as a result once they hit the heat of the melted butter, they tend to thicken faster than regular flour. As such instead of using equal amounts I sometimes use a little less flour to butter. But you can use equal amounts with the same results.