Basic Gluten-Free Flour Roux /Gravy

Yield: About 2 1/2 cups gravy

A flour roux is really one of the simplest ways to thicken everything from soups and sauces to cheese sauce and gravy. But have you ever tried to make a gluten-free flour roux with a gluten-free flour blend that contains xanthan gum or guar gum? Not a good scene. Master this recipe for a basic gluten-free flour roux, and you can even follow a conventional recipe the rest of the way. Think of this recipe as a ratio of fat (in the form of butter, here) to a flour blend to a liquid, and modify it to your needs and tastes.

INGREDIENTS

4 tablespoons (56 g) unsalted butter

6 tablespoons (54 g) basic xanthan gumfree flour blend (36 g superfine white rice flour + 12 grams

potato starch + 6 grams tapioca starch/flour)

Aromatics (like fresh sage leaves, fresh rosemary, fresh thyme and/or fresh parsley) to taste (optional)

5 cups (40 fluid ounces) liquid (all low sodium chicken stock, half low sodium chicken stock + roasted

turkey pan drippings, drained of the fat, or even 12 fluid ounces evaporated milk + 28 ounces milk for a cream base )

Salt and pepper to taste

DIRECTIONS

1. Place the butter in a large, heavy bottom skillet, and melt over medium heat. Add the xanthan gum free flour blend, and mix to combine. Cook over medium heat, stirring frequently, until the mixture is golden brown and nutty smelling (about 3 minutes, and it will go from very blond to golden brown and fragrant quite suddenly, so pay close attention).

2. Add the aromatics, if using, and then 2 cups (16 fluid ounces) of the liquid. Whisk to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until thickened (about 5 minutes, less if you are using pan drippings which have quite a lot of collagen). Remove the solid aromatics (if you used any), add the remaining liquid, and stir in the salt and pepper to taste.

Continue to cook over medium heat, stirring frequently, until thickened to your desired consistency

#glutenfree #gravy #roux