This image courtesy of Joseph DeLeo
Gluten-free roux works just as effectively to thicken flour-based sauces, and occasionally gravies, as regular flour-based roux. Have some in the refrigerator; it will keep for up to two weeks. Make it in small or large quantities for future use.
Total Timeunder 15 minutes
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
- 1 stick (4oz) butter
- 5 tablepoons (2oz) cornstarch
- ½ cup (2oz) rice flour
Melt the butter in a saucepan and add the cornstarch and rice flour. Combine the mixture with a wooden spoon and cook for 2 minutes on a low heat, stirring occasionally.
2005 Darina Allen Kearney and Rosemary Kearney
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