How to Make a Roux Without Flour
Roux is a fundamental ingredient in many classic French and Southern dishes, such as béchamel sauce, gumbos, and gravies. Traditionally, roux is made by combining equal parts of flour and fat, such as butter or oil, and cooking them together until they reach the desired color. However, if you’re looking to avoid flour or have run out of it, there are alternative methods to create a roux that will still deliver the same rich, creamy texture. In this article, we’ll explore how to make a roux without flour and provide you with some delicious recipes to enjoy.
Using Cornstarch as a Flour Substitute
One of the most common substitutes for flour in a roux is cornstarch. It’s a fine, gluten-free powder that can mimic the thickening properties of flour. To make a roux without flour using cornstarch, follow these steps:
1. Melt 2 tablespoons of butter or oil in a saucepan over medium heat.
2. Add 2 tablespoons of cornstarch to the melted fat, whisking constantly to ensure there are no lumps.
3. Cook the mixture for about 1-2 minutes, stirring frequently, until it reaches the desired color (light, medium, or dark).
4. Gradually whisk in the liquid component of your sauce, such as milk or stock, and continue to cook until the sauce thickens.
This cornstarch roux can be used in the same way as a traditional flour-based roux and will yield a delicious, gluten-free sauce.
Using Arrowroot Powder as a Flour Substitute
Another gluten-free alternative to flour in a roux is arrowroot powder. Similar to cornstarch, arrowroot powder is a fine, gluten-free powder that can thicken sauces. Here’s how to make a roux without flour using arrowroot powder:
1. Melt 2 tablespoons of butter or oil in a saucepan over medium heat.
2. Add 2 tablespoons of arrowroot powder to the melted fat, whisking constantly to ensure there are no lumps.
3. Cook the mixture for about 1-2 minutes, stirring frequently, until it reaches the desired color.
4. Gradually whisk in the liquid component of your sauce, such as milk or stock, and continue to cook until the sauce thickens.
This arrowroot powder roux can be used in the same way as a traditional flour-based roux and will yield a delicious, gluten-free sauce.
Using Potatoes as a Flour Substitute
For a flourless roux that’s also vegan, consider using potatoes as a thickener. Here’s how to make a roux without flour using potatoes:
1. Boil 2 medium potatoes until they are tender, then peel and mash them.
2. Melt 2 tablespoons of butter or oil in a saucepan over medium heat.
3. Add the mashed potatoes to the melted fat, whisking constantly to ensure there are no lumps.
4. Cook the mixture for about 1-2 minutes, stirring frequently, until it reaches the desired color.
5. Gradually whisk in the liquid component of your sauce, such as milk or stock, and continue to cook until the sauce thickens.
This potato roux will add a slightly sweet and creamy texture to your sauce, making it an excellent choice for vegan and gluten-free diets.
Conclusion
While flour is the traditional base for making roux, there are several alternatives that can be used to achieve the same rich, creamy texture. Whether you’re looking for a gluten-free, vegan, or simply a flour substitute, these methods will help you create delicious sauces and gravies without the need for flour. Experiment with these alternatives and enjoy the versatility of a roux without flour in your cooking adventures.
