THICK , RICH GLUTEN-FREE, DAIRY-FREE ROUX/WHITE SAUCE
I'm staying away from wheat, but wanted a nice white sauce. All the others I have seen were thin or too sweet. This one is rich, creamy, and has a great flavor. Replaces white sauce in casseroles and tetrazzinis. Can be used as a base for cream of mushroom soup, too. Add spices you want to create the flavor you need. All spices listed are optional--I use this as the sauce for my chicken and rice bake.
Provided by BigFatMomma
Categories Sauces
Time 15m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Note: The rice flour you usually find is rather gritty (Arrowhead Mills, etc), so it is best to get your rice flour at an Asian market, where you can find powdered rice flour--it has the same feel as cornstarch.
- In a small bowl, mix flours and potato starch with a fork until mixed together.
- In a heavy-bottomed saucepan, melt margarine with oil over medium heat.
- Whisk flour mixture into oil/butter mixture until it forms a paste.
- Whisk in chicken stock and rice milk.
- Add spices and Worcestershire.
- Bring to a boil, stirring occasionally, until thick.
- If too thick, add more rice milk.
- If too thin, mix 1 tsp of (the garbanzo flour thickens better, but has a stronger taste) more flour with 1 T of cold water, and then stir into the sauce.
- Repeat if necessary.
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Talalmohamed Shamuty
[email protected]I'm giving this recipe one star because it's the lowest rating I can give. Do not make this roux.
Nalliah Ravichandran
[email protected]This roux is the worst roux I've ever made. It's thin, watery, and tasteless.
spaghetti man
[email protected]I would not recommend this recipe. It's a waste of time and ingredients.
Mavuyane Gxebs
[email protected]This recipe was a complete disaster. My roux never thickened, no matter how long I cooked it.
Ahmed Akram
[email protected]I'm not sure what I did wrong, but my roux turned out lumpy. I had to strain it before I could use it.
starseo 149
[email protected]This roux was a bit too thick for my taste. I had to add some milk to thin it out.
Tanvir Anjum
[email protected]I found this recipe to be a bit bland. I added some garlic and herbs to give it more flavor.
Lydia Beaumonts
[email protected]This roux was a bit thinner than I expected, but it still worked well in my creamy tomato sauce.
Nickey Noone
[email protected]I love that this recipe is gluten-free and dairy-free. It's so hard to find good recipes that are both.
Double Kumar
[email protected]This roux was so easy to make and it turned out perfect. I used it to make a creamy spinach dip and it was a huge hit at my party.
Tanjir ahamed mithun
[email protected]I've been looking for a good gluten-free roux recipe for ages. This one is definitely a keeper.
M Arshad Arshad
[email protected]I'm not gluten-free or dairy-free, but I tried this recipe out of curiosity. I was really impressed with how creamy and flavorful it was.
Murray Dennis
[email protected]This recipe was easy to follow and the roux turned out great. I used it to make a creamy vegetable soup and it was delicious.
MST. ZAHANaRA KHATUN
[email protected]I made this roux last night and it was perfect. I used it to make a creamy chicken casserole and it was a hit with my family.
Zia Rajpoot
[email protected]I've tried a lot of gluten-free roux recipes, and this one is by far the best. It's so creamy and flavorful.
Phanindra Khanal
[email protected]This is my new go-to roux recipe. It's so easy to make and it always turns out perfect. I love that it's gluten-free and dairy-free too.
Mariah Greenhoward
[email protected]I was skeptical at first, but this recipe really did turn out thick and rich. I used it to make a creamy mushroom sauce, and it was delicious.
Mbalenhle Lekhuleni
[email protected]This recipe was a lifesaver! I'm gluten-free and dairy-free, and it's been so hard to find a good roux recipe. This one was perfect - it was thick and rich, and it didn't have any of the weird aftertaste that some gluten-free roux recipes have.