Tag: How to Make a Roux

How to Make Gluten-free Roux

By Priscilla Chamessian

4 Comments

Roux (pronounced “roo”) is a thickening agent that chefs add to sauces, soups, and stews to give them a more pleasing texture. It is a staple of French cooking, though in the U.S. we typically associate it more with Cajun or Creole staples like gumbo.

Roux is made by cooking one part fat and one part flour together to form something resembling smooth gravy. White flour is a no-go when eating Primally, but never fear, you aren’t doomed to a lifetime of thin, runny étouffée, moussaka, and scalloped potatoes!

Today, I’ll show you how to make a traditional roux and how to swap in Primal-friendly ingredients for a gluten-free option.