Step 1

– If you’re using a roux to thicken a soup, it’s best to add at the beginning as it can take some time for the soup/stew to thicken.

Step 2

lowly whisk the cold or room temperature liquid (i.e milk for the cream sauce) into the hot roux. Then whisk again, slowly, to combine.

Step 3

Heat the oil or butter in a medium-sized saucepan over medium heat.

Step 4

Whisk the cassava flour into the fat and cook over medium-high heat for 10-12 minutes, stirring every 2-3 minutes.

Step 5

but cassava flour creates that nutty dark flavor extra fast since it’s grain free! TIP– You don’t need to wait long for this roux to turn dark. Just 10-15 minutes, max!

Step 6

Melt the butter in a medium-sized saucepan over medium heat.

Step 7

Whisk the flour into the fat and cook over medium heat for 7-8 minutes, stirring every 2-3 minutes.

Step 8

Melt the butter in a medium-sized saucepan over medium heat.

Step 9

Sprinkle ONE teaspoon of xanthan gum while whisking, and then add the other 1/2 teaspoon of xanthan gum, and whisk for 30 seconds. If it doesn’t start to thicken, add 1/2 tsp more. *Sprinkle while blending is key for mixing xanthan gum*

Step 10

Cook over medium heat, darkening to the desired color. It browns quickly, so always remember to whisk! The roux will continue to thicken as it cools, so don’t worry if your roux seems a little thin at first. Also, if you constantly whisk and lightly sprinkle in the xanthan gum it dissolves perfectly. Remember, when finished and cooled, the roux gets much thicker. So less is best.

Step 11

Whisk/Mix 1- 2 tbsp Arrowroot or tapioca starch and equal water

Step 12

Add to then of cooking (soups, chowder, etc) .