keto sauces

<p>How to make gluten free roux and thickening agents for sauces and soups. Paleo and keto options</p>

How to Make Gluten Free Roux for Keto Sauces + Soups

Avocado Oil butter

Bob’s Redmill Cassava Flour

butter

Bob’s Redmill 1:1 gluten free flour

tbsp Arrowroot

For soups

&#8211; If you&#8217;re using a roux to thicken a soup, it&#8217;s best to add at the beginning as it can take some time for the soup/stew to thicken.

For soups - S

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.

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

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

NOTE - Dark roux made with regular flour usually takes up to 45 minutes,

but cassava flour creates that nutty dark flavor extra fast since it&#8217;s grain free! TIP&#8211; You don&#8217;t need to wait long for this roux to turn dark. Just 10-15 minutes, max!

Grain Free/Paleo Dark Roux

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

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

Light brown Gluten free Roux

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&#8217;t start to thicken, add 1/2 tsp more. *Sprinkle while blending is key for mixing xanthan gum*

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&#8217;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.

Low Carb Roux and thickener for keto sauces (updated 8/20)

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

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

Grain Free (corn free) slurry - to thicken at end of cooking. No cook thickening agent

Definitely a great “need to know for cooking basics” recipe!

What a great one-stop-shop for all your roux needs! I used to really struggle with making roux of any kind - I always felt like it came out gritty. Over time I definitely got better at it and am excited for these healthier versions!

This is such a good idea! I know so many people who will benefit from this!

Ahh it would be so hard to not be able to eat normal flour... thank goodness the Celiacs out there have you to rely on. Roux is so integral to so many recipes!

I thought my gumbo days were behind me, now that I'm eating GF vegan. What a wonderful find! There's a wealth of cooking knowledge behind these recipes. Thanks for sharing them!

These light brown gluten free roux is so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx, Lindsay for sharing!

Legit speechless, that light brown gluten-free roux recipe looks unreal! Definitely, I will make it on the weekend for my family. Thanks, Lindsay

A follow up to my comment above:  the Keto Roux worked perfectly!  I melted 3 tablespoons butter and whisked in 1 teaspoon of xanthum gum.  It made a nice slurry that easily drained into my stock pot of soup.  I added it around the midway point.  It has been advised to do it early on but based on the steps of making this particular soup, I just didn't feel comfortable doing it then.  It thickened up beautifully!  I am so glad I came across this idea as I struggled using Xanthum gum in the past.  I was always adding it without dissolving it first.  Duh!  That doesn't usually work with flour either!  I've also heard that once xanthum gum is introduced to a recipe, the temperature should continue to cook at a moderate, not high heat.  Not sure if that's true, but I was careful to do that and my soup turned out great.  Thank you for the ideas!

Hello Lindsay! Thank you so much for sharing the secrets to making gluten free rouxs, gravies and sauces. I'm new to the keto diet and love making homemade soups, but didn't know how to make them eco-friendly. I especially love making gumbo, it's dear to my heart! I will definitely apply your guidance. Thank you again!

I want use coconut flour slurry. What do you think about my idea?

Amazing recipe!  Thank you for sharing! YUMYUMYUMYUM

Good evening, Making the slurry tonight for tomorrow nights dinner. Advice about the reheat….

So so ideal to me Lindsay. It works to me!

Love it love it! Just made a shrimp stir fry and needed a sauce/ gravy To put together with rice. I am in heaven right about now! Came out better than I expected. Thank heaven. There is a God!

This is awesome and so helpful when trying to avoid flour.

Thanks for your very informative article! I'm trying to improve my GF chops, and this fills a lot of holes.  Just wondering though, can't you use the light brown roux with milk to make a bechamel if you're not avoiding dairy?

Well that was super easy! I have been nervous to try both of those flours (I have my comfort zones!), but this makes it very easy - thank you! {I LOVE LOVE the new look on your site by the way! It is beautiful!}

Making your own buffalo wing sauce is easy and simple!  You only need a few ingredients and about 5 minutes!

Homemade Buffalo Wing Sauce

hot sauce (I use Frank's Red Hot Sauce)

unsalted grass-fed butter

Worcestershire sauce

cayenne pepper

salt

Add the butter to a saucepan and melt over medium heat.

Once melted, add the remaining sauce ingredients and whisk. Simmer for 1 minute, then remove from heat and allow to cool slightly.

Serve with chicken wings, chicken tenders or use in my Buffalo Chicken Dip! Store in the fridge in an airtight jar.

https://embed.mediavine.com/videos/crunxxtpgobhetgnduly

Making your own buffalo wing sauce is easy and simple!  You only need a few ingredients and about 5 minutes, and you will have fresh sauce to use on your chicken wings, chicken tenders or even use it in my Buffalo Chicken Dip recipe!

Homemade Buffalo Wing Sauce - Keto and Low Carb

Keto Pizza Sauce is very simple to make and it requires so little effort to make it so delicious. It’s made from only a few ingredients and it is a “no cook” sauce, but at the same time tastes like you cooked it for hours.

Keto Pizza Sauce

oz Crushed Tomatoes

½ tsp Garlic Powder

½ tsp Black Pepper

Oregano

Salt

Tbsp Tomato Paste

Red Pepper (optional)

The first thing to do is to get a bowl to mix your ingredients in.

Open your can of crushed tomatoes and pour them into your bowl.

Now open up your can of tomato paste and add, blend thoroughly.

The last step is to add your spices, oregano, salt and pepper, in no special order to add them. Stir well.

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Top 4 keto sauces recipes from across the web

The most viewed keto sauces recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed keto sauces recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine