Thick , Rich Gluten-Free, Dairy-Free Roux/White Sau

Name: Thick , Rich Gluten-Free, Dairy-Free Roux/White Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons non-hydrogenated margarine; 1 -2 tablespoon olive oil; 2 tablespoons extra-fine rice flour (see note); 2 tablespoons garbanzo flour (chickpea, gram); 1 teaspoon potato starch; 1 ¼ cups gluten-free chicken stock; 1 ¼ cups rice milk; 1 teaspoon Worcestershire sauce; ½ teaspoon dried basil (optional); ½ teaspoon dried oregano (optional); ¼ teaspoon garlic powder (optional); ¼ teaspoon onion powder (optional); ¼ teaspoon dried dill (optional)

Servings: persons

2 tablespoons non-hydrogenated margarine
1 -2 tablespoon olive oil
2 tablespoons extra-fine rice flour (see note)
2 tablespoons garbanzo flour (chickpea, gram)
1 teaspoon potato starch
1 ¼ cups gluten-free chicken stock
1 ¼ cups rice milk
1 teaspoon Worcestershire sauce
½ teaspoon dried basil (optional)
½ teaspoon dried oregano (optional)
¼ teaspoon garlic powder (optional)
¼ teaspoon onion powder (optional)
¼ teaspoon dried dill (optional)

1
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.
2
In a small bowl, mix flours and potato starch with a fork until mixed together.
3
In a heavy-bottomed saucepan, melt margarine with oil over medium heat.
4
Whisk flour mixture into oil/butter mixture until it forms a paste.
5
Whisk in chicken stock and rice milk.
6
Add spices and Worcestershire.
7
Bring to a boil, stirring occasionally, until thick.
8
If too thick, add more rice milk.
9
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.
10
Repeat if necessary.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons non-hydrogenated margarine, 1 -2 tablespoon olive oil, 2 tablespoons extra-fine rice flour (see note), 2 tablespoons garbanzo flour (chickpea, gram), and more.

Yes, Thick , Rich Gluten-Free, Dairy-Free Roux/White Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thick , Rich Gluten-Free, Dairy-Free Roux/White Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions