Making Roux when Flour is Missing
I like making sauces from scratch, starting with a roux. Today, I discovered there's no flour in the kitchen. A quick trip to the store is not possible.
What could I use instead?
(Note that my question is similar to but not the same as Flour alternatives for roux. I have no reason to avoid wheat flour; I just don't have any around.)
Best Answer
Technically, you can make roux with any starch and any fat, per Harold McGee.
So use cornstarch or arrowroot or whatever you have. Just avoid something with strong flavor like cornmeal.
Of course, the flavor and thickening properties will be those of the starch you use... And you probably don't want to make a brown roux with anything but flour because of the flavor difference.
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How do you make a roux thicker without flour?
Cornstarch. Cornstarch is likely the most common way to thicken sauces without flour. It's readily available at grocery stores, easy to use, and you only need about half the amount you would if you were using regular flour.Can You make a roux without wheat flour?
Unlike other gluten-free recipes, you don't need to substitute the wheat flour used in roux with several gluten-free flours. Sweet rice flour, ground from glutinous rice, makes a velvety gluten-free roux and nicely replaces wheat flour measure for measure. Classically roux uses clarified butter as its fat.How can I thicken without flour?
Cornstarch or arrowroot Cornstarch and arrowroot are gluten-free alternatives to thickening with flour. They'll also keep your sauce clear and cloud-free. You'll need about 1 tablespoon for every cup of liquid in the recipe.How to Make a Roux Like a Pro | Food Network
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Answer 2
Instant corn masa works. The commercial stuff around here is mild enough in flavor that it doesn't overpower, and it thickens as well or better than white flour.
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