+
Home Cooking

Gluten Free Roux Substitute?

zackly | Feb 3, 201805:57 AM     6

I need to make a gluten free tomato soup today for a Super Bowl party tomorrow. I generally use béchamel sauce to thicken. Because I want to make it a day ahead the soup will be refrigerated until I reheat it in the morning. My question is what gluten free starch can I replace the wheat flour with that will go from hot to cold back to hot again without issue? I have rice flour, sweet rice flour, potato starch, cornstarch, arrowroot , xanthan gum and I’m sure others. Can any of these be incorporated into a roux or simply added in as a slurry or simply whisked in? Thanks for your help! Go Pats!

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

What Is the Difference Between Chow Mein and Lo Mein?
What's the Difference

What Is the Difference Between Chow Mein and Lo Mein?

by Emily Cappiello | If you’ve ever opened a box of Chinese take-out and it turns out to be not exactly what you ordered...

7 Ways to Use Moringa Powder (and Why You Should)
Recipe Round-Ups

7 Ways to Use Moringa Powder (and Why You Should)

by David Watsky | Moringa oleifera, the “it girl” of the adaptogen and holistic wellness world is truly having its moment...

What Makes a Wine 'Dry?'
Explainers

What Makes a Wine 'Dry?'

by Pamela Vachon | If you are any self-proclaimed lover of wine, it is likely that you have used the term “dry” to describe...

16 Sweet and Savory Recipes for a Baller March Madness Party
Entertaining

16 Sweet and Savory Recipes for a Baller March Madness Party

by Sarah Spigelman Richter, Amy Sowder, and Jen Wheeler | Time to get crazy, people—March Madness is here! Scream at your players, cry at the lost chances...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

See what's new!

View latest discussions ›