Gluten Free Roux Sauce. It will keep for up to two weeks. 1 tablespoon greek yogurt or heavy cream;
I had no idea there was a thing called “roux”. Can you use gluten free flour as a thickener? I usually just use a straight rice flour roux, which is roughly 60% flour and 40% oil or melted butter, or a good judge of consistancy is wet sand at low tide.
To roux, is to thicken a sauce with butter and flour.
4 to 5 ounces cheddar cheese, shredded (fresh, not preshredded) salt and freshly ground pepper, to taste. 4 to 5 ounces cheddar cheese, shredded (fresh, not preshredded) salt and freshly ground pepper, to taste. Then cook on medium heat stirring frequently for about 5 minutes. In a food processor add:
