Making a gluten-free roux is a straightforward process that ensures you can enjoy dishes like gumbo and gravy without compromising on flavour. Begin by selecting a gluten-free flour; almond flour or a gluten-free all-purpose blend works wonderfully.

In a heavy-bottomed saucepan, melt equal parts butter or oil over a medium heat. Once the fat is sizzling, gradually whisk in your chosen flour, ensuring there are no lumps. The mixture will start to thicken almost immediately. Keep stirring continuously to avoid any burnt bits.

As you cook the roux, you’ll notice it change colour – aim for a rich, golden hue for gravies or a darker brown for gumbo. This can take anywhere from 5 to 15 minutes, depending on the depth of flavour you desire. Once it reaches the right colour, you can slowly add your liquids, whisking vigorously to combine.

Remember, the key to a successful gluten-free roux lies in patience and constant stirring to achieve a smooth, lump-free consistency. Enjoy your culinary creations with this versatile base!