What are the alternatives to a traditional roux?

There are several alternatives to a traditional roux that can be used to thicken sauces, soups, and stews:

1. Cornstarch: Cornstarch is a common thickening agent made from corn. It is gluten-free and can be used as a substitute for roux in many recipes. To use cornstarch as a thickener, mix equal parts cornstarch and cold liquid (such as water, milk, or broth). Then, gradually whisk the cornstarch mixture into the hot liquid, stirring constantly until the sauce thickens.

2. Arrowroot: Arrowroot is another gluten-free starch that can be used as a thickener. It has a slightly sweet flavor and is often used in Asian cooking. To use arrowroot as a thickener, follow the same instructions as for cornstarch.

3. Tapioca: Tapioca is a starch extracted from the cassava root. It is also gluten-free and can be used as a thickening agent. Tapioca pearls need to be cooked before using them as a thickener. To use tapioca as a thickener, soak the pearls in cold water for 30 minutes. Then, drain the pearls and add them to the hot liquid, stirring constantly until the sauce thickens.

4. Xanthan gum: Xanthan gum is a polysaccharide that is often used as a thickener, emulsifier, and stabilizer in food products. It is gluten-free and can be used in small amounts to thicken sauces, soups, and stews. To use xanthan gum as a thickener, dissolve it in cold liquid before adding it to the hot liquid.

5. Guar gum: Guar gum is another polysaccharide that is often used as a thickener in food products. It is gluten-free and can be used in small amounts to thicken sauces, soups, and stews. To use guar gum as a thickener, dissolve it in cold liquid before adding it to the hot liquid.

6. Rice flour: Rice flour can be used as a thickening agent in soups and stews. To use rice flour as a thickener, mix equal parts rice flour and cold liquid. Then, gradually whisk the rice flour mixture into the hot liquid, stirring constantly until the sauce thickens.

7. Oatmeal: Oatmeal can be used as a thickening agent in soups and stews. To use oatmeal as a thickener, blend it into a fine powder and then whisk it into the hot liquid.

8. Mashed potatoes: Mashed potatoes can be used as a thickening agent in soups and stews. To use mashed potatoes as a thickener, simply add them to the hot liquid and stir until the sauce thickens.

9. Pureed vegetables: Pureed vegetables, such as carrots, celery, and onions, can be used as a thickening agent in soups and stews. To use pureed vegetables as a thickener, simply add them to the hot liquid and stir until the sauce thickens.