What is the best gluten free flour for a roux?

The best gluten-free flour for a roux in gluten free gumbo is sweet rice flour. It browns evenly, thickens smoothly, and closely mimics traditional wheat flour. Oat flour is another good option—just ensure it’s certified gluten-free.

Can you use gluten free flour to make a roux for gumbo?

Absolutely. Gluten free flour can make an excellent roux for gumbo. Sweet rice, oat, or sorghum flours work best. The key is constant stirring and a proper balance of fat to flour to achieve the desired thickness and flavor.

Does gumbo have gluten in it?

Traditional gumbo typically contains gluten in the form of wheat flour used in the roux, and sometimes in processed meats or seasonings. However, when prepared with gluten-free alternatives, gumbo can be completely gluten-free and just as delicious.

What Creole seasoning is gluten-free?

Brands like Tony Chachere’s (No MSG version), Zatarain’s, Frontier Co-op, and McCormick offer gluten-free Creole seasoning. You can also make your own at home using paprika, garlic powder, oregano, cayenne, and salt to ensure it's 100% safe for a gluten free gumbo.

Gluten Free Gumbo: The Best 5 Southern Recipe

Description

This hearty and flavorful Gluten-Free Gumbo captures the soul of Southern cooking—without the wheat. Loaded with smoky sausage, tender chicken, and the holy trinity of Cajun cuisine (onion, bell pepper, and celery), this one-pot dish features a velvety, gluten-free roux made from sweet rice flour. Whether you’re following a gluten-free diet or just craving a deeply satisfying meal, this gumbo delivers bold flavor, authentic texture, and cozy comfort in every spoonful.

Ingredients

Scale

½ cup sweet rice flour (for roux)

½ cup butter or oil

1 medium onion, diced

1 bell pepper, chopped

2 celery stalks, sliced

3 cloves garlic, minced

1 tsp smoked paprika

1 tsp thyme

1 tsp oregano

1 bay leaf

1 lb andouille sausage, sliced (or gluten-free sausage)

1 lb chicken thighs, cooked and shredded

4 cups chicken broth

1 tbsp gluten-free Worcestershire sauce

Salt & pepper to taste

Cooked white rice (for serving)

Chopped green onions (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Make the Roux: In a heavy pot, combine sweet rice flour and butter over medium heat. Stir constantly until dark brown (peanut butter to chocolate color).

Add Veggies: Stir in onion, bell pepper, and celery. Cook until soft, about 5–7 minutes.

Season & Simmer: Add garlic, spices, sausage, and chicken. Pour in broth and Worcestershire. Bring to a boil, then reduce heat and simmer for 45 minutes.

Serve: Spoon gumbo over rice, garnish with green onions.

Notes

For extra depth, toast the flour slightly before adding the fat.

Make it seafood-style by swapping in shrimp and crab near the end of cooking.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: Southern / Cajun

Nutrition

Serving Size: 1 ½ cups
Calories: 410 kcal
Sugar: 4 g
Sodium: 890 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 75 mg