Your search for the perfect gluten free roux is officially over, y'all. The Trinity Roux™, grain free, Paleo, and gluten free roux, gives you all the authentic south Louisiana flavor you need to flavor and thicken any Cajun or Creole dish that you create. Chopped veggies are simmered down in a pan. Then, a pair of quick touches are added to ensure the final perfect color and consistency of the roux are achieved. Finally, a slurry pulls it all together, making a base for all of the unforgettably delicous gumbos and stews that you can cook up like a champ in your kitchen. Yep and yay...
It All Came Crashing Down on Me One Day, Y'all...
In September of 2010 I found out that I was gluten intolerant during an elimination diet. I wasn't shocked, as I had every symptom of gluten intolerance. For all of my memorable life, it would manifest itself in many ways. I would eat chicken salad with a spoon off of the bread my mom put it on when I was a kid. Then, I would throw the bread away when my mom wasn't looking. I would also peel the 'fried' part off of chicken and seafood before only eating the inside.
Later in life, I would become despondent after a gluten meal. And then develop severe brain fog that would plague me for over a decade. It was torture, y'all! But, about three weeks after going gluten free, everything started to turn around for me.
So, once I stopped eating gluten, I never looked back. One because I didn't want to, and two because I couldn't. Every time I got 'glutened' I got so violently sick that I came to consider gluten as just another one of the devil's minions. And to tell you the truth, I still do.
I still get crazy sick every time I accidentally eat gluten, and it's been more than 12 years now. So, it's not a fad to me. And, no it's NOT in my head. It's just a fact that I can't digest it. So, instead of being bitter, I embrace my gluten free lifestyle. And, I also celebrate it.
But This Cajun's Daughter Still Had to Have Her Gumbo...
But, back in 2010, the only thing that bothered me about the gluten free lifestyle was not being able to eat a traditional oil and flour roux. My mom is a Cajun mom, from Bayou Blue, Louisiana, and she raised my brothers and me on traditional Cajun/Creole food. It was an everyday way of life for us, a way of life that I know, love, and never, ever want to let go of. Nope.
My mom is the best cook that I know. She has an intuition in the kitchen so fascinating and desirable that it made me want to grow up and be just like her. And, she was such a rock star in the kitchen during my early years that I couldn't wait to get home from school just to see what she was cooking.
In fact, by the time my big toe hit the threshold of the house I grew up in, I knew that if I smelled roux that we were having gumbo or a stew that night. Yep. And I couldn't wait to eat a big ole bowl or plate of it. And neither could my friends who were lucky enough to get invited over for dinner!!
Because This Culture is ALL That I Know and Love...
And, my dad and my uncle had a camp in Buras, Louisiana when I was a kid. We spent most weekends there. And, my dad took us fishing and trawling for our shrimp, crabs, and fish that would be our meals for the day. Those were some of the best days of my life. And I'll cherish those memories forever.
Yep, I am a south Louisiana girl through and through. I love, love, love Louisiana, y'all. My home is here. My heart is here. My LIFE is here. And my love for our food and for our way of life is as deep as the swamp. And, as plentiful as the bayous in this amazingly beautiful state we call home. Yep again!!
So, when I found out that I couldn't eat an oil and flour roux anymore, I thought that it was going to be the literal death of me. Over time, I tried all of the Paleo and gluten free alternative flours in rouxs. But, none of them were 'home' to me. They just never had the right taste or texture. So, I threw them all out. Then, I spent years developing this Trinity Roux™ gluten free roux that I'm about to share with you.
Introducing the Trinity Roux™: A Grain Free, Paleo, and Gluten Free Roux
I created this gluten free roux because the call in my heart to preserve the south Louisiana Cajun food culture that I know and love was too strong for me to ignore. Yep. I developed the Trinity Roux™ in fits of obsessed cooking that I almost had no control over. I just kept reaching, reaching, reaching for the roux smell and the roux taste that I grew up on. And, I didn't stop trying until I fully developed this original roux in my own kitchen...
My Trinity Roux™ is a little unorthodox, but it works. I know that some people are going to hate on it because it's different. So, I say 'haters gonna hate,' and I share this grain free, Paleo, and gluten free roux with you anyway. Because it works. Because it thickens, and because it flavors. And that's what a roux is supposed to do, right? And this gluten free roux injects whatever you make it with the distinctive south Louisiana profile that lets you know you're eating something that was prepared from the bottom of someone's heart. My heart, actually...
This Trinity Roux™ is literally the reason I started to develop recipes. I didn't know it then, but it's also the reason that God led me to start this blog. And I love it, even though I never thought in a million years that I would become a food blogger. But life is crazy fun and exciting that way, right?
How to Make the Trinity Roux™: Grain, Paleo & Gluten Free Roux
To begin, chop the Cajun trinity veggies. Then, gather the remaining ingredients.
Now, place the Cajun trinity of onions, bell pepper, and celery into a cast iron skillet or Dutch oven. And top it with a few pats of butter. (If you are strict non-dairy Paleo, you can use whatever Paleo-friendly cooking oil you wish, including duck fat, lard, beef tallow, olive oil, etc.)
And, start cooking the trinity down over a medium/medium-high fire. Let the bottom brown first, then, use a wooden cooking spoon to stir the butter into the trinity after a couple of minutes. You want to stir the trinity about every 5 to 7 minutes during the process. This gives it time to caramelize, which is totally what you are going for. The pic below shows the halfway point of the Trinity Roux™, about 12 to 14 minutes into the process:
The trinity vegetable mixture caramelizes approximately 24 to 28 minutes into the process. Right before this point, it's best to make the tapioca starch slurry, or arrowroot starch slurry for a grain free roux. You can also use cornstarch if you are just gluten free. You'll also want to grab the salt, and the other ⅓ cup of water or chicken, vegetable, or beef stock.
You'll want to do this because once the trinity vegetables caramelize, you have to move pretty fast to get it all done correctly. When the trinity looks like the picture below, it's time to start moving like a ninja:
Now, sprinkle the browned trinity veggies with salt. The salt draws out the last remaining bits of moisture in the veggies. This softens them. And, also allows them to release even more of their delectable flavor into the Trinity Roux™.
Next, add ⅓ cup of water or stock to the veggies. I used water so you could see the true color of the roux. Let the mixture steam for about 15 to 30 seconds to pick up all those yummy bits off of the bottom of the Dutch oven. This is going to help give the Trinity Roux™ its beautiful color.
Now, whisk the tapioca, arrowroot, or corn starch slurry into the trinity mixture, and add 1 cup of water or chicken, vegetable, or beef broth, depending upon what you are cooking. Keep the medium high temperature going, and keep whisking for about 2 minutes. This is going to fully incorporate the slurry into the vegetables and pull the Trinity Roux™ gluten free roux together. It also ensures that you don't have any lumps in your gumbo, stew, or other roux-based dish that you're making.
You might need to use another cup of water or stock to fully incorporate the mixture. And to remove any starchy lumps that you might see. Once the roux is ready, turn the fire down to medium low to continue cooking what you are cooking. Or, remove the roux from heat immediately for later use.
And that's it, y'all!!
Use this Trinity Roux™ in place of a flour and oil roux. I hope you love this gluten free roux, and you know that it's with lots of love that I share it with you.
Truth be told, I couldn't live without this roux. I use it exclusively for my grain and gluten free Cajun and Creole recipes. And, it never, ever fails or disappoints. It's very forgiving, and with a little time and patience you can master it for lifelong use.
Share this Trinity Roux™ in dishes with those that celebrate your unabashed uniqueness. Much food love, and see y'all on the yum side...
Copyright notice: This Trinity Roux™ is a copyrighted entity. You can use the recipe for your own personal use, but any sales of this roux, or duplication of the recipe or photographs is strictly prohibited.
NOTE: This post was originally published on February 9, 2017, and updated and republished on November 30, 2022.
The Trinity Roux™: A Grain Free, Paleo, and Gluten Free Roux
- 1 ½ cups chopped onion
- ¾ cup chopped celery
- ¾ cup chopped green bell pepper
- 3 tablespoons butter or olive oil
- ⅔ cup water chicken broth, vegetable broth, beef broth, or seafood stock, divided
- ½ teaspoon salt
- ⅓ cup tapioca flour, arrowroot flour, or corn starch
- 1 to 2 cups water chicken broth, vegetable broth, beef broth, or seafood stock
- Place the chopped Cajun trinity in the bottom of a cast iron skillet or Dutch oven.Top with cold butter.
- Cook over medium high heat. After 5 minutes, stir the melting butter into the trinity.
- Continue to cook down the veggies, stirring every 5 minutes.
- After about 14 minutes, when the trinity starts to brown, start to stir it about every 3 minutes, just to ensure that it does not stick to the bottom of the Dutch oven and burn.
- Make the tapioca, arrowroot, or corn starch starch slurry by whisking the starch with ⅓ cup of the water or broth. Get the salt ready. Set both aside.
- When the trinity caramelizes at about the 24 to 28-minute mark, sprinkle the salt over the top. Wait about 45 seconds, then stir.
- Add the other ⅓ cup of water or broth to the mixture. Let steam for 15 to 30 seconds, then stir.
- Whisk in the tapioca starch slurry, and add the remaining cup of water or broth. Whisk for at least 2 minutes over the medium-high fire, or until all lumps are removed. Use another cup of broth or water, if you need to, to keep the roux wet enough to whisk all starchy lumps out, if necessary.
- Use immediately in place of an oil and flour roux in a stew. Double the Trinity Roux™ for a gumbo or large soup.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.