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...
The Trinity Roux™ forms the base of all of the classic south Louisiana dishes, such as gumbo and etouffee, without any grains or gluten.
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.
The Trinity Roux™ highlights the famous flavors and textures of the Cajun trinity veggies.
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.
You only need less than 10 ingredients to make the gluten free roux.
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.)
The process starts with the infamous Cajun trinity veggies.
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:
Once the veggies soften, they start to brown quickly for the last stages of The Trinity Roux™.
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.
The slurry pulls The Trinity Roux™ together for its final grand finale.
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:
Once the veggies are browned, it's time to move on to the final stage of the process.
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™.
The salt draws out the final moisture from the veggies, giving them all a much more even texture in the finished 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.
Pouring the water into the browned veggies at this point allows you see what the true color of the gluten free roux will be when it's finished.
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.
Whisk all of the ingredients together for at least 2 minutes to ensure that the final stage of The Trinity Roux™ process goes off without a hitch.
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...
The Trinity Roux™ becomes second nature to you after you prepare it just a few times.
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
Ingredients
- 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 You can also use chicken broth, vegetable broth, beef broth, or seafood stock
Instructions
- 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, stirring the melting butter or oil into the trinity.
- Continue to cook down the veggies until browned, stirring often.
- 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 the slurry into the mixture, 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.
Notes
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.Nutrition
Heather | All Roads Lead to the Kitchen says
Oh, I love this! My mom is gluten-free, and I'm always looking for recipes that make cooking for her easier.
Lyn Corinne says
Thanks. It will definitely make cooking for her easier, and quite tasty, too!!
Aaron Robichaux says
Thanks for the recipe sis I'm from Bayou Blue also, going to try making a catfish courtbullion.
Lyn Corinne Liner says
Great to hear from you Aaron, please let me know how it turns out!
Michelle @ Vitamin Sunshine says
Looks absolutely delicious-- a great base for so many things! And congrats on 1 year of blogging.
Lyn Corinne says
Thanks soo much!!
Sam | Ahead of Thyme says
Wow, trinity roux sounds amazing! I need to add this to some of my dishes asap!
Lyn Corinne says
Thanks!! Please let me know what you try with it.
Rebecca @ Strength and Sunshine says
O that sounds like it is just loaded with flavor!
Lyn Corinne says
It really is!!
Kate says
Looks delicious! I can practically smell it through my computer screen 🙂
Lyn Corinne says
Thanks!! 🙂
Robyn Jacobs says
Lyn, I have been grain free for almost 4 yrs now. My body cannot tolerate gluten or any grain for that matter. One of the things I missed was gumbo. My Dad passed away July 2016. He was famous for his gumbo. It was amazing. Super dark and flavorful! I just recreated it using your Trinity Roux and I am over the moon thankful that you shared this. I can now have all of the yummy things I grew up eating...gumbo, round steak and gravy....the list goes on. Anyway, I just wanted to say thank you!
Lyn Corinne says
You are soooo welcome. I cried when I read this. I can't tell you how much it means to me that you can cook your dad's gumbo, and that you now have back all of the dishes you grew up eating!! When I started developing the Trinity Roux 7 years ago, it was my heartfelt intention to preserve the Cajun/Creole culture for those of us who can't eat grains or gluten. The really hard work, the frustration, the sleepless nights, and everything else that went into it turned out to be my one of my greatest callings in life. Knowing that I helped you get your family's food legacy memories back is honestly one of the best feelings in the world!! Thank you so much for reaching out to me, and making my New Year more special and memorable!!
BuksAL says
You have made me so happy with this!! I've been craving gumbo and just had no idea on how I'd do it and it be Keto friendly. This is it! Trying your chicken sausage gumbo with this Trinity Roux™ this weekend. Thank you! SOO glad I came across your site!
Lyn Corinne Liner says
You're very welcome!! Please let me know how the gumbo turns out for you. Most of my keto readers eat it with my Creamy Cajun Cauliflower Salad recipe to keep it 100% keto. Really glad you found the blog, and hope to hear from you again!
Christie says
Lyn,
Thank you for this answer to our Gumbo Problem. It's on the stove now and we are giddy. It is already showing great flavor and texture. We used your roux and combined with a goose gumbo and are so impressed with the inventiveness of the trinity portion of the roux. How did you come up with that strategy?! The texture is what impresses us the most, because it doesn't keep the "slimy" effect of the tapioca after combining the rest of the gumbo ingredients. We look forward to getting a hold of your book and going to town. Gumbo was always a cheat meal, but not anymore!
Thank you for your diligence, inventiveness, and love for Cajun and Creole food.
Sincerely,
Lovers of All Food New Orleans
Lyn Corinne Liner says
Hi,
Thank you so, so much for your kind words. I'm over the moon that you get to eat a proper gumbo without it being a "cheat" meal!
It's hard to put how I came up with the trinity strategy into words, actually. The day that I found out that I was gluten intolerant in 2010 was a life-changing day for me, as all I could think about was how I was going to eat a real Cajun gumbo again. That sparked a deep, deep longing, and I feel a calling, in my heart to create the Trinity Roux. It took years of trial and error, a whole lot of tears, and a whole lot of sleepless nights.
I chased the development of my roux as a singular goal that I did not give up on until it all came together. I probably made 100 failed or sub-standard grain and gluten free rouxs. But I just kept reaching and reaching, cause I could not let it go in my head or in my heart. Then one day, a series of random ideas I had came together perfectly, and I finally got to sit down and eat a grain and gluten free gumbo that tasted just like the real thing!!
And you're very, very welcome. Thank you for reaching out to me. It means the world to me that you got to experience my roux, and that you are impressed with how the gumbo ingredients negate the initial slimy effects of the tapioca. I was quite surprised myself the first time that I made it, and still remain amazed at how the tapioca gumminess transforms into the perfect gumbo or stew consistency each and every time!
Take care, and I hope to hear from you again!
Denise Redmann Hoffman says
Lynn - thank you so very much for this recipe!! I am from New Orleans and being celiac is difficult- especially at holidays! I combined your recipe with an old standard recipe for turkey andouille gumbo for after Thanksgiving. I made a roux with bacon grease and arrowroot starch (4 tablespoons each) but started the gumbo using your recipe with cooking down the Trinity (mine is green onion, celery and parsley) then after it caramelized, I added the roux and homemade turkey stock. It did not really thicken but had that good dark coloring- then I added the arrowroot slurry (not all of it actually) and it has thickened great! On the stove now! Please share more gluten free recipes! I also must be dairy free. Thanks for preserving a cooking culture!
Lyn Corinne Liner says
You're so very welcome Denise!
Words cannot express how thrilled I am that you were able to adapt my roux to make your gumbo work. Our native culture is too special and precious to ever, ever lose, so I am over the moon that you found the blog and the recipe.
Please let me know if you try anything else!!
Katherine Hoffman says
This was awesome!!! I have just gone paleo this year for health reasons. It is time to make our turkey gumbo and I am so thankful to find your recipe. I was wonderful. I can't wait to try it with our seafood gumbo on Christmas Eve. Thanks again
Lyn Corinne Liner says
Thanks so much Katherine, and you're more than welcome.
I'm super excited that you got to use my roux for your turkey gumbo, and I can't wait to hear how your seafood gumbo turns out!!
Please let me know!!
Scott McKissack says
Lyn, My Mom was also Cajun from New Iberia. I like to make my gumbo by cooking my chicken in a cast iron pot and then using the oil from the cooked chicken to make my roux. So if I am using the slurry, I don't want to lose that flavor, can I just cook the veggies in that oil and then add the stock and slurry? Thanks, Scott
Lyn Corinne Liner says
Hey Scott,
Yes, you can cook the veggies in that oil. It should be fine, just try to remove all of the dark browned bits before adding the veggies. You can save the browned bits to add back in later. But, if you leave too many browned bits in the pot before you add the veggies, the stock and the slurry, they might blacken and leave a burned, acidic taste in the finished gumbo. So, I think as long as you take out the bits, you should be fine and get the familiar flavor that you are going for.
Will you please write me back to let me know how it turned out for you?
Thanks, and Merry Christmas!!
Mary says
Youi are amazing! Heartfelt thanks from a NOLA girl. At last I can enjoy cooking again.
Lyn Corinne Liner says
Awww, super sweet of you to say 🙂 Would love to hear how your dishes turn out.
James Rogers says
Good evening, Making the slurry tonight for tomorrow nights dinner. Advice about the reheat....
Lyn Corinne Liner says
Bring up to room temp while covered. Then, simmer over medium-low heat, whisking often. Add additional water or broth in very small amounts, if necessary, until it reaches the original consistency.
Gabrielle says
I have a question... my Cajun man loves to make his roux dark for gumbo. How would I go about getting a dark roux? Should I pull the veggies out and let the slurry/broth continue to cook?
Lyn Corinne Liner says
Hi Gabrielle,
The color of the gumbo is actually produced by the browned Cajun trinity. So, to achieve a dark roux you let the veggies caramelize until the onions are very browned, but not burned, at about the 25 to 28 minute cooking mark. At this step, you test the color by pouring about 1/8 cup of water into the pot. The water will immediately sizzle and show you the current color of the roux. From there, you can let the veggies cook down a little longer, if you want, until you reach your desired color.
After you add the broth slurry, you can lower the fire and let the color further develop if you still need to. But, if you do, please keep in mind that you will need to stir the slurry almost continuously. And you may also need to add extra water or broth, which is why I am recommending that you follow the initial browning process I stated above first.
Please also keep in mind that the gumbo is going to turn a tad bit darker once you add all of the other ingredients, and cook them all down together for about 30 minutes.
I also like a dark roux and use this method to make my gumbo. Please let me know how it turns out for you, and if you have any more questions, please reach back out. 🙂
Claire says
My grocery store didn't have tapioca flour but I have almond and coconut flour as well as golden flaxseed oil. Would any of that work?
Lyn Corinne Liner says
I honestly wouldn’t recommend the almond flour for the roux. The coconut flour may work, but I would be afraid that it would negatively alter the taste of your finished food. Also, I’ve never tried it with flaxseed oil. I really care about your time and effort, so I’m just going to be honest and say that I don’t think you would achieve optimal results with those choices.
Claire says
Thank you for your help! I will order the tapioca flour on Amazon and wait to cook it.
Lyn Corinne Liner says
You're welcome. Please let me know how it turns out for you. 🙂
Christine says
Question I hate celery, can I leave it out? I’m making a gumbo tomorrow. Doing a traditional for the family but I want one that I can eat as well. Yes I’m Cajun and can’t stand the taste of celery! Do you think I could use orka instead? Family roots from New Orleans so I like orka in my gumbo even though it’s not true Cajun.
Lyn Corinne Liner says
Hi Christine,
I would just use extra onion and bell pepper. The okra may burn if browned too long for the roux, so I would just add it later after the Trinity Roux is done.
Please let me know how it turns out!
becca givens says
Lyn - I am from Houma! I am planning meals for a retreat in early December. With 15 participants, of course, I thought of making a gumbo for one of the evening meals! Once I questioned them for dietary restrictions, I discovered some of the participants are gluten-free. I thought I would have to go back to the planning board and start hashing out new ideas. Then I wondered if I could make a roux gluten free (???) -- so in my search I stumbled upon your site. YEA YEA YEA! I am going to try this for them! Knowing the trinity makes everything delicious -- I do not have any reservations this will be perfect substitute. Thank you for taking the guess work out of it.
becca givens says
Ohhh, would there be an issue if I make it ahead and freeze? Any special considerations?
Lyn Corinne Liner says
I have honestly never frozen the roux, Becca. I would brown the veggies, then cool and freeze them. Then, thaw and reheat the trinity right before adding the slurry that pulls it all together. I think the only consideration you would have there is some extra water from the thawed veggies, but I really don't think it would be a problem at all.
Will you please let me know how it turns out this way?
Lyn Corinne Liner says
You're very welcome. It's totally foolproof as long as your brown the trinity well, and whisk the slurry for 2 minutes. I'm so glad that you found it!
Christy Dunnam says
Hi! This recipe sounds amazing! Can't wait to try it. I wanted to verify the amount of tapioca/arrow root flour. It say 1/3 cup in the ingredients list. I've never used that much for a slurry, so I just wanted to check. Thanks for sharing!
Lyn Corinne Liner says
Hi Christy,
You're welcome! Yes, the 1/3 cup tapioca/arrowroot flour is correct.
Hope your gumbo turns out awesome, would love to hear all about it!
Christy Dunnam says
Awesome, thank you! I'm making a shrimp etouffee tonight. Can't wait!!
Christy Dunnam says
The etouffee was a huge hit! Thanks for the recipe!
Lyn Corinne Liner says
I'm super happy to hear this! You're very welcome.
LAUREN L SAUCIER says
Just started being gluten free diet a couple months ago and was wondering how I would ever be able to eat gumbo and stews again. Could I use cornstarch to make the roux? I am from Port Sulphur and I was delighted to see you spent time in Buras.
Lyn Corinne Liner says
Hi Lauren,
It's great to hear from a fellow native south Louisianan! I know the fear and confusion of wondering how you're ever going to eat a proper gumbo or stew again after going GF, so I'm super glad that you found my roux. Yes, you can use cornstarch with great success. Just whisk out any lumps in the dry cornstarch before you make the slurry, then be sure to whisk for the full two minutes after adding the slurry to the veggies so that your roux is the perfect consistency before adding the rest of the ingredients.
Yes, I spent much time in Buras, and my very best memories were made there. I miss it a lot, and I honestly hope to visit there again soon.
Toye says
I want to make my gumbo in a slow cooker . Would I just cook all my ingredients together then add the last hour? My recipe says add the roux from the begging but just wondering if I can cook it that long. Thanks
Lyn Corinne Liner says
Hi Toye,
It's hard to give advice for slow cookers because they are all so different, and many of them really thin out the food while cooking. But, I would make the Trinity Roux on the stove, then add it to the slow cooker with all of the rest of the ingredients at the beginning. It should be fine being cooked that long, but if the consistency is too thin, then I would thicken it up at the end with a tad more tapioca starch dissolved in a bit of water or broth for the last 30 minutes or so of cooking time.
I think this method should work out well for you. Can you please let me know how it turns out so that others will see the comment for their benefit as well?
Kristen says
I am gluten-free because I have to be for health reasons as well. This is doctor-mandated and nothing I'd ever willingly choose in a million years either, so thank you for advocating for us. I just want to say I love you, Sister, for this. I've been gluten-free for over ten years now, and the one thing I haven't cracked is dark roux. I am eternally grateful for this as I am exploring Bahamian food now, and I first had it before my illness. I was mourning all the yumminess I wouldn't be able to recreate to share with my son. Thank you thank you! Bless you and your family!
Lyn Corinne Liner says
You're super welcome Kristen. I'm over the moon that you can move forward now, and share all the dishes that mean so much to you with your son. To me, this is what it's all about, and why I just had to share my Trinity Roux with the world. Food and cultural traditions are one of the most important parts of life to me. Without them, we would have nothing to pass down to the next generation. Thanks so, so much for your love and blessings to me. You have no idea how much it means. All the love and blessings to you and your family, as well. It was great to hear from you, and please feel free to write me anytime. I'm so glad we connected!