Garbanzo Bean Roux

Here is a great way to thicken soups and sauces using a gluten free roux. The same ratios apply here as they do with a traditional roux, and you don’t need to cook it like a traditional roux unless you want more of a toasted bean flavor.

Garbanzo Bean Roux
Will thicken about six cups of stock for soups

1/4# Butter
1/4# Garbanzo Bean Flour

Melt the butter on the stove.
Add flour and stir, turn heat to low and toast for one minute.
Cool and use later or create soup or sauce from here.

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After the roux has chilled I cut it into pieces and drop them into my soup.

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