GF DF Roux (Corn-free too)

Make enough to have extra on hand for soups, gravies, etc...
Ingredients:
1 pound of Clarified Butter
1 1/2 cups rice flour
1 cup tapioca starch flour

Melt 1 pound of unsalted butter on low heat until the solids separate. Skim off the scum on the top. Carefully pour the clarified butter from the pan leaving the solids on the bottom.

Let cool slightly.
Add the flour in small batches mixing with a wire whip until thoroughly incorporated. The mixture should be rather thick almost like a thin dough.
Cook over medium heat. This cooks off the starch in the flours.
The roux will not brown as much as a standard roux. Mix with a spatula as heating to prevent globs from forming.

Once cool, your roux is ready for use.

Remember: Cool Roux - Warm Liquid *****OR***** Warm Roux - Cool Liquid
Never combine them at the same temperature, this makes lumps