Some cooks feel that roux is outdated, preferring to use other methods to thicken sauces and soups. I disagree. I love having options in the kitchen and a roux is sometimes just the thickener--I can't imagine making gravy without it. The recipe below is just a guide. Use it when you want to make a silky white sauce or gravy. In fact, you probably already have recipes that call for roux; they just might not refer to it as a "roux." Anytime you see fat and flour cooked together in a recipe, simply replace the wheat flour with sweet rice flour and follow the recipe as written.