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Started By
Message
What gluten free flour works best for roux?
Posted on 11/12/23 at 5:30 pm
Posted on 11/12/23 at 5:30 pm
My wife has celiac disease so she can’t eat anything with gluten. But I’ve been hankering for some gumbo and haven’t ever had to make the roux with anything other than regular flour so I don’t really know which one to buy.
Any of y’all ever cooked with gluten free flour?
Any of y’all ever cooked with gluten free flour?
9
Posted on 11/12/23 at 5:36 pm to grizzlylongcut
King Arthur and Walmart Great Value both have gluten free all purpose flours that people have been pleased with.
Posted on 11/12/23 at 5:38 pm to grizzlylongcut
Red Mill makes a baking flour that is gluten free. Never made a roux with it myself, but it certainly seems like it would work.
Posted on 11/12/23 at 5:58 pm to grizzlylongcut
King Arthur has been good. I've done it for gumbo and etouffee. It doesn't gum up as much as some of the others.
Friend of ours' youngest child is HIGHLY gluten intolerant, so when I've good gumbo or etouffee for get-togethers, I do two pots. One with the roux from regular flour and one with gluten free. You can't tell the difference in the taste; however, even the King Arthur flour doesn't all completely mix in with the oil. You may have some brown specs in your bowl, but it tastes all the same.
Friend of ours' youngest child is HIGHLY gluten intolerant, so when I've good gumbo or etouffee for get-togethers, I do two pots. One with the roux from regular flour and one with gluten free. You can't tell the difference in the taste; however, even the King Arthur flour doesn't all completely mix in with the oil. You may have some brown specs in your bowl, but it tastes all the same.
Posted on 11/12/23 at 6:02 pm to fightin tigers
quote:
Red Mill makes a baking flour that is gluten free. Never made a roux with it myself, but it certainly seems like it would work.
That was the first kind I tried for gumbo. Wasn't bad, but as you got the roux darker, it would gum up. I found King Arthur to work better in that regard.
Posted on 11/12/23 at 6:06 pm to grizzlylongcut
My wife found out in '09 that her problems over the years were all from gluten. Docs even took out her gallbladder and ran all the tests under the moon but kept telling us gluten-free wouldn't be the fix. Even last suggestion after colonoscopy was to take laxative 4 times a day because she felt ok as long as she was cleaned out. We switched docs and new doc listened and told us 100% give gluten-free a try. Took 3 days and we had it pretty much figured out that she was feeling better and better. Sorry for the rant, but just setting up that we have been in the gluten free arena for a while.
My wife is a great cajun cook, stews, rouxs, gumbos, etc. She has settled into using a dry roux (no oil or water) and only Bob's Oat Flour. Just keep stirring it so it doesn't burn. Many people eat her cooking and can't tell at all that they're eating gluten free. She's awesome.
My wife is a great cajun cook, stews, rouxs, gumbos, etc. She has settled into using a dry roux (no oil or water) and only Bob's Oat Flour. Just keep stirring it so it doesn't burn. Many people eat her cooking and can't tell at all that they're eating gluten free. She's awesome.
Posted on 11/12/23 at 7:06 pm to grizzlylongcut
I use Cup 4 Cup brand and make a dry roux as mentioned above.
This post was edited on 11/12/23 at 7:07 pm
Posted on 11/12/23 at 9:11 pm to grizzlylongcut
Bob’s Red Mill 1-1 gets me the best results. It will gum up as mentioned when it starts getting dark, but will dissolve easily into your stock.
Posted on 11/12/23 at 9:21 pm to MotorbikeMike
quote:
Sorry for the rant, but just setting up that we have been in the gluten free arena for a while.
Thanks for it. It’s hard for ppl to understand it and how tough it can be to identify it.
Posted on 11/13/23 at 8:26 am to Havoc
We also found that Savoie's makes a decent dry roux that is gluten free. It's not quite the same as a 1:1 mix or rice flour, but it's good enough.
Posted on 11/13/23 at 5:11 pm to DrEdgeLSU
quote:
We also found that Savoie's makes a decent dry roux that is gluten free. It's not quite the same as a 1:1 mix or rice flour, but it's good enough.
My younger brother has celiac and we use this and it is wonderful.
Posted on 11/14/23 at 7:03 am to JodyPlauche
quote:
My younger brother has celiac and we use this and it is wonderful
That’s the one! We found that and it’s good in a pinch.
Posted on 11/14/23 at 7:25 am to grizzlylongcut
A buddy of mine uses this one.
Posted on 11/15/23 at 6:01 am to grizzlylongcut
Corn flour works for me.
Posted on 11/15/23 at 6:17 am to grizzlylongcut
I would just thicken with corn starch or xantham gum.
I find the GF flours to alter the taste too much
I find the GF flours to alter the taste too much
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