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Message
Roux recipe for Celiac dad
Posted on 1/8/18 at 9:39 am
Posted on 1/8/18 at 9:39 am
My 75 year old dad was recently diagnosed with Celiac disease. He cannot eat any wheat or gluten at all. (we thought he was dying until diagnosed). He loves Gumbo and Coutbouillon. Has anyone perfected a roux that does not use flour? I searched the Internets but am not too keen on using almond flour???
6
Posted on 1/8/18 at 9:40 am to Farkwad
Pretty sure you can find a gluten free flour and just use that.
edit:
edit:
This post was edited on 1/8/18 at 9:41 am
Posted on 1/8/18 at 9:47 am to LSUZombie
Have you used that product before? II am really looking for an endorsement from someone on TD. I have seen a few recipes online, butI do not trust the Internet chefs who do not really have a palate for Louisiana cuisine.
Posted on 1/8/18 at 9:55 am to Farkwad
Posted on 1/8/18 at 10:08 am to Farkwad
I have some friends whose kids all have celiac. They'll make roux out of rice flour. Taste isn't too far off because you already put rice in your gumbo. Make sure you read up on the nuances of various rice flours though. Brown is different than white, some are ground more finely, etc.
I would also try arrowroot. I really like it - it doesn't add any taste. It's more like baking soda or powder in consistency, and it may work well either as a blend or on its own, depending what you're looking for.
I would also try arrowroot. I really like it - it doesn't add any taste. It's more like baking soda or powder in consistency, and it may work well either as a blend or on its own, depending what you're looking for.
Posted on 1/8/18 at 11:54 am to Queen
Cool - thanks for the advice. I used Arrowroot in a seafood stew and it thickened it up really nice.
Posted on 1/8/18 at 12:36 pm to Farkwad
quote:
I used Arrowroot in a seafood stew and it thickened it up really nice.
Yep, it's great for thickening, which is why you may want to consider a blend (or just some trial and error - you won't need as much as an even trade for wheat flour).
Posted on 1/9/18 at 7:33 am to Farkwad
My wife can't have gluten so I have found that millet flour is the best flour to use for gluten free roux. The texture is a little different, but in the end, you can't really tell the difference.
Posted on 1/9/18 at 9:13 am to LSUZombie
2 kids w/ biopsy proven celiac. Have dealt w it in BR for years.
Bobs works well. The roux starts off a little yellow (not white) but works well. I have not made a super dark roux with it yet. The flour will tend to separate out onto the veggies when added, but it will blend back like normal in a few minutes.
Kennikinnick has the best pancake mix. (order online)
Rouses has a good kennikinnick bread crumb for fried chicken (you'd need to season it )
There are a few GF beers- Im still looking for a good one (Glutiny by New Belgium is the best I've seen)
Happy to help w/ any questions.
Bobs works well. The roux starts off a little yellow (not white) but works well. I have not made a super dark roux with it yet. The flour will tend to separate out onto the veggies when added, but it will blend back like normal in a few minutes.
Kennikinnick has the best pancake mix. (order online)
Rouses has a good kennikinnick bread crumb for fried chicken (you'd need to season it )
There are a few GF beers- Im still looking for a good one (Glutiny by New Belgium is the best I've seen)
Happy to help w/ any questions.
Posted on 1/11/18 at 9:25 am to Farkwad
My wife and one of my kids have celiacs. What i have found makes the best roux is brown rice flour. It browns ok and tends to have that nutty flavor you can get with real flour. Don't use Tony's seasoning as it is not gluten free. Most commercially available sausage is good, we tend to use Savoies, just watch out for MSG as that can and often is tainted with gluten.
Posted on 1/11/18 at 10:58 am to Chemcorp158
For the quick fix easy thickener McCormick makes a gluten free brown gravy mix. It can be found with their other gravy mixes nd has a green stripe diagonal their red packages. The wife makes a great roux for gumob's etc but I'll hafta ask her. She has a alchemy cabinet full of strangeness that she sues to imitate flower.
Posted on 1/11/18 at 11:00 am to Captain Ray
One kinda surprising but edible thing I learned too much arrow root and ya gravy gets a strange snot like consistency. hangs off da spoon in drippy strings. Made for interesting meal I garontee
Posted on 1/11/18 at 11:10 am to Captain Ray
quote:
arrow root and ya gravy gets a strange snot like consistency
Yes my wife hates me to use that stuff because if it cooks for long it gets that snot consistency so we rarely use it. Plain old corn starch is gluten free but is not supposed to be eaten on a Paleo diet.
Posted on 1/13/18 at 3:12 pm to Farkwad
Posted on 1/13/18 at 3:32 pm to Gris Gris
Will definately be looking for that thanks for the link. Also since he is celiac you have to be very careful and make sure it isn't made in a facility that also does wheat. Celiacs can be made very ill from cross contamination.
Posted on 1/13/18 at 3:48 pm to Captain Ray
You could ask about the crossover thing. I would think that since they developed it specifically, they would be careful about that.
Posted on 1/13/18 at 4:07 pm to Farkwad
I don’t get seriously ill from wheat/gluten but I definitely have an intolerance and need to eat it sparingly. I can’t recommend a roux since I haven’t made one yet but I wanted to suggest some blogs and cookbooks that might make this easier for him.
Blogs:
No Crumbs Left
Against all Grain
The Defined Dish
Nom Nom Paleo
There are a lot more great ones but those have a lot to choose from.
Against All Grain and Nom Nom Paleo also have cookbooks. I’ve made several things from them that were really good. Sometimes I have to add extra seasonings but I do that with a lot of non Louisiana recipes anyway.
The Defined Dish does have a gluten free gumbo on her site but I haven’t tried it.
I hope things work out well for your dad. I don’t mind eating gluten free but it does make it difficult when you just need something quick and convenient. I’m happy to recommend a few things I keep on hand for quick meals, if you’re interested.
Blogs:
No Crumbs Left
Against all Grain
The Defined Dish
Nom Nom Paleo
There are a lot more great ones but those have a lot to choose from.
Against All Grain and Nom Nom Paleo also have cookbooks. I’ve made several things from them that were really good. Sometimes I have to add extra seasonings but I do that with a lot of non Louisiana recipes anyway.
The Defined Dish does have a gluten free gumbo on her site but I haven’t tried it.
I hope things work out well for your dad. I don’t mind eating gluten free but it does make it difficult when you just need something quick and convenient. I’m happy to recommend a few things I keep on hand for quick meals, if you’re interested.
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