Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Substitute For Roux
0

12 posts in this topic

Hi, does anybody know what I might use to substitute for a roux? That's when you thicken a soup or a sauce by cooking equal amounts of "regular" flour and butter (or margarine) together, and then whisking in broth or milk. Would Bette Hagman flour work? Or corn meal? Or cornstarch?

It would be so great if something gluten-free would work. Before I banned gluten, I had already adapted all my recipes which called for cream of mushroom soup to using a roux instead so that I could save $ by not having to buy the stupid cans of cream of mushroom soup. There's gotta be something that would work....

Thanks!

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have used both potato starch and corn starch and both work fine. With the potato starch, you don't need as much.

0

Share this post


Link to post
Share on other sites

Sweet rice flour is what i typically use to thicken in place of flour.

There are also some 'cream of' soup recipes here from stratch like Bette's version...you can make in bulk and keep on hand till needed.

0

Share this post


Link to post
Share on other sites

I keep a tub of Bette Hagman gluten-free flour mix around, I use it for all that sort of thing. For gravies it tastes exactly the same as wheat flour, I found I needed slightly more moisture or less flour in white sauces, or they get a little thick/gummy, but overall the flavour has been good.

0

Share this post


Link to post
Share on other sites

I use the Bob's Red Mill all peurpose gluten-free baking mix. I use it just I did flour. I t has worked out beautifully in everything I have used a roux for. Baschemel sauce, gravy, gumbo base.......I highly recommend using the flour mix for the consistency that you are used to. I find that the starches tend to have a more gelled consistency, which is great in puddings and custards.... I do use a litlle more liquid with the gluten-free flour, but that's not that big of a deal.

Hope this helps.

Lollie

0

Share this post


Link to post
Share on other sites




Like Jenvan I use sweet rice flour and I love it. It is less likely to create lumps than wheat flour. I use the brand Mochiko which is about a dollar a box in the oriental stores and they also have it in health food stores at a considerably higher price.

0

Share this post


Link to post
Share on other sites

I've used 1/2 Kinnikinick all purpose flour mix with 1/2 Eat Balance soy butter. Corn starch would also work.

0

Share this post


Link to post
Share on other sites

Thank you, everybody, for your ideas! :) Sweet rice flour--hmmmm, I wonder if baby cream of rice cereal would work? I know it would be more expensive than sweet rice flour, I 'm just thinking of it as a backup for when I can't get to the Asian store....

0

Share this post


Link to post
Share on other sites

I use cornstarch it is cheap and easy to find and is good.

0

Share this post


Link to post
Share on other sites

I keep it pretty simple-I just use one of my gluten free flour mixes as a substitute pretty much whenever I need it.

0

Share this post


Link to post
Share on other sites

do you use the gluten free flour or sweet rice flour the same as you would use wheat flour----2 TBS butter to 2 TBS flour in one cup of liquid? i have used corn starch for years, even before we went gluten free, but there can be a little bit of a difference in the texture (especially when reheating leftovers). plus, my kids could use the extra calories from the butter.

christine

0

Share this post


Link to post
Share on other sites
do you use the gluten free flour or sweet rice flour the same as you would use wheat flour----2 TBS butter to 2 TBS flour in one cup of liquid? i have used corn starch for years, even before we went gluten free, but there can be a little bit of a difference in the texture (especially when reheating leftovers). plus, my kids could use the extra calories from the butter.

christine

I did it exactly the same- but I did have to use a little bit more liquid! I agree about the cornstarch, the gluten-free flour mix stayed true to what I was used to in a roux!

Lollie

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,878
    • Total Posts
      919,450
  • Topics

  • Posts

    • So I've been glutened....
      That sounds like a plan JMG.  If things aren't working then make a change, hopefully a positive change.  It seems to me we have more noticeable symptoms sometimes after being gluten-free a while.  I made a mistake last night and ate some tuna canned in water.  It definitely wasn't boring.  I usually have more sense than to eat tuna canned in water but screwed up last night.  They canned  it in broth of some sort.  Ingredients say vegetable broth and soy.  Yuck, not good for me.  It sure tasted good though, just ouch.  I am not saying it had gluten in it, but it does have soy and some kind of unnamed veggie monsters.  So it could be soy, or carrots or some other disgusting vegetable that got me.   Not all celiacs have additional food intolerances beyond gluten, but some do.  My gut could testify to that.  Anyway, if you have bloating, cut out all carbs and sugar for starters.  And try peppermint tea or Altoids.  Over here we have something called Pepto Bismol that helps soothe gut pain and another neat thing called aspirin.  And gluten-free beer as needed.  
    • Gluten free apparently not helping entirely
      Jean, Maybe your boss can find you a job in the office for a while?  It's worth asking maybe? It's not easy being on constant travel with celiac disease but it can be done.  Your effort to find safe food is going to be harder than most but it is not impossible.  But if you can't manage it you should really think about getting a non-travel job.  Your boss may be willing to work with you on an office position, even if it's temporary.  That would give you some time to look for a local job and also eat a safer diet. It's really up to you to control your diet and make sure it is safe.  If you can't figure out how to  do that while traveling you owe it to yourself to figure a way out of the travel. Celiac disease isn't always fun and games.  Not always.   I hope you find a way to improve your circumstances.
    • Gluten Free baby food pouches?
      Anyone know of any baby food pouches that are gluten free?  We love to have them on the go for our kids (not just baby), but I have no idea which ones to get now!  We used to get Meijer brand and Plum.   Thanks!
    • gluten free, oat free, egg free breakfast ideas needed for 6 year old
      Thanks for everyone's suggestions!  I think I felt at a loss when we had to cut oats- we used to do cheerios and oatmeal regularly and now those are out.  She has a sensitivity to oats as well as wheat/barley/rye. 
    • So I've been glutened....
      The bloating has, if anything, got worse. It seems better when I'm lay down, when I stand it gets worse. Although the lymph swelling has gone down so maybe I'm through the worst. Hope so anyway... I never used to get a great deal of GI symptoms. Certainly not so serious as the other stuff. It's making me wonder if I just react differently now having been gluten-free for some time. I've noticed lot's of you saying that reactions seem to change over time. Of course its possible the other stuff was masking the GI things. I almost dont trust my memory of those times anymore because a whole chunk of my life seems to have been lived through a brain fog. Tomorrow I'm thinking of going away for a couple of days, maybe just taking some ultra simple food with me so I can try and settle my stomach by boring it into submission      
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,921
    • Most Online
      1,763

    Newest Member
    ChrisMelbourne
    Joined