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
      103,625
    • Total Posts
      918,382
  • Topics

  • Posts

    • puffiness in face
      The puffiness in my face went down a lot after I went gluten free. Old photos shock me sometimes now! Your doctor should be able to test you for food intolerance? Here in UK I did tests for wheat, nut, mustard etc. You can do a blood test and there's also skin prick tests I think, am sure others here would know more.  Good luck    
    • glutened by lays potato chips?
      Here in the UK I can't eat Lay's owned Walkers crisps as even the ones without gluten ingredients can cause a reaction. I read it was something to do with their production processes. Looks like others have same problems too:  
    • Newly diagnosed and totally overwhelmed
      Don't apologise! Not needed here at least where people know exactly what you're going through. As Cyclinglady says, you're now in a grieving process for the former, carefree attitude to food you've now lost. You may find this helpful in understanding the psychological journey you're on: http://psychcentral.com/lib/the-5-stages-of-loss-and-grief/ It WILL get better. Eating cleanly is very good advice as you heal but you can then find the replacement snacks and treats that are safe to eat.  I now know which chocolate bars are ok, which brands of crisps (chips) are safe etc.  I don't drink now, but I did find there were some fantastic ciders that I could tolerate and you've always got wine! In fact one of the weirder discoveries post gluten was that my past (vicious) hangovers were far more about gluten reactions than the alcohol itself. A cider hangover is a breeze in comparison All the best!  
    • glutened by lays potato chips?
      I ate some baked lays last night and felt very sick all night and haven't been feeling great all day today. Other than that I didn't eat anything different from what I normally eat and there was no risk of cross contamination with anything.. These were the only thing I had that was different. They're labeled gluten free so I figured it would be okay, but I started feeling sick pretty soon after eating them. I'm not sure if it's another ingredient in them or what (and i know it's not the soy).. Has anyone else had a reaction to lays potato chips?
    • Symptoms In Toddlers?
      Welcome Ashley! Here are the current tests.  The DGP versions seem to work a bit better than the TTG in small children.  So, ask for the complete panel (and get it all in one stick....my 15 year still hates to get blood drawn ! http://www.cureceliacdisease.org/screening/ Your doctors are wrong!  They must be reading old medical text books.  Not all kids or people have failure to thrive!  You can even be symptom free!. I was anemic and had no intestinal issues when I was diagnosed.  celiac disease affects everyone differently and that's probably why so many folks are not diagnosed. Your kids (parents, siblings too) should be tested every few years (sooner if symptoms develop) per all the leading celiac researchers/doctors if a first-degree relative has celiac disease (like you!)  celiac disease can develop at any age! Hope this helps!   
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • 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
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,718
    • Most Online
      1,763

    Newest Member
    Flora Simpson
    Joined