Help! Roux(flour & Oil) Gluten Free
Posted 09 October 2006 - 12:28 PM
Posted 09 October 2006 - 12:48 PM
What did you use?
- James Watson
My sources are unreliable, but their information is fascinating.
- Ashleigh Brilliant
Leap, and the net will appear.
Posted 09 October 2006 - 12:52 PM
Depending on what you are making it for, there are other options that don't require flour (I'm thinking of a wine reduction or white sauce).
Not much help I'm afraid, but I will wish you luck-both in making roux and getting the carmelized one out of the pan
Posted 09 October 2006 - 01:06 PM
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
"Bloom where you are planted"--Bev
Posted 09 October 2006 - 01:12 PM
Posted 09 October 2006 - 01:15 PM
Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.
Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.
I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13
Posted 09 October 2006 - 03:13 PM
A true, good roux isn't easy regardless of the flour-so don't give up! Just try a lower heat and stir constantly. If you don't like the taste of potato starch try either corn starch only or a mixture of equal parts corn starch and potato starch. If that doesn't work PM me and let me know what flours you do have and I'll look and see if any of the flour mixture recipes I have fits what you already have.
Posted 09 October 2006 - 03:25 PM
Microwave Cajun Roux Recipe
Louisiana Cajun Gravy used as a base for Seafood, Chicken, Sausage, or the kitchen chair (shaved, joke) served over rice.
by George Montero
15 min 3 min prep
2/3 cup vegetable oil
2/3 cup all-purpose flour
1 medium onion (Chopped)
1 medium green bell pepper (chopped)
2 stalks celery (chopped)
1 bunch green onions (chopped, tops only)
4 cloves garlic (chopped)
Mix flour and oil together in a 4 cup GLASS measuring bowl with a whisk until smooth.
Important to whisk smooth before putting in the microwave oven.
Cook on HIGH power (100%) 7 minutes, stir and whisk at 4 minutes and again every 30 seconds until you achieve a dark caramel color.
Don't burn the roux!
Please be careful the glass bowl will be extremely HOT.
Carefully add the onions, bell pepper, and celery to the hot roux.
It will sizzle and the aroma will be fantastic.
Mix well and cook 3 minutes on HIGH.
Add the green onions and garlic to the glass bowl.
Cook 2 more minutes on HIGH.
Additional notes:If you have ever made roux the conventional way, you know it must be watched constantly or it will burn.
The first step, oil/flour cook on high 7 minutes, when your timer shows 4 minutes remove the glass bowl from the microwave and stir/whisk.
Put the bowl back in the oven and continue to cook, however, take the bowl out every 30 seconds and stir/whisk as the roux begins to thicken.
When the roux is medium to dark caramel color I like to take the bowl out of the oven and stir/whisk, the roux will continue to darken and you will have less chance of burning your roux.
Depending on the powers (watts) of your microwave oven (700 to 1000 watts) the roux could start to thicken and brown at 5- 9 minutes.
Attempt to get the color you like, Med, Dark Med, or Dark.
The next 2 stages (3 minutes for the tough vegetables, then 2 more minutes for the tender vegetables).
You really don't have to stir while the vegetables saute, however, you do stir when you first add them to the roux then forget it!
You have now made authenic Cajun Roux in your microwave Oven.
Posted 09 October 2006 - 03:27 PM
Posted 09 October 2006 - 03:35 PM
wheat/ dairy allergies, lactose/casein intolerance-1980
Multiple food, environmental allergies
allergic to all antibiotics except sulpha
Rheumitoid arthritis,Migraine headaches,TMJ- 1975
msg allergy,gall bladder surgery-1972
Skin Biopsy positive DH-Dec.1 2005, confirmed celiac disease
gluten-free totally since Nov. 28, 2005
Hashimoto's Hypothyroidism- 2005
Pernicious Anemia 1999 (still anemic on and off.)
Osteoporosis Aug. 2006
Creative people need maids.
Posted 09 October 2006 - 03:46 PM
Posted 17 October 2006 - 11:26 AM
Posted 18 October 2006 - 06:24 PM
A roux with 3 tbsp rice flour, 3 tbsp cream cheese and 1 3/4 cups milk seasoned with salt and some mushroom chuncks makes a reasonable substitute for condensed cream of mushroom soup, too. You can't melt the cream cheese like you would butter, so I just warm it up a little and throw everything but the mushrooms in and stir till thick, then add the mushrooms.
gluten-free since January 26th, 2005
Feeling up and down, but better!
Mommy of a gluten-free 8 yr old, a 6 yr old who (much to her dismay) will be gluten-free soon and a 2 yr old who is so far symptom-free. Contemplating putting the whole family on the gluten-free diet since crumbs have become my nemisis!
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users