Making A Roux?
Posted 08 September 2005 - 01:05 PM
Will it still taste yummy?
Posted 08 September 2005 - 01:33 PM
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Posted 08 September 2005 - 02:17 PM
Posted 08 September 2005 - 04:59 PM
Posted 08 September 2005 - 06:20 PM
Posted 09 September 2005 - 09:26 AM
I do make gravy - I usually use white rice flour (not necessarily sweet rice flour) but funny thing, last Thanksgiving I forgot to bring it to my parents house so my husband ran home to get it for me and accidentally brought the tapioca starch flour (which I didn't notice, even though I was thinking the consistency was a little different). Since I always feel under pressure to "perform" making the gravy, I got to work. It always takes me about 30 mins because I make as much as I can (can't have enough!) and I was really working hard to make it as normal as usual - first time with non-gluten flour - and it came out fine. It was only later in the evening I realized I'd used tapioca instead of rice. Based on that experience I would think cornstarch would work pretty well, it's somewhat similar (both have that "walking on fresh snow" crunch).
Gluten-free since 10/04
Gluten-sensitive genes: HLA-DQ 1,3 (Subtype 6,9)
Interstitial Cystitis, 7/07
Posted 09 September 2005 - 12:29 PM
I've found that it takes a combination of things to replace the flour. I would start making it the traditional way using cornstarch to incorporate the butter. Then if it doesn't thicken up as you would like it, use potato flakes. (instant potatoes are great for "saving" gravies, sauces and soups)
I have so many chowder recipes and sauce recipes that call for a flour roux. Would cornstarch be acceptable to use in this situation? If not, what could i use to thicken my soups??
Will it still taste yummy?
Posted 09 September 2005 - 04:52 PM
What the heck is a roux?
Posted 10 September 2005 - 01:16 PM
If you are going to make a paste, it's best to use rice/sweet rice or tapioca flour, or a gluten-free flour mix. Otherwise, you can use a slurry (a mixture of water and cornstarch which is thicker than a paste -- it's runny/liquid) as a thickener. Depending on your recipe, you may prefer one over the other. For a chowder recipe, I would think either would work.
Posted 12 September 2005 - 12:43 AM
Posted 13 September 2005 - 07:02 PM
Wheat-free roux update
I got lots of mail regarding alternate sauce-thickening methods for the gluten-intolerant. Bev Lieven of Milwaukee passed along a recommendation from the Milwaukee Celiac-Sprue Crew, a support group for people who can't digest gluten: "Toast sweet rice flour in a dry pan until it is golden. This can be whisked into hot liquids as you would flour to thicken gravy. Rice flour continues to get thicker as the liquid evaporates, just like wheat flour."
I decided to make two bechamel sauces, side by side, one with wheat flour and one with rice flour. In each of two saucepans I combined 2 tablespoons of flour (wheat or rice) with 2 tablespoons butter over low heat until the mixture was bubbling and just starting to brown. I then whisked in 1 1/4 cups whole milk and simmered over low heat, whisking almost constantly, until the sauces thickened. The rice-flour-based sauce was a little sweeter and had a slightly grainier texture but was an entirely acceptable bechamel.
Diagnosed 12-2003 positive biopsy confirmed w/bloodwork
gluten-free from 5-2004
Posted 14 September 2005 - 06:18 PM
Posted 14 September 2005 - 07:33 PM
Posted 22 September 2005 - 01:46 PM
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