Roux

[casnco]

Does anyone have a good substitute for making a Roux?

[kbabe1968]

I think it would depend on what the rouix is for - if for a bechemel (white sauce), you can use corn starch and milk (I did 1 tbs corn starch with 1 cup milk).

If it's for a creole type rouix, for say gumbo or jambalaya - I'm not sure if you could use corn starch b/c it does breakdown if you cook it too long. I would then use Arrowroot for that - or maybe someone else will suggest something better.

[missy'smom]

I substitute Bob's Red Mill All- Purpose flour, spoon for spoon in all my old white sauce recipies or other sauces that are made with the same method as a roux.

[Kibbie]

Does anyone have a good substitute for making a Roux?

I've had great luck with tom sawyer flour for simple roux's but I haven't needed to brown the flour for darker rouxs I think I'd try adding amaranth or teff to it and see what happens.

[whitball]

I use 2tsps of Land o lakes butter, 2 tbs of brown rice flour and 1 cup of skim milk and a dash of salt. works great with gravies or soups.

[Nantzie]

I second Bob's Red Mill. I use it as a direct substitute in all my sauces/gravies. Works and tastes great. Even used it for Christmas Eve dinner (we made Beef Stroganoff) and none of my gluten-eating family could tell a difference.

Nancy

[larry mac]

I substitute Bob's Red Mill All- Purpose flour, spoon for spoon in all my old white sauce recipies or other sauces that are made with the same method as a roux.

I'm looking at a bag at the moment and here's the ingredients (listed by weight) Garbanzo bean flour, potato starch, tapioca starch, sorghum flour, and fava bean flour. That's it, just flours & starches, no xanthan gum, no salt. And no rice flour either.

Two beans, two starches, and sorghum. Different & interesting. I haven't used it yet.

best regards, lm

[Nantzie]

I'm looking at a bag at the moment and here's the ingredients (listed by weight) Garbanzo bean flour, potato starch, tapioca starch, sorghum flour, and fava bean flour. That's it, just flours & starches, no xanthan gum, no salt. And no rice flour either.

Two beans, two starches, and sorghum. Different & interesting. I haven't used it yet.

best regards, lm

Yea, I've never used it for baking. I use a different mix for that. No bean flour in my cookies, thanks. Blech..

I think that because sauces are a loose mix, it doesn't need the xanthan gum like a baked good would.

And because it's savory I think somehow the bean taste melds with those flavors unlike with sweet flavors.

Nancy

[casnco]

Thanks everyone for your input. I have made gravies with corn starch. Pretty basic. Although I have always liked my gravies with flour.

I used to make potatoe soup with a flour roux and I just wasnt sure about corn starch with that. I am also trying to avoid substituting so much corn products in my diet.

I guess I wasn't aware that bean flour had an unusual taste. I use a garbonzo/fava bean mixture for a bread and we all like that. I just havent used it in anything else.

What is arrowroot and where do you buy it? Do you use it with anything else?

This is kind of fun learning different uses for my flours and creating good foods. This isn't so bad once you start experimenting, is it?