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I Need My Gumbo!

jrose

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jrose Rookie
jrose
Posted

The whole famiIy loves my chicken and sausage gumbo. would like to know what gluten free flour could I fry the chicken in and that I could use to make a good roux for the gumbo. I am starting my gluten-free

Diet in one week. I made the regular gumbo last week, it was great but the next two days I had migranes, bodyaches, and very fatigued.

I am looking forward to this diet, I just hope it works

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kayavara Rookie
kayavara
Posted
The whole famiIy loves my chicken and sausage gumbo. would like to know what gluten free flour could I fry the chicken in and that I could use to make a good roux for the gumbo. I am starting my gluten-free

Diet in one week. I made the regular gumbo last week, it was great but the next two days I had migranes, bodyaches, and very fatigued.

I am looking forward to this diet, I just hope it works

I'll be waiting for that post.I am the gumbo maker in my house and I have no clue about what flour to use.I want to go to Whole Foods and ask around.I live very close to Baton Rouge,La. and everyone says that's the best place around here for gluten free products.My parents live with us and my Dad is craving some good old gumbo! I am too....not to mention fried chicken!

Mom23boys Contributor
Mom23boys
Posted

If you make your gumbo spicy, a basic all-purpose mix would be fine

If you keep your gumbo mild, try a rice flour

jrose Rookie
jrose
Posted
  • Author
If you make your gumbo spicy, a basic all-purpose mix would be fine

If you keep your gumbo mild, try a rice flour

Thanks- Even though I use cayenne pepper in the flour, It still seems mild to me. I will go with the rice flour.

Yhanks

elonwy Enthusiast
elonwy
Posted

I make my roux with cornstarch. Takes forever, but works well. For chicken, Pamela's mixes work well. I have used the pancake mix for frying chicken and its pretty yummy. Adds a bit of sweet to it, but its a good flavor.

pattyanne Newbie
pattyanne
Posted

I've never made gumbo but I dip my chicken in corn flour (not cornmeal or corn starch) and it makes a lovely crust. It has some thickening power, but I use either corn starch or sweet (glutinous)rice flour to thicken my sauces and gravies. Just mix with a little water and whisk in a few minutes before serving for it to thicken up. Start with about half the amount of what you would use of flour.

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