When A Recipe Asks You To Make A Roux

[Gibbo]

Sometimes, adding cornstarch just doesn't work for me in a recipe. It has a gluitonous (sp?) finish to it afterwards. I have tried using tapioca (the minute kind) in stews with success.

But here is my question, when a 'normal' recipe asks for 1 oz flour and 1 oz butter to be combined and cooked into a roux, do you find gluten-free flours (let's say for argument an all purpose one like Bob's) actually hold and thicken well? I tried some last week, and it did not do it for me. But I may have done something wrong, so i am interested in others' experiences.

Thanks

Gibbo

[jerseyangel]

I use potato starch for thickening and roux.

[MaryJones2]

I like sorghum.

[Gibbo]

Sounds like thickening with flour in butter is not the option. Good to know!

I have potato starch! Not sure how old it is (does it go off?) -- I have had a wheat allergy for about 10 years so I have dipped in and out of cooking with various items.

How would you use potato starch, dilute in water like cornstarch and mix it in? Sorghum sounds good too, but I do have the potato starch handy (and a pot on the stove could use it).

Thanks to you both for thoughts

[jerseyangel]

Use the potao starch as you would cornstarch--but keep in mind that it's a stronger thickener so depending on what you're doing, you may need to adjust your liquid.

I wanted to add that personally, I don't care for thickening with rice flour--it has a grittier texture.

[Jenny (AZ via TX)]

I think it depends on the kind of roux you are making. I made gumbo a while ago and used flour. But, I did it on the stove top without the butter (we didn't want the extra fat). My aunt in New Orleans told me how to do this. Anyway you cook on low stirring constantly (PIA), until it gets that pretty caramel color. Then I added the chicken broth. It was one of the best gumbo's I've made including the gluten version.

That probably wouldn't work for your white sauces though.

[sickchick]

good luck to you Doll, I have not had luck making 'roux'~

lovelove

[missy'smom]

I'm suprized that it didn't work out for you. I used the Bob's all-purpose many times in my old white/cheese sauce recipe, without altering anything and it came out fine-texture and flavor.

[hez]

I use an all purpose gluten-free flour from Authentic Foods that I love. I have never had any problems with roux's, gravies or cookies! I have not tried it in cakes.

Hez

[jerseyangel]

I use an all purpose gluten-free flour from Authentic Foods that I love. I have never had any problems with roux's, gravies or cookies! I have not tried it in cakes.

Hez

The only Authentic Foods flour I can find locally is the superfine brown rice. I'd love to try the all purpose. Do you have to order it?

[hez]

Hi Patti,

I can get Authentic Foods all purpose multi blend flour at a small health food store in my town. I have not found it anywhere else (locally). There is also a Bette Hagman blend that I have not tried.

I love the blend for cookies. I can do cut out sugar cookies with this blend and they do not spread out! I use my old recipes cup for cup with this flour.

Hez

[jerseyangel]

Thanks Hez--nice to see you again!

[Bell]

I've found that rice flour is fantastic, though not quite as smooth. You also don't need any butter to keep it lump-free, although it benefits from the rich & creaminess of it. Your superfine variety should be great.

[newceliac]

Jenny,

What type flour do you use when making a roux? What ratio flour to oil did you use?