Need Recipe

[Wenmin]

Being from South Louisiana, I need a recipe for gluten free roux. I want to make gumbos and stews, but this is not possible without a roux (formally made with flour and oil) to thicken the sauce. I have asked several forums for help with this and was never given a reply. I would really appreciate any help.

Thanks

[mamaw]

I'm not from the south but for thickening I use cornstarch & water or cornstarch & broth. hth

[MaryJones2]

Try one of these:

Open Original Shared Link

Open Original Shared Link

Someone suggested using sweet rice flour a while back and I've had great success so far.

[mushroom]

I use my normal baking mix flour, which is a combination of rice/tapioca/potato starch, and no one has ever noticed the difference. (This mix does not have any gum in it.)I do not know the proportions of each since I buy it in bulk from a gluten free bakery.

[sbj]

I haven't made any gumbos but I've had great success with sweet rice flour for gravies and white/cream sauces. Seems that for a gumbo you'd heat some margarine and oil in a heavy bottom pan, sprinkle the rice flour over and let it sit for a minute. I think about 1 heaping tablespoon for two+ cups liquid). After a bit I whisk the flour in with the oil/margarine and then continue whisking as I add liquid. I'm not sure that you'd be able to get this roux to 'brown' before adding the liquid like a traditional roux.

I use Koda Farms Mochiko Sweet Rice Flour Blue Star Brand (what a mouthful). I purchased in an Asian market but this is from the San Joaquin Valley Central California. The box says their facilities are dedicated exclusively to rice processing.

Open Original Shared Link

Let us know what works for you so we can try the recipe!

[foodiegurl]

good question, i have actually been wondering the same thing myself

[Jenny (AZ via TX)]

Wenmin, I am originally from New Orleans, but grew up in Dallas. I tried different flours to make the roux and some of them did not turn out. The easiest way and the only way that has worked for me so far was to put Better Batter Flour and oil in the microwave. Easier than making the roux and stirring constantly in the pot.

The problem I kept having was that after I got the roux to the right color and added my liquid, it would stick to the bottom of the pot and I would get these dark brown pieces that would float up. I never had that problem before going gluten free and have made many, many gumbos.

The microwave method worked well for me. Hope this helps.

[Wenmin]

Thanks for all the good advice. I'll give these a try as soon as I can find some of these ingredients and let you all know the results.

Thanks again!