Can You Make A Roux?

[mbrookes]

OK. A lot of my pre-celiac recipes start with "First you make a roux" Help! Can any of you make a dark roux with non-wheat flour? I guess I'm looking for gluten free Cajuns. I can make a light blond roux, but hve not succeeded with a dark one.

[missy'smom]

I haven't tried making a dark roux pre or post gluten-free, but I have successfully made a light roux with Bob's Red Mill all-purpose gluten-free flour, which is a bean blend. The flavor of the bean flour works well in cream sauces. I would imagine that it could get darker if you wanted it to.

[Wenmin]

Hi MBrookes,

I am from SOUTH Louisiana, Thibodaux. About 60 miles Southeast of Baton Rouge and about 60 miles Southwest of New Orleans. In the heart of it all!!

I make a roux that I use in gumbos, stews, etc. but I cannot get it to brown either. However, it is the closest to a brown roux that I know. I usually get my color for gumbos from browning the meat really dark, then empty the oils. I add water to the pot and get the "gremillion" (burnt brown reminants) off the sides and bottom of the pot to darken whatever I am cooking.

This is the recipe that I use.

1 1/2 cups of oil

1 1/2 cups sweet rice flour

Place in saucepan and stir constantly for about 10-15 minutes (it usually darkens to a beige color)

When smell is appropriate, add 5-6 tablespoons corn starch and stir until smooth (about 5 minutes)

Remove from heat and allow to cool with several large metal cooking spoons in it so it does not burn. Stirring occasionally.

If you find a way to brown it further, please post. I would like to try it. I am not so sure that my recipe would not brown further, but when I smell the slightest "burning" of roux, I usually stop and add the corn starch. I have ruined many a recipe with burnt roux and am really gun shy when it comes to messing up a whole dish because of a burnt roux.

Wenmin

[Ahorsesoul]

Could you add some Kitchen Bouquet to make it darker? Not sure if it would change the taste of the recipe but it sure would be darker. You could try some instant coffee to some recipes.

[Takala]

Hey, y'all certainly can make a roux.

I like brown whole grain flours to supplement the almond meal I normally use. I make almond meal in a dedicated blender, just toss in a handful of almonds and whirrrrrr on high for a little bit and it grinds up quickly. Almonds taste nice, toasted.

I also take a package of sorghum flour and another of amaranth flour (Bob's Red Mill, the same weight ) and dump them into a big ziplock and mix. I keep it in the refrigerator. This is one of my "all purpose whole grain" high protein mixes. It can be used as part of other flour /nut mixes , or on its own. It even breads fish for frying- found this out when my husband grabbed it and used it because I had labeled it "gluten free."

Take the oil, put it in the pan, heat it, and add the sorghum & amaranth flours and some almond meal. STIR CONSTANTLY and don't leave it alone, and this is going to turn into a nice, brown roux. It won't be dark brown but it will not be at all like that rice flour white stuff. Now, if you want it to be browner, you may have to add something to the sauce. You can use plain unsweetened cocoa powder for this- a small amount, if not sweetened, will not taste "chocolaty" but will add a lot of color. If you want a slightly sweet taste (some people don't like amaranth ) you can add a tiny bit of molasses or agave nectar, both of which will carmelize and turn more brown. Teff flour is also a nice shade of brown and can be added.

[mbrookes]

Thanks for the help. I think I will try adding a little Kitchen Bouquet. That should do for the color and not have much taste.

Wenmin, I have also ruined stuff with burned roux; that was the reason for my question. Your recipe sounds like what I do, except for using the spoons to stop cooking. I will try that.

[Wenmin]

Could you add some Kitchen Bouquet to make it darker? Not sure if it would change the taste of the recipe but it sure would be darker. You could try some instant coffee to some recipes.

I have had some really bad reactions to Kitchen BOuquet. I stopped using it because I assumed it had Gluten in it.

Wenmin

[Wenmin]

OH! I forgot to tell you, I use what I need and put the rest in a freezer safe container and freeze the rest. Take out when needed and spoon out what you need. It refreezes as many time as necessary.

Wenmin

[wahmmy]

Yes! I'm actually planning on making my gumbo this week and posting the recipe on my blog. I use brown rice flour and butter for my roux and it takes a loooong time with constant stirring, but I get it done. It's not quite as dark as it was before being gluten-free, but it does the job and has that nicely browned roux smell.

I'm editing this to say you can also use oil and I have made it with oil also. It kind of depends on what I'm using the roux for on whether I use butter or oil. I'm so used to using butter for so many things, it's automatic when I tell someone what to use. My grandmother always used "oleo."

[wahmmy]

Hi MBrookes,

I am from SOUTH Louisiana, Thibodaux. About 60 miles Southeast of Baton Rouge and about 60 miles Southwest of New Orleans. In the heart of it all!!

I make a roux that I use in gumbos, stews, etc. but I cannot get it to brown either. However, it is the closest to a brown roux that I know. I usually get my color for gumbos from browning the meat really dark, then empty the oils. I add water to the pot and get the "gremillion" (burnt brown reminants) off the sides and bottom of the pot to darken whatever I am cooking.

This is the recipe that I use.

1 1/2 cups of oil

1 1/2 cups sweet rice flour

Place in saucepan and stir constantly for about 10-15 minutes (it usually darkens to a beige color)

When smell is appropriate, add 5-6 tablespoons corn starch and stir until smooth (about 5 minutes)

Remove from heat and allow to cool with several large metal cooking spoons in it so it does not burn. Stirring occasionally.

If you find a way to brown it further, please post. I would like to try it. I am not so sure that my recipe would not brown further, but when I smell the slightest "burning" of roux, I usually stop and add the corn starch. I have ruined many a recipe with burnt roux and am really gun shy when it comes to messing up a whole dish because of a burnt roux.

Wenmin

I can get it pretty brown when I have the time to cook it at very low heat (gas stove, lowest flame) and cook for an hour or so, stirring constantly. I also use a cast iron skillet when I make it. It works better.

[lizard00]

OMG, YES you can make roux. I burned the h$ll out of my hand last year making a roux for gumbo. It tasted amazing, though. Now I can't remember what flour I used... hmmm But definitely used butter. Maybe it was cornstarch...

[Wenmin]

I can get it pretty brown when I have the time to cook it at very low heat (gas stove, lowest flame) and cook for an hour or so, stirring constantly. I also use a cast iron skillet when I make it. It works better.

Thanks,

I'll give this a try when I make my next roux.

Wenmin

[wahmmy]

Here you go, with photos. I didn't get it quite as brown as I'd like, but it was good. Patience, patience! Open Original Shared Link