• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Rate this topic

Recommended Posts

Can rice flour be used to make a roux..I have a great and easy white suace thats great with chicken or pasta that Ive been yearning for...but i does start with a basic roux..any ideas??

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Yep it works.... it all depends on the roux really as to which type of gluten-free flour works best...

As a general rule I find rice flour works best for really light ones and more robust ones a bit of corn or even heavier added buckwheat flour... if the rest of the flavors are subtle then rice flour can be better than real flour...

Share this post


Link to post
Share on other sites

I haven't made the roux traditionally with the flours (melt butter, add flour, brown up, etc).

BUT...I have mixed cornstarch in the milk, then heated it until thick, added butter (for flavor) salt & pepper, etc.

I've used that to make soups, white sauce, and cheese sauce for noodles.

It's always tasted great.

Share this post


Link to post
Share on other sites

I use Bob's Red Mill all-purpose flour. Despite the fact that it contains bean flours, it doesn't give off a beeeny flavor in the sauce. The flavor blends well.

Share this post


Link to post
Share on other sites

I do what kbabe does to make a white sauce :)

For a roux, I use either potato or corn starch. I find they're smoother than rice flour for this.

Share this post


Link to post
Share on other sites
Ads by Google:


I do what kbabe does to make a white sauce :)

For a roux, I use either potato or corn starch. I find they're smoother than rice flour for this.

Me, too! :)

Share this post


Link to post
Share on other sites


Ads by Google:


I use sweet rice flour and it seems to work.

I second that on the sweet rice flour...with regular white or brown rice flour in my experience it ends up a little grainy/gritty. I like to throw in some potato starch and tapioca starch too, not too much tapioca though or it gets slimy. I've made gumbo and etouffe several times this way with good results.

Share this post


Link to post
Share on other sites

I use my regular flour mix to make a roux and it turns out very nicely. 3 parts white rice, 2 parts potato starch, 1 part tapioca starch.

Share this post


Link to post
Share on other sites


Ads by Google:


Since the sweet rice flour is actually a "starch" and not a "flour" like regular rice flour is, it thickens just like corn, tapioca, or potato starch. I find it's smoother, too, than rice flour since it "dissolves" in the liquid unlike rice flour. For that same reason, I use it most of the time for making roux.

Share this post


Link to post
Share on other sites

So all of these roux ideas you all are talking about, they brown with the oil like traditional flour? Cause my husband loves to make this Emeril recipe for "Turkey Gumbo Ya-ya" and I LOVE LOVE LOVE it, but now I can't have it. Would love to have some flour idea to subsitute and make the gumbo taste yummy, without altering the flavor.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0