Anyone ever used gluten free all purpose flour for a roux?

sounds gross

Did you not have to thicken it with something?

Is it the protein that thickens the roux?

I would assume you are fine.

I have a buddy that uses it. Comes out fine.

You can thicken with arrowroot flour, too

Unless you have celiac disease then why in the hell do you need gluten free anything? This is so rampant but the facts are out there if people would just acknowledge them. The fact that medical doctors are out there telling their patients to go gluten-free is baffling to me, as well.

I made gumbo this weekend and my friend is on a big diet kick so she brought over a "healthy" option for a dessert which was gluten free cookies. Really? They had all the carbs and sugar as any other cookie, just no gluten. She also brought brown rice to eat the gumbo with. I guess she forgot my gumbo had lots of flour in it from the roux.

To be fair, it doesn't appear cut and dry yet, with studies showing results both ways:

Pubmed

Pubmed Negative



Article

quote:

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t's not any healthier, yet people think it's a health food

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That's a different discussion. If a doctor told me I need to eliminate something from my diet, I would do it.

When you don't eat gluten regularly, you get GI problems once you indulge. Doesn't even need to be Celiac.