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Started By
Message
Oven Roux help
Posted on 12/20/12 at 7:34 pm
Posted on 12/20/12 at 7:34 pm
Our family has gone gluten, dairy, soy, and egg free for our daughter for about the past 8 months. I've gotten fairly adept at modifying foods to fit our current eating needs. That being said, I have not made Gumbo since we started this.
I attempted an oven roux tonight for practice and want any advice.
When I typically would do a roux, I would use all purpose flour and vegetable oil, in like a 1.2:1 ratio. With our dietary restrictions I attempted to use Brown Rice flour and Organic Canola Oil. I did 3/4 cup brown rice flour and 1/2 a cup Canola oil. It was way too liquidy so I add almost another 1/4 of a cup.
I popped it in the oven at 350. I restirred every 20 minutes or so. After about an hour and a half I pulled it. It seemed to reach a stopping point on browning, and is still a little light for my taste. Also, it appears oily, like there is a sheen on top. If I stir it incorporates for a moment then separates again. I am wondering whether I need to add more flour, almost a 3:1 ratio, since brown rice flour is significantly thinner. Any advice or suggestions?
I am going to upload a photo I took. This is right after stirring. You can see the darker oil sheen, and the thicker light roux underneath.
I attempted an oven roux tonight for practice and want any advice.
When I typically would do a roux, I would use all purpose flour and vegetable oil, in like a 1.2:1 ratio. With our dietary restrictions I attempted to use Brown Rice flour and Organic Canola Oil. I did 3/4 cup brown rice flour and 1/2 a cup Canola oil. It was way too liquidy so I add almost another 1/4 of a cup.
I popped it in the oven at 350. I restirred every 20 minutes or so. After about an hour and a half I pulled it. It seemed to reach a stopping point on browning, and is still a little light for my taste. Also, it appears oily, like there is a sheen on top. If I stir it incorporates for a moment then separates again. I am wondering whether I need to add more flour, almost a 3:1 ratio, since brown rice flour is significantly thinner. Any advice or suggestions?
I am going to upload a photo I took. This is right after stirring. You can see the darker oil sheen, and the thicker light roux underneath.
This post was edited on 12/20/12 at 7:35 pm
2
Posted on 12/20/12 at 7:49 pm to Boss
Try Xanthan Gum. Use much less. Maybe 1 heaping tablespoon to 1 cup oil. Watch it closely. It may darken much faster than flour. Some people use white rice flour over the brown rice flour too. My wife's college roommate is on a Celiac diet. millet flour is an option too, but it has a lot of simple sugars in it, I think.
Posted on 12/20/12 at 8:16 pm to Btrtigerfan
you can brown flour in a microwave without any fat/oil
Posted on 12/20/12 at 9:31 pm to Rohan2Reed
Dats some nasty lookin shite
Posted on 12/20/12 at 9:57 pm to Tbobby
quote:
Message Posted by Tbobby you can brown flour in a microwave without any fat/oil
Never seen it in microwave. Done it in skillet with just flour no oil. Works good and taste pretty good.
Posted on 12/21/12 at 9:52 am to Rohan2Reed
I am trying a second batch with potato starch. After an hour and a half it has not browned at all.
Posted on 12/21/12 at 11:24 am to Boss
I might be talking to myself here, but anyway, this morning I tried:
Potato Starch and oil in the oven--Epic fail. Didn't brown at all.
White Rice and oil in the microwave--looked good, but I overcooked it and settling it burnt.
White Rice dry in the microwave, just didn't look like it came out good at all
Millet Flour and oil in microwave---I think this is the one. I did 3 minutes, stir. 1.5 stir, 1.5 stir, 1.5 stir. I got a peanut butter look.
I am not sure I can get a chocolate look with GF flour. Just haven't had any luck without burning it.
Here is the millet flour roux and then I chopped and sauteed onions and celery and 4 pieces of sausage, added a bit of chicken stock and the roux just to see how palatable it is. It came out fine, a little nutty, but I think once I actually make the gumbo it will come out pretty well.
Potato Starch and oil in the oven--Epic fail. Didn't brown at all.
White Rice and oil in the microwave--looked good, but I overcooked it and settling it burnt.
White Rice dry in the microwave, just didn't look like it came out good at all
Millet Flour and oil in microwave---I think this is the one. I did 3 minutes, stir. 1.5 stir, 1.5 stir, 1.5 stir. I got a peanut butter look.
I am not sure I can get a chocolate look with GF flour. Just haven't had any luck without burning it.
Here is the millet flour roux and then I chopped and sauteed onions and celery and 4 pieces of sausage, added a bit of chicken stock and the roux just to see how palatable it is. It came out fine, a little nutty, but I think once I actually make the gumbo it will come out pretty well.
Posted on 12/21/12 at 12:26 pm to Boss
If I'm not mistaken (and if I am I'm sure one of the board police will shortly correct) it is the gluten that makes the roux thicken or tighten sauces. So if you take the tightening out at that point you are looking for that nutty roux flavor right? So what would be wrong with finding one of your alternative agents that thickens and has the nutty flavor and just happens to make a blonde gumbo? While I love to see me some dark gumbo bubbling in the pot texture and taste are where its at.
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