It’s almost gumbo season, and I’m about to put the pot to work. I have to make a GF roux because of an allergy. I have made them in the past, but I have never tried to make a really dark roux. I usually get it to a medium color and roll with it to avoid possibly burning it. Has anyone tried to push a GF roux to where it’s get really dark? For reference, I use King Arthur’s GF 3:1 all purpose flour.

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Posted by Yat27

Austin

Member since Nov 2010

8338 posts

Posted on 10/5/24 at 1:37 pm to DeafJam73

I haven't done it myself, but I know a guy that says he has good luck with oat flour.

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Posted by PerplenGold

Member since Nov 2021

2215 posts

Posted on 10/5/24 at 2:09 pm to DeafJam73

Have used gf flour many times. No issues. Have seen black specks a time or 2 but no burnt flavor. Not sure why, heat too high, gf flour shouldn’t go too dark or what. Dark roux is always my target.

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Posted by JodyPlauche

Baton Rouge

Member since Aug 2009

9774 posts

Posted on 10/5/24 at 3:18 pm to DeafJam73

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Posted by PapaPogey

Baton Rouge

Member since Apr 2008

40464 posts

Posted on 10/5/24 at 3:29 pm to DeafJam73

I was with a friend in Lafayette recently and he made a cauliflower roux gumbo that was unbelievable. Honestly couldn’t taste the difference from traditional.

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Posted by junior

baton rouge

Member since Mar 2005

2560 posts

Posted on 10/5/24 at 4:01 pm to DeafJam73

Kids w celiac. I’ve burned a gf roux or two. Fairly dark w bob’s red mill is typically not a problem.

I’ll add better than boullion on occasion, and it can darken the base.

This post was edited on 10/5/24 at 4:04 pm

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