Gluten free roux

I've done it a couple times to make a batch of gumbo for the daughter of some friends of ours, who is legitimately gluten intolerant.

It kind of gums up as you get it darker and darker; however, I've had good success with the King Arthur brand of gluten free flour.

We’ve used the roux pictured above and it’s great.

We also use any “1 for 1” gluten free flour baking mix like Bob’s Red Mill or King Arthur and it’s great as well. Rice flour also works.

this might be heresy but could you thicken with corn starch slurry and use Kitchen Bouquet for color?

Not to discount people with Celiac Disease (true gluten intolerance).

One of my children has "gluten intolerance", diagnosed by homeopath NP. I started researching after she started having consistent issues with bread/pizza/rolls. We found Sunrise Flour Mill in Minnesota. She now uses their flour products exclusively and has no issues with it. GMO is the culprit here.

Another source we are using is buying European produced wheat products such as Caputo. We had pizza on a trip, she ate it. I noted the Caputo flour walking through the restaurant and put it in my phone. No ill effects from the pizza, she went back to the same place a couple weeks later, same results. I ordered her some of that flour and she can eat the pizza made with it.

Both of them boast "ancient" grains/old school wheat seed, in other words, non-GMO.

For the love of donuts, pizza, and yeast rolls everyone with gluten intolerance should try these products.

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GMO is the culprit here.

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That's interesting since there is no GMO wheat grown in the United States.

I've had good success with corn flour and ghee or butter. It isn't exactly like wheat but does produce a good toasted flavor. If you only have cornmeal you can run it through a blender or food processor to make it more like flour.

A friend of mine made a cauliflower roux for dinner last year and I couldn’t tell the difference from flower. Had multiple bowls

Yes. I've made it before with gluten free bread flour for someone with celiac. The non-celiac people couldn't tell the difference.

It was discussed at our family Christmas and we all agreed that the Savoy's gluten-free roux is superior.

As well as my cooking of the gumbo.

Quite a bit more gluten-free people here than I expected.

My 11 year old daughter was diagnosed celiac positive by blood test about 3 years ago and confirmed with colon biopsy after that.

Got it down to a science on the kid level, but always looking for new things she can try



I am in NWLA and oddly enough, one of the Walmart Market locations near me has a ridiculously good gluten free section.