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Savoie’s Gluten Free Roux
Posted on 10/18/25 at 7:56 pm
Posted on 10/18/25 at 7:56 pm
My daughter was in town on break and wanted gumbo. She found out recently that she needs to eat gluten free, so I gave the Savoies a try. I must say, pretty good for what it is. She was quite happy, because my gumbo is one of her favorites. Still prefer a regular roux, but this will work when I’m cooking for her.
5
Posted on 10/18/25 at 9:13 pm to Lambdatiger1989
My mom recently developed celiac's as well. If you're looking for a homemade gluten free gumbo option, try a smothered okra base. Melissa Martin has a great one at MSC in NOLA and the recipe can be found online. I was never an okra fan but that recipe is one of my favorite gumbo recipes, gluten free or not.
This post was edited on 10/18/25 at 9:14 pm
Posted on 10/18/25 at 9:40 pm to Lambdatiger1989
My wife avoids gluten due to an autoimmune issue (not celiac).
I have been making her gluten free gumbo without using wheat flour for about 10 years. I have tried rice flour, corn flour, sorghum, you name it... the best alternative we have found is pretty much just using 3x the onions, adding a bunch on bay leaves and then using file.
To me it tastes a lot like the broth/juice of jambalaya before the rice, but she's happy with it,
I will probably give the Savoie's a shot, but expectations are low.
I have been making her gluten free gumbo without using wheat flour for about 10 years. I have tried rice flour, corn flour, sorghum, you name it... the best alternative we have found is pretty much just using 3x the onions, adding a bunch on bay leaves and then using file.
To me it tastes a lot like the broth/juice of jambalaya before the rice, but she's happy with it,
I will probably give the Savoie's a shot, but expectations are low.
Posted on 10/19/25 at 7:40 am to Citica8
Mine were too, but I was actually happy with how it turned out. My ratio for the roux was 10 cups stock to 1 cup of the “roux” powder. We like our gumbos on the thicker side, so adjust accordingly to your taste.
Posted on 10/19/25 at 7:48 am to xXLSUXx
Look up the Chauvin Gumbo in the F&DB Recipe Book. Smothered okra base.
Posted on 10/19/25 at 8:04 am to Lambdatiger1989
I like that Savoie’s stuff as a gravy thickener. Haven’t tried it yet as a straight up roux.
However, I have made a couple gluten free gumbos for some friends of ours whose daughter is legit gluten intolerant. I’ve found the King Arthur brand is one that doesn’t gum up too bad and separate when stock is added. I’ve used it for a etouffee as well for them, which is easier because you’re just trying to get a blonde to tanish roux, as opposed to a dark brown one.
However, I have made a couple gluten free gumbos for some friends of ours whose daughter is legit gluten intolerant. I’ve found the King Arthur brand is one that doesn’t gum up too bad and separate when stock is added. I’ve used it for a etouffee as well for them, which is easier because you’re just trying to get a blonde to tanish roux, as opposed to a dark brown one.
Posted on 10/19/25 at 9:07 am to Stadium Rat
quote:just sent this to my daughter thanks rat. Makes perfect sense that puréed okra would do the trick
Chauvin Gumbo in the F&DB Recipe Book. Smothered okra base.
Posted on 10/19/25 at 9:14 am to xXLSUXx
Posted on 10/19/25 at 9:28 am to cgrand
quote:
here’s the recipe it sounds great
There's 5 or 6 gumbo recipes in her cookbook - I think that's one of the only ones that DOESN'T have the okra base.
But to be fair I think a few have her mom's name Maxine in the title. This is the one I was thinking of.
And like Rat mentioned there's one in the pinned cookbook as well.
This post was edited on 10/19/25 at 9:38 am
Posted on 10/19/25 at 10:50 am to Lambdatiger1989
I’ve used jar rouxs in the past and you wouldn’t be able to tell the difference
Posted on 10/19/25 at 8:39 pm to Stadium Rat
quote:
Look up the Chauvin Gumbo in the F&DB Recipe Book. Smothered okra base.
That was kind of the inspiration, a DTB gumbo, which from what I'm told isn't roux based.
The first time I heard about it was someone that was doing keto, rather than just trying to avoid gluten. Made it for my wife heavy on the onions no okra and she loved it. It's definitely not what I think of when I think gumbo, but if it scratches her itch I have no problem making a big pot once or twice a year, and freezing it for her.
Posted on 10/20/25 at 9:44 am to ragincajun03
I've got kids who are celiac. Typically, we use bobs red mill all purpose. It gums up some, but typically cooks out w time. Also, I've noticed that adding ~ 1 tbs oat flour seems to reduce or stop the gumming issue.
that said, id like to try the savoies-
that said, id like to try the savoies-
Posted on 10/20/25 at 11:24 am to junior
I looked for it at a bunch of stores and finally found it at Rouses.
Posted on 10/20/25 at 11:50 am to Lambdatiger1989
T-Moise farms in Sunset has a gluten free roux with a lard base. It does the trick.
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