Gluten free roux

None of this is going to end well,,,,,I’m not sure why we have gravitated towards changing everything we do to cater to one member of the family,,,,props to you for being considerate, but I would tell her what I’m making and that she may want to consider eating before she comes

She’s the weird one, don’t make everyone else suffer.

wonder if you can do an oven roux with that buckwheat flour

Don’t know about for what your making but a family member has celiac also. Made a gumbo roux with almond flour and oil. It really wasn’t bad at all flavor wise. However, at the bottom of the bowl there was a bit of ‘grit’. I’m sure your guest will appreciate your effort.

I have Celiac and use cup 4 cup all purpose gluten free flour for my roux and no one can tell the difference

I use the “1-1” brand of GF flour just like I would AP flour. Works fine and no difference in taste. It’s actually a blend of a bunch of flours and fairly reasonable in price. I think Red Mill makes it

OP my wife has celiacs and we use King Arthur GF flour and it works really well. It sucks for my wife and typically we don’t ever ask anyone to change anything. Only time we ever have was my dad’s house as they were making a chili. He typically puts McCormick chili mix in there but I found a GF chili seasoning mix from McCormick and it worked fine. They don’t add flour to their chili anyways but in case I offered to go get some GF flour if needed.

I understand everyone’s point about not changing for one person but companies have become so good with GF options you can’t even tell the difference many times, especially flour. Biggest difference is in gumbo I don’t let the roux get as dark as I did before she found out she had celiacs. But if you can make your guest feel welcomed by changing up one small thing and having no difference in taste why not just do it? I mean if she was allergic to crab I’d understand saying well sorry but you need to eat before you come, but get some King Arthur or decent brand of GF flour and you won’t notice a difference. If you are handling bread from another dish just wash your hands to get the gluten off every now and then, especially when messing around with the main dish.

I can personally say my wife is mortified at the thought of going anywhere for holidays and for the most part we just stay home. We seldom go to friends cookouts anymore. It embarrasses her to ask someone to go overboard for her and she’s tried to go to events and just not eat and then constantly gets questioned why she isn’t eating, it really sucks. Props to OP for trying to help

ETA: Late edit, I do wanna say, if I was doing a crab bisque and someone was allergic to crab, I really wouldn't tell them they are SOL. I'd still try and make something else they could eat. But also make the crab bisque.

Don’t need roux for your bisque. Put rice in it & let it cook with soup until it overcooks. Puree & it will thinken it. It’s an old method & gives the soup a great flavor