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Gluten Free Roux - Updated w/ Pic and Tips
Posted on 2/5/19 at 8:53 am
Posted on 2/5/19 at 8:53 am
I know, I know. My heart hurts typing that out, but I started dating a girl with a list of dietary restrictions and she mentioned how much she loves gumbo, but can't eat it. Next time I cook one, I'd like to have a smaller pot that she can eat her gumbo w/o fear. I looked up a few gluten-free jarred rouxs, but I wanted to see if any of y'all had any experiences or recommendations with them? TIA
This post was edited on 2/18/19 at 12:15 pm
12
Posted on 2/5/19 at 8:59 am to JGood
She legit have celiac disease, or just a "gluten intolerance"?
Posted on 2/5/19 at 9:05 am to Centinel
Very legit, she made it extraordinarily clear that she isn't some 'overdramatic basic white girl' when we started going out and I asked her about it.
This post was edited on 2/5/19 at 9:23 am
Posted on 2/5/19 at 9:13 am to JGood
I got you dog. My wife has issues with gluten, could be an allergy but idk. I still eat gluten but the majority what I cook for us is sans gluten.
The roux, I like to use 1:1 millet flour and butter/oil. It gives a similar nutty flavor that a traditional roux gives. The issue lies in thickening, as in it won't make the gumbo thicker. To fix this, I use xantham gum at the end by adding it little by little until the desired thickness is achieved.
The roux, I like to use 1:1 millet flour and butter/oil. It gives a similar nutty flavor that a traditional roux gives. The issue lies in thickening, as in it won't make the gumbo thicker. To fix this, I use xantham gum at the end by adding it little by little until the desired thickness is achieved.
Posted on 2/5/19 at 9:18 am to dtett
That's an awesome idea with the xantham gum, I was thinking corn starch, but that's probably a lot better! Thanks!!
Posted on 2/5/19 at 9:24 am to JGood
quote:
she made it extraordinarily clear that she isn't some 'overdramatic basic white girl'
She sounds like a mildly-dramatic, complicated white girl, good luck.
Posted on 2/5/19 at 9:30 am to JGood
quote:
she mentioned how much she loves gumbo, but can't eat it.
Then how does she know she "loves it" if she can't eat it? Presumably she has eaten it enough times to develop a love for it. Is this a newly developed allergy? Has it always given her issues?
Others can, I'm sure, give you a gluten-free roux recipe. But I have a sneaking suspicion that if you served her regular Gumbo and told her it was gluten free things would turn out just fine.
Posted on 2/5/19 at 9:31 am to JGood
I made gumbo 2 weeks ago without any Roux. I browned my meats down and controlled the grease temp with water like you would for Jambalaya. Use a black cast iron pot.
Start with browning the sausage in olive oil. Then the chicken breast, then thighs.
Use a little Xanthan gum for thickening. I didn't need it, but you may want it.
I have also used almond flour roux. It browns very quickly, so watch it closely.
Start with browning the sausage in olive oil. Then the chicken breast, then thighs.
Use a little Xanthan gum for thickening. I didn't need it, but you may want it.
I have also used almond flour roux. It browns very quickly, so watch it closely.
Posted on 2/5/19 at 9:36 am to JGood
I haven't tried them but at Red Stick Spice they have one made from corn and another, but can't remember what it is made from. I am sure they are good. Not sure if you are local or not but they are out there.
Also, is she really suffering from Celiac or is she just one of those pretending to be intolerant? If the latter then it is a huge red flag and I would run.
Edit: I see she is legit so that's good news.
Edit Edit: I would advise against Xantham gum. It makes everything so slimy but maybe that is just me.
Also, is she really suffering from Celiac or is she just one of those pretending to be intolerant? If the latter then it is a huge red flag and I would run.
Edit: I see she is legit so that's good news.
Edit Edit: I would advise against Xantham gum. It makes everything so slimy but maybe that is just me.
This post was edited on 2/5/19 at 9:38 am
Posted on 2/5/19 at 9:38 am to Alt26
It started when she was around 18, but I honestly didn't start the topic for a sneaking suspicion or medical theory debate. I just wanted some ideas and recommendations to cook something that won't send her to the hospital.
Posted on 2/5/19 at 9:39 am to JGood
Avacado oil and almond flour
Posted on 2/5/19 at 9:39 am to BigB0882
I'm not local, moved out of La last year.
As far as the xantham gum, I'll try that and the corn starch. It'll most likely be a trial and error process.
As far as the xantham gum, I'll try that and the corn starch. It'll most likely be a trial and error process.
Posted on 2/5/19 at 9:41 am to JGood
Posted on 2/5/19 at 9:42 am to CoachChappy
How much liquid did you add? I'm curious because that's how I do my rice and gravy, but I feel like with that much liquid, I'd have a hard time with color and consistency.
Posted on 2/5/19 at 9:44 am to Btrtigerfan
I saw that one and this one online, but I didn't know if anyone had any experience with them.
Posted on 2/5/19 at 9:47 am to JGood
quote:
How much liquid did you add?
At which point?
I would add just enough water to cool the grease during the browning phase.
To make the gumbo juice, I started by adding enough to deglaze the pan. Once I got it all up, I added enough to just cover all of my meat and veggies by an inch. I would let it cook down to the desired amount.
Since people are getting pissy about gluten in here. I make it this way, because I am eating Keto but refuse to give up gumbo. My BIL uses Cauliflower that is "riced" but I eat it like soup.
I honestly don't think I will go back to making it with a flour roux. No one at our Saints watch party knew I didn't use flour roux.
This post was edited on 2/5/19 at 9:51 am
Posted on 2/5/19 at 9:50 am to BigB0882
Wouldn't the slimy compliment the okra?
That being said, I haven't noticed it being overly slimy.
To each their own though.
That being said, I haven't noticed it being overly slimy.
To each their own though.
Posted on 2/5/19 at 9:51 am to CoachChappy
I meant for the gumbo juice!
I think I'm going to try this method because it's exactly how I do a gravy and maybe even add some of the instant roux a few posts up to thicken it up more Vs. the millet flour and oil and see what comes out better.
I think I'm going to try this method because it's exactly how I do a gravy and maybe even add some of the instant roux a few posts up to thicken it up more Vs. the millet flour and oil and see what comes out better.
Posted on 2/5/19 at 9:52 am to CoachChappy
I made a gluten free roux for gumbo a few weeks ago. Whole Foods has some gluten-free flours that claim to be 1:1 (use as you would a regular flour). The only difference I notices was that the roux browned a little quicker, but the taste was definitely there.
Posted on 2/5/19 at 9:52 am to Btrtigerfan
Where you find that? Looks like something I need to invest in.
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