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Started By
Message
1
Posted on 2/5/19 at 9:55 am to JGood
quote:
maybe even add some of the instant roux
NO! Instant roux is enriched flour. DO NOT ADD if you are trying to avoid gluten!
If you must thicken, use xanthan gum or use almond flour to make the roux. Add the almond flour after all of the meats and make a roux, add veggies to stop the browning process like normal. Caution it goes dark really quick and you only need a little it of it.
Posted on 2/5/19 at 9:56 am to CoachChappy
The instant one in the link in my post directly above yours is gluten free!
This post was edited on 2/5/19 at 9:58 am
Posted on 2/5/19 at 9:56 am to JGood
Sorry I just saw that after I posted.
I would still use the almond flour just to cut on the carbs. If you are substituting already, why not?
Post an update after you cook.
I would still use the almond flour just to cut on the carbs. If you are substituting already, why not?
Post an update after you cook.
This post was edited on 2/5/19 at 9:59 am
Posted on 2/5/19 at 10:01 am to CoachChappy
Yessir! We're getting another cool spell this weekend, so if we don't go on a trip, I think I'm going to make it Friday!
Posted on 2/5/19 at 10:17 am to JGood
There ya go. I got mine at one of the grocery stores in St. Francisville.
Posted on 2/5/19 at 10:19 am to JGood
quote:
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.
Ya, that's why I asked if it was really celiac. I wasn't trying to be snarky, but if she really has celiac gluten will frick her world up. I had a professor with it and he had some horror stories.
Posted on 2/5/19 at 10:23 am to Centinel
All good. And it will frick her up bad. When she told me about the 3 times she ate it after she got it and what happened, I didn't want to eat bread near her lol.
This post was edited on 2/5/19 at 10:26 am
Posted on 2/5/19 at 10:52 am to JGood
I know your gf's issue is probably serious, but this is all I could think of.
quote:
So it can never not hurt us again.
Posted on 2/5/19 at 11:02 am to 9Fiddy
Definitely sending that to her next time I'm late to meet her
Posted on 2/5/19 at 12:18 pm to JGood
Look up Cup for Cup gluten free flour. Friend of mine uses it to make roux’s and likes it.
This post was edited on 2/5/19 at 12:20 pm
Posted on 2/5/19 at 3:44 pm to TigerAlum1982
quote:
Look up Cup for Cup gluten free flour. Friend of mine uses it to make roux’s and likes it.
That's what I used. Got it at the Mid City Whole Foods.
Posted on 2/5/19 at 3:47 pm to JGood
My wife has celiac and I just used gluten free flour but unfortunately I can’t remember the name of it. It’s in a blue bag and has several different type of flours in it. I add a tad more than normal but only issue is I can’t get it dark. I don’t spend as much time on it with GF roux though but regular flour would darken for me quicker. It taste the same in the end though
Posted on 2/5/19 at 3:55 pm to windshieldman
King Arthur is the brand of flour. OP just use that or other good GF flour, you don’t need anything else, just add a tad more flour than normal, maybe a tablespoon or 2 extra than normal, your gumbo will taste the same. I made gumbo with regular flour way too many times for years and recently when wife got diagnosed have used GF flour, it taste exactly the same
Posted on 2/6/19 at 6:43 am to windshieldman
Awesome! Thanks for the info bossman
Posted on 2/6/19 at 9:03 am to JGood
If she can't produce a diagnosis from a real doctor, she's trouble.
Posted on 2/6/19 at 3:09 pm to JGood
(no message)
This post was edited on 10/12/22 at 7:29 am
Posted on 2/6/19 at 3:27 pm to celltech1981
quote:
a lot of pricks on this board
No kiddin. Wasn't expecting such dickheadishness from the F&D board. Thought I was on the O-T for a second
Same to you! I bought the Savoie's and it's coming in tomorrow. I'll bump this thread and let you know how it comes out.
Posted on 2/6/19 at 4:50 pm to JGood
(no message)
This post was edited on 10/12/22 at 7:29 am
Posted on 2/18/19 at 12:14 pm to celltech1981
[/img] It was rainy and in the 40's this past weekend so I used the Savoie's gluten free roux. Sorry for no pics of the process, but it came out frickin great. I wouldn't have known it was gluten free had I not cooked it. A buddy from back home, his gf, and mine all loved it and went back for seconds. A few notes if y'all wanna try: When I first added the roux powder, it clumped up pretty bad (will use sieve or colander to break it up next time). The color and consistency looks AWFUL when you first add it in; it's very dark and thin, but after 20-30 minutes of stirring and simmering, it looks like a normal gumbo. Make sure you stir it pretty regularly as the roux mixes. I had some stick to the bottom and had to do some scraping.
I'm not sure what I was expecting, but it wasn't that it'd be as good as it was. Have it bagged and frozen for the occasions she can't eat whatever I'm cooking and I won't be worrying about sending her on a week of porcelain grabbing and doc visits.
TLDR: gluten free gumbo tasted about the exact same as my regular gumbo. Kept Ms JGood off the toilet and the hospital.
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