Gluten free roux

I like the Bob's Red Mill gluten-free baking flour because it doesn't have xantham gum in it.

I have used Bob's Red Mill oat flour and had better results than almond flour. I know oats are gluten free if there is no cross contamination with anything else at the facility.

I came across a recipe that used 3 tablespoons of coconut flour and 3 tablespoons of almond flour with 1/4 cup of fat (it used bacon fat) I usually double it and still use it every time I make gumbo. People can bitch and downvote about using those 2, but no one can tell. I have some meat and potato people that eat it and never say anything. Well, they do say it's delicious and eat every drop. Do with this what you will

Rice flour is what I have found that gives the best flavor.

Almond flour sucks and is gritty.

Be careful of xantham gum in gf flour. It will clump really bad once any moisture is added so try to avoid it.

Savoie's also has an instant gf roux that isn't bad either.

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occasionally have to do this, and I just add a bit of extra okra and reduce the broth a bit. You lose a bit of color and thickness, but the flavor is still great.

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So you don’t have any roux at all? You just start with the trinity and add in your protein and broth? Then thicken with a little okra and by cooking it down? I can’t see any way that would taste anything like gumbo. It’s a soup. The roux is essential to flavor.

Used to make gluten free gumbo. Tried them all. Millet flour is th3 best substitute

^ This is the correct answer. I use the 1-1 and some of my friends prefer my gluten free version. Lol

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some of my friends prefer my gluten free version

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It really is practically indistinguishable (with the 1-1).

Only other one not mentioned that I have tried before was kasava flour. Left the gumbo very grainy, with lots of sediment.