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Gluten free roux
Posted on 12/21/20 at 7:48 pm
Posted on 12/21/20 at 7:48 pm
So as part of our Christmas dinner this year I was planning on making a crab bisque and my sister in law has Celiacs disease. I was thinking of using buckwheat flour to make the roux. I’m going to do a test run tomorrow night but was just wondering if anyone on here had ever tried buckwheat in a roux. Seems like it would be better than rice or coconut flour.
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Posted on 12/21/20 at 7:59 pm to highcotton2
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
Posted on 12/21/20 at 8:06 pm to highcotton2
Not sure how you make yours, but if you only need a roux for emulsification (thickening) xanthan gum works great. Harder to find is sodium citrate. Maybe make a mock batch with no crab and play around with it. Sauteed lump crab in butter is pretty decadent if you want an alternative for her.
Posted on 12/21/20 at 8:19 pm to highcotton2
She’s the weird one, don’t make everyone else suffer.
This post was edited on 12/22/20 at 9:04 am
Posted on 12/21/20 at 8:20 pm to Boston911
quote:
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
I would suggest not altering a dish so that everyone has to try the experiment. Just make an alternate, gluten free dish for her, so that she can enjoy it with the family. As a diabetic, I have to skip a lot of the things that the rest of my family gets to enjoy, but I wouldn't dream of making everone else eat a low carb dish just because of me.
Posted on 12/21/20 at 8:22 pm to highcotton2
1/2 cup oil
1/2 cup almond flour
About 2-3tbsp xanthum gum
Let it cool and drain excess oil off the top to keep your dish from getting oily.
1/2 cup almond flour
About 2-3tbsp xanthum gum
Let it cool and drain excess oil off the top to keep your dish from getting oily.
This post was edited on 12/21/20 at 8:23 pm
Posted on 12/21/20 at 8:30 pm to highcotton2
wonder if you can do an oven roux with that buckwheat flour
Posted on 12/21/20 at 8:34 pm to highcotton2
Just use a cornstarch slurry for the thickener. It’s gluten free.
Posted on 12/21/20 at 9:07 pm to Boston911
quote:
None of this is going to end well,,
Good call.
I was just curious if anyone had tried it. Apparently not. I suspect it will be no different especially since it is a blonde roux. I will try a test run tomorrow.
Had a crop of buckwheat for the bees this year and ended up harvesting it. Thought that might be a good use for it.
Seed are very dark and was very dusty at harvest.
Posted on 12/21/20 at 9:21 pm to Boston911
I’m sure your parents are so proud that their child is a dick. Carry on.
This post was edited on 12/21/20 at 9:27 pm
Posted on 12/21/20 at 9:24 pm to highcotton2
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.
Posted on 12/21/20 at 10:14 pm to highcotton2
I have Celiac and use cup 4 cup all purpose gluten free flour for my roux and no one can tell the difference
Posted on 12/21/20 at 10:17 pm to hobotiger
quote:
I have Celiac and use cup 4 cup all purpose gluten free flour for my roux and no one can tell the difference
Ok, so what kind of “flour” is it? And you use 4 cups of flour and I’m assuming 4 cups of oil? Sounds like a lot.
This post was edited on 12/21/20 at 10:18 pm
Posted on 12/21/20 at 10:21 pm to highcotton2
quote:
Sounds like a lot.
That is a lot. I have the skeptic.
Posted on 12/21/20 at 10:39 pm to highcotton2
Wonder if a better option might be a rouxless gumbo instead of experimenting with different flours?
Posted on 12/21/20 at 10:44 pm to Powerman
quote:
Wonder if a better option might be a rouxless gumbo instead of experimenting with different flours?
OP said he was making a bisque.
Posted on 12/21/20 at 10:53 pm to Boston911
quote:
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
This right here is what the Christmas Season is all about. Cheers.
Posted on 12/22/20 at 12:04 am to highcotton2
quote:
so what kind of “flour” is it? And you use 4 cups of flour and I’m assuming 4 cups of oil? Sounds like a lot.
Cup 4 cup is the brand name of a gluten free all purpose flour
Posted on 12/22/20 at 12:21 am to Btrtigerfan
quote:
OP said he was making a bisque
Rouxless bisque then
Don't overthink it
Posted on 12/22/20 at 5:25 am to highcotton2
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
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