re: Gluten free roux

We use that brand regularly here at home. Haven’t tried it for a roux - typically we’ve just used rice flour and are happy with results. Y’all have used the cup for cup for roux?

Savoie's Gluten-free dry roux

I used it last year and you can tell a difference.

Bought it at Hi Nibor.

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.

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windshieldman

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Great post.

My wife's college roommate and best friend has had celiac's for 20 years now. She lives out of state, and when she visits we eat jambalaya, seafood stuffed potatoes, grilled steaks and even boudin. You aren't dead. You just have to think a little differently. All of the gluten free brownie mixes never really set, so they stay somewhat gooey. That's how my wife and daughter really enjoy them, so we buy that kind year round. HighCotton isn't going to leave his SIL out. To suggest otherwise is foolish.

Get fricked

I’m glad someone like you came along to chime in. All these try hard assholes could have just bothered not to comment.

Some good friends of ours have a 10 year old girl who is Type 1 diabetic and highly allergic to gluten (maybe this celiacs is what she has, I don’t know for sure). I’ve always wanted to make a gumbo for then that she could also enjoy.

Thank you. For the recommendation. I’ll have to give it a shot.

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I’m glad someone like you came along to chime in.

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Agreed. I started looking at gluten free roux last night. My wife got diagnosed with something a little over a year ago and she can't eat gluten or dairy. It's not as bad as Celiac. If she eats it by accident she won't be crippled in pain but will have some issues that range in discomfort.

I substitute gluten free products where necessary. Mostly comes down to using gluten free pasta or flower along with a vegan butter. Gluten free pasta is fine when cooked fresh but I don't like the leftovers. The butter is something I can't really tell the difference.

Traditionally I've made a turkey gumbo on Christmas Eve using the Thanksgiving leftovers. Was looking to do a gumbo again. I've used the Savoie's gluten free roux mix before. It's decent, but not the dark and rich gumbo I like. It's something I would use to make a quick gumbo with a rotisserie chicken and store bought stock. Good for a routine meal, but not good enough for a special night.

For those that have used the gluten free flour, can you clarify? Use the same ratios as normal flour? I'm curious about the binding of oil and flour as well as thickening power.

Can you get it to a dark chocolate color? I like to do an oven roux to get there while I make my stock. Not a lot of info online about this that I could find. I don't trust a yankee version of gluten free gumbo and roux color...want to hear from people that know the real thing.

I'll try some of the flour recommendations here. We have something my wife uses that I've used in Chicken Marsala. I don't notice a difference but it's a small amount there.

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