Roux with a gluten free substitute?

Use rice flour....ok. Which one? Thanks for answering

Same method as a regular roux?

Thanks! :)

Ty hobo!

Use millet flour from arrowhead mills. I tried them all and that was the best result.

My buddy makes a seafood gumbo without a roux. He browns a ton of onions. Its a little looser than a regular gumbo though.

Interesting, I have millet flour in my cabinet. Will try and report back!

I like your idea, but I like doing it the traditional way if I can :)

I'm embarrassed that I never had gumbo before being diagnosed with celiac. Or a po boy, muffuletta, etc. Mom was a crazy Yankee that forbid good southern food. I didn't have biscuits and gravy until I was in my 20s.

I'll try a couple different rouxs and report back. So far I will try oat flour, millet flour, and every variation of rice flour lol.

There was an outfit at the LRA show that had. Gluten free roux. Can't remember the name, but with all of the people that need to be GF now I'm sure it won't be long before it's readily available in groceries

quote:

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My buddy makes a seafood gumbo without a roux. He browns a ton of onions. Its a little looser than a regular gumbo though.

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here's a good example of non-roux gumbo that is 'authentic'
LINK /
from the pdf transcript:

"We don’t do like--you can see it’s not--the roux is not
heavy. Sometimes we use--I used about a tablespoon of flour, so but I use quite a bit of onion
and I just sauté, sauté until it gets real—that real color."

"It’s already made—I make a roux and I keep it in the refrigerator. And I add just what—
just a small—about a tablespoon."

SR: A tablespoon of roux. I thought you didn't use roux but I guess—
00:22:26
AT: Sometimes, sometimes. I don’t ever use roux, but like the seafood gumbo, sometimes you
have to use a little bit for the color.