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Started By
Message
Who can help with gluten free gumbo/roux?
Posted on 11/30/16 at 4:45 pm
Posted on 11/30/16 at 4:45 pm
Have a recent celiac diagnosis in family. If I use rice flour (or some other type), am I looking at any differences in taste or method? I'm likely going to end up cooking one for a group on Saturday. I had wanted to do a test run before I made for people but not going to have time. Bad idea? Or no really difference? And please let me know what is best substitute. Thanks!
8
Posted on 11/30/16 at 4:48 pm to josecanseco
Don't make a roux at all, triple the amount of onions you use and brown the hell out of them.
Posted on 11/30/16 at 4:56 pm to josecanseco
Why not just cook that person something without gluten instead of making the entire group suffer?
Posted on 11/30/16 at 5:08 pm to CHEDBALLZ
quote:
Don't make a roux at all, triple the amount of onions you use and brown the hell out of them.
Thats an interesting thought. Like a french onion soup with sausage and chicken. Have you tried that?
Posted on 11/30/16 at 5:10 pm to Jibbajabba
make a file gumbo
Posted on 11/30/16 at 5:11 pm to tiger rag 93
Because ideally not using regular all purpose flour would not make the dish and group suffer.
Posted on 11/30/16 at 5:25 pm to josecanseco
Use a normal roux and see if said person is full of shite.
Posted on 11/30/16 at 5:26 pm to josecanseco
Corn starch
Arrowroot
Tapioca flour
Potato flour
Masa
You cannot brown any of these in fat like a traditional roux so you will have to achieve the dark brown color of gumbo by alternative means. A good cheat would be kitchen bouquet or Maggi. Hope this helps. Report back on your results!
Eta: the texture & flavor will be jeopardize as well because, well, it's not real gumbo...
Arrowroot
Tapioca flour
Potato flour
Masa
You cannot brown any of these in fat like a traditional roux so you will have to achieve the dark brown color of gumbo by alternative means. A good cheat would be kitchen bouquet or Maggi. Hope this helps. Report back on your results!
Eta: the texture & flavor will be jeopardize as well because, well, it's not real gumbo...
This post was edited on 11/30/16 at 5:29 pm
Posted on 11/30/16 at 5:36 pm to josecanseco
Use butter for your fat w/ rice flour and it will brown nicely and make a good roux.
Posted on 11/30/16 at 6:08 pm to Jibbajabba
quote:
Have you tried that?
Many people in Chauvin make gumbo like that.
Posted on 11/30/16 at 7:15 pm to josecanseco
Get your brown color with Kitchen Bouquet.
No - seriously.
It will work great.
No - seriously.
It will work great.
Posted on 11/30/16 at 7:23 pm to josecanseco
Try this. Don't know what it taste like but it's worth a try-I guess
LINK
LINK
Posted on 11/30/16 at 9:39 pm to josecanseco
Use millet flour. Works great. Been doing it for years.
Posted on 11/30/16 at 9:43 pm to josecanseco
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