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  1 0 I don't know about that part but an acquaintance who used to make it took 20 or more minutes ( lost touch so I can't ask him). Try longer and maybe in a smaller pot so you're not unevenly heating it by tipping off the burner. But my brain immediately jumped to the flour. Maybe you're gonna have to sacrifice the color to get the gluten free. How did it taste? sublevelthree answered in Cooking Tips & Tricks 3 months ago | Report 1 comment by Dr_Adequate… 0 0 Ok, thanks. Yeah, I didn't know how long it would take and the recipe didn't say. The taste was acceptable - I was making gumbo, and the roux thickened it up nicely. I burned the bacon though, so it all had a smoky, burned tang that I need to avoid next time. Dr_Adequate commented 3 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  1 0 I'm not sure about a gluten free alternative. However when making roux for gumbo (where you want a brick red roux) the easiest way it to do it in the oven. Melt the butter on the stove top over medium low heat. Then stir in your starch. once it's combined put it in a 350F oven, and just stir it every 10 minutes or so. In 30 minutes you should get to a pretty dark roux. Go longer if needed. Andrew Beck answered in Cooking Tips & Tricks 3 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  1 0 I can't answer to the GF alternative but if you understand what you're trying to do maybe it will point you in the right direction. The way that "gluten" plays into this is by virtue of the relationship of the amino acids in wheat flour to the flavor forming reactions when you cook it. If I were you I'd put away the gluten free "flour" mixes and experiment with gluten free flours milled from actual grains, like teff. But here's some stuff I'd be thinking about if I were in your shoes: The point of a roux is to thicken the sauce and add flavor. It does this by using fat and low heat to separate the starch granules in the flour, making them available to absorb the liquid you are about to add. When the starches absorb the liquid they swell- a lot. If you don't separate the starch granules you won't have enough available to absorb the liquid and the sauce will be lumpy and thin. I don't see why this wouldn't work with any flour milled from grain, but you'd have to dig into it a bit. OK? so many (initially) unbound starch granules is one goal. You don't have to fry flour for that, you can use any starch. Then there's flavor. You heat the flour in fat-voila- maillard reaction, responsible for that light fried/toasty flavor characteristic of southern cuisine. But here's the rub- there are hundreds of such reactions (all yielding different flavors and colors) depending on the material or combinations of materials you're heating and how you're doing it. So rice flour, although starchy, won't brown the same way as wheat flour and won't taste or look the same either. Straight starches such as tapioca (and actually even white rice flour) are going to be very low (or devoid of) sugars or amino acids and you won't get the maillard reaction, so no browning, no toasty flavor. Maybe try sweet rice flour? You're not doomed, you just might not need to fry flour to achieve the same effect. Thickening properties and flavor profile are your goals. Not necessarily making a roux- capisci?- thick sauce with a background fried/toasty flavor is what you want, not necessarily fat and flour in a frying pan. Good luck hope I didn't confuse you!!! George De Pasquale answered in Cooking Tips & Tricks 3 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 Some people - people who make a Cajun/Creole roux frequently - are good at taking the flour from white, to blond, to peanut butter brown, to dark chocolate brown in high heat in a comparatively short amount of time (let's say 15-20 minutes). Also, experienced folk can use fats with low smoking points pretty successfully - lard, suet, pan drippings, margarine (margarine seems to be used more than butter...can you dig it?). But...if you are new at it, it tedious and maybe a little boring, but I would strongly recommend med to med hi and olive oil for a longer period of time (30-40 minutes while standing over it and stirring it very, very frequently). It's also important to know that when you take flour to a medium to dark roux, it can no longer be used as a thickening agent. The flour becomes a taste participant but loses its usual properties. Because of this I'm wondering if it doesn't somehow deactivate the gluten. I'll have to research that. I'd increase the oil a bit. Personally, I think the oil should cover the bottom of the pan and be at least 1/8 inch deep. But your proportions sound correct (1:2 oil:flour is classic in some books). Can't advise you on rice, potato, or tapioca flour. Doesn't sound like it'd be very good even if it browned properly. There should be a bold, nuttiness to the roux that'll stand up to stuff like Louisiana Hot Sauce and andouille. Have you seen this? http://www.seriouseats.com/recipes/2011/01/gluten-free-tuesday-roux-rice-flour.html I'd have to try it to recommend it, but it looks like la vrai chose. Good luck, Doctor. Bauhaus answered in Cooking Tips & Tricks 3 months ago | Report 1 comment by Dr_Adequate… 0 0 Yeah, I didn't know how long it would take and the recipe didn't say. I also knew I should have used a smaller saucepan, and I even had it ready, but at the last minute decided to try it in the soup pot (as the recipe called for). I'll know better next time. I wish I could do it with regular wheat flour, but then The Future Mrs. Dr. Adequate will go hungry. Thanks for the link- that explains a lot, and will probably be what I do next time. Good to know that the rice flour will not sustain a color change too. Dr_Adequate commented 3 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 Try creating your roux with garbanzo flour. It is great for thickening soups and sauces in general. The ratio is usually 1:1 or fat to flour I thought. agness answered in Cooking Tips & Tricks 3 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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