Posted: 8/5/2012 4:09:46 PM EDT
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My wife is gluten intolerant so some things are just out, and some things can be substituted when necessary.
I'm looking for a way to make a roux with something other than wheat flour. Will rice flour or potato flour work? I know I can get those at the chi-chi specialty grocery near us. Any advice would be appreciated. |
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That's not nice. ARFCOM>Google. |
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Quoted:
Any drooling fucknut can come up in a Google search. I want some advice from proven entities... Our own in-house fucknuts, in other words.    The ARFCOMer who has Gary Busey with the crazy dead eyes avatar is a chef in Arkansas. WIsh I could remember his username. |
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Quoted:
Quoted:
Any drooling fucknut can come up in a Google search. I want some advice from proven entities... Our own in-house fucknuts, in other words. The ARFCOMer who has Gary Busey with the crazy dead eyes avatar is a chef in Arkansas. WIsh I could remember his username. w15ly, IIRC |
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Quoted: My wife is gluten intolerant so some things are just out, and some things can be substituted when necessary. I'm looking for a way to make a roux with something other than wheat flour. Will rice flour or potato flour work? I know I can get those at the chi-chi specialty grocery near us. Any advice would be appreciated. Equal parts white rice flour to fat. Works just fine. Corn starch, as well as arrowroot, can be used to 'tighten' a sauce. |
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Quoted:
My wife is gluten intolerant so some things are just out, and some things can be substituted when necessary. I'm looking for a way to make a roux with something other than wheat flour. Will rice flour or potato flour work? I know I can get those at the chi-chi specialty grocery near us. Any advice would be appreciated. Not really. Your best bet is an all purpose gluten free flour. They may have some elements of rice or potato flour in them, but they will have other necessary bits (xantham gum and the like). It is in fact the properties of gluten that give many items with flour their necessary characteristics. I once heard Alton Brown answer a question in a very truthful way. The question was (from a dietician) "How can my celiac patients make guten free French bread?", he said "They can't have French bread" So while you can substitute some things, they are always just poor imitations of the gluten containing items. |
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Don't pander to the old farts on here, make 'em work for the information. Otherwise they won't respect you. TRG |
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Toasted Almond Flour/Meal
I've had good luck replicating the flavor with Almond Flour that has been pan toasted (non-stick pan on top of the stove with no additional oil) to the desired darkness of the Roux the recipe calls for. Stop before it's all the way there as it continues to cook after it's removed from the heat. You'll need to use something else for the thickening agent as the Toasted Almond Flour/Meal brings very little to the table in that department. What's it going in? |
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Ouch. You're trying to go no gluten in a field that gluten does the best.
If it's for use in a soup, like gumbo, I'd personally try to seek a gelatin solution to the problem. It's nontraditional, but maybe try tossing some oxtail to make the stock along with your chicken. It'll be delicious, and the right thickness, so just don't tell the purists. 
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Quoted:
Quoted:
My wife is gluten intolerant so some things are just out, and some things can be substituted when necessary. I'm looking for a way to make a roux with something other than wheat flour. Will rice flour or potato flour work? I know I can get those at the chi-chi specialty grocery near us. Any advice would be appreciated. Equal parts white rice flour to fat. Works just fine. Corn starch, as well as arrowroot, can be used to 'tighten' a sauce. I was going to chime in with arrowroot. Graham Kerr uses that stuff all the time: 
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OP...
Are you looking to thicken a sauce, or add an extra level of flavor in addition to thickening. Roux adds flavor in addition to just thickening (more/less depending on how dark it is) not sure how well other thickeners would work when mixed with fat and toasted. AFARR |