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I needed to make gumbo for someone with a gluten allergy, so I used glutinous rice flour in the roux instead of wheat flour. At first it looked ok:

click any image for full size
roux_1 roux_2

When I added the "trinity," though, this happened:

roux_3

Basically, the roux split, and the rice flour formed disgusting blackened clumps. Here's a close-up:

roux_4

Yeah, I didn't like looking at that either. I tried again with tapioca flour, and that did work, but I'm still wondering why that happened with the rice flour. Could it have been some kind of thermal shock when the veggies went in? Or maybe a reaction to some chemical in the onion?

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  • idk the actual answer, but 'glutinous' rice is a misnomer - it contains no gluten, so your roux can't be a roux & won't react like one. – Tetsujin Jan 1 at 16:34
  • @Tetsujin Tapioca flour also contains no gluten, but it worked just fine. – crmdgn Jan 1 at 17:08
  • I've successfully made roux with rice flour before (not specifically glutinous). It's the starch that matters for roux so rice flour should be fine. It looks blackened through rather than burnt, is that so? – Chris H Jan 1 at 18:09
  • @ChrisH I'm not sure of the difference between blackened and burnt, but as soon as I put the veg in, the roux separated and the solids clumped up and turned black. It was like watching milk curdle when you put in lemon juice. – crmdgn Jan 1 at 18:12
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    Burning will always start at the surface and take time to propagate. You'll probably smell it, and it's highly unlikely to happen in contact with wet ingredients. Crucially it would have to dry out, and your example looks wet – Chris H Jan 1 at 18:56

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