I'd like to make a gluten free gumbo for some friends. Is it possible to make a dark roux with the right flavor with rice flour? Any other suggestions? I'd like something point and shoot, as I dont want to be cooking for hours with a disappointing result. I'm sure if it tanks, my friends will appreciatecthe effort, but I'd rather have it work!
I have made Gumbo with rice flour. Seemed like it took a little longer to get a nice chocolate roux, but otherwise no change in recipe or technique.
In my case it was a chicken-and-andouille gumbo, but I would not hesitate to do the same with a seafood gumbo if a similar occasion (party with a known guest with Celiac disease) arose.