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!
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1Please check this recipe: seriouseats.com/recipes/2011/01/…– zetaprimeOct 14, 2018 at 21:03
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@zetaprime Thanks. I was looking at that one, but had reservations when it said it would darken after 5 minutes. That doesn't feel right, or at least different enough to make it worth asking about. I'm looking for mahogany.– Scott SeidmanOct 14, 2018 at 21:13
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1That darkening is due to milk solids in the butter caramelizing/browning (actually maillard reaction). You can control it, at some point it will get mahogany, I believe. Why don't you just try to roux only, before doing the whole thing.– zetaprimeOct 14, 2018 at 21:19
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1Good idea. If it misses, I'm only a half hour in.– Scott SeidmanOct 14, 2018 at 21:26
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1@zetaprime, I'm sure that browning of milk solids contributes something to the color of a roux, that can't be all, because a roux will also brown nicely when made with vegetable oil or baconfat.– Lee Daniel CrockerOct 15, 2018 at 21:54
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1 Answer
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.
answered Oct 15, 2018 at 20:27
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Lee, could you add some details on how you've used rice flour to make a dark roux? Other ingredients, ratios, temperatures, method... all would make your answer much more useful. Thank you!– mechOct 15, 2018 at 20:49