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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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    Please check this recipe: seriouseats.com/recipes/2011/01/… – zetaprime Oct 14 '18 at 21:03
  • @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 Seidman Oct 14 '18 at 21:13
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    That 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. – zetaprime Oct 14 '18 at 21:19
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    Good idea. If it misses, I'm only a half hour in. – Scott Seidman Oct 14 '18 at 21:26
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    @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 Crocker Oct 15 '18 at 21:54
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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.

  • 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! – mech Oct 15 '18 at 20:49

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