Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Roux

casnco

By casnco
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

casnco Enthusiast
casnco
Posted

Does anyone have a good substitute for making a Roux?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kbabe1968 Enthusiast
kbabe1968
Posted

I think it would depend on what the rouix is for - if for a bechemel (white sauce), you can use corn starch and milk (I did 1 tbs corn starch with 1 cup milk).

If it's for a creole type rouix, for say gumbo or jambalaya - I'm not sure if you could use corn starch b/c it does breakdown if you cook it too long. I would then use Arrowroot for that - or maybe someone else will suggest something better.

missy'smom Collaborator
missy'smom
Posted

I substitute Bob's Red Mill All- Purpose flour, spoon for spoon in all my old white sauce recipies or other sauces that are made with the same method as a roux.

Kibbie Contributor
Kibbie
Posted
Does anyone have a good substitute for making a Roux?

I've had great luck with tom sawyer flour for simple roux's but I haven't needed to brown the flour for darker rouxs I think I'd try adding amaranth or teff to it and see what happens.

whitball Explorer
whitball
Posted

I use 2tsps of Land o lakes butter, 2 tbs of brown rice flour and 1 cup of skim milk and a dash of salt. works great with gravies or soups.

Nantzie Collaborator
Nantzie
Posted

I second Bob's Red Mill. I use it as a direct substitute in all my sauces/gravies. Works and tastes great. Even used it for Christmas Eve dinner (we made Beef Stroganoff) and none of my gluten-eating family could tell a difference.

Nancy

larry mac Enthusiast
larry mac
Posted
I substitute Bob's Red Mill All- Purpose flour, spoon for spoon in all my old white sauce recipies or other sauces that are made with the same method as a roux.

I'm looking at a bag at the moment and here's the ingredients (listed by weight) Garbanzo bean flour, potato starch, tapioca starch, sorghum flour, and fava bean flour. That's it, just flours & starches, no xanthan gum, no salt. And no rice flour either.

Two beans, two starches, and sorghum. Different & interesting. I haven't used it yet.

best regards, lm

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Nantzie Collaborator
Nantzie
Posted
I'm looking at a bag at the moment and here's the ingredients (listed by weight) Garbanzo bean flour, potato starch, tapioca starch, sorghum flour, and fava bean flour. That's it, just flours & starches, no xanthan gum, no salt. And no rice flour either.

Two beans, two starches, and sorghum. Different & interesting. I haven't used it yet.

best regards, lm

Yea, I've never used it for baking. I use a different mix for that. No bean flour in my cookies, thanks. Blech..

I think that because sauces are a loose mix, it doesn't need the xanthan gum like a baked good would.

And because it's savory I think somehow the bean taste melds with those flavors unlike with sweet flavors.

Nancy

casnco Enthusiast
casnco
Posted
  • Author

Thanks everyone for your input. I have made gravies with corn starch. Pretty basic. Although I have always liked my gravies with flour.

I used to make potatoe soup with a flour roux and I just wasnt sure about corn starch with that. I am also trying to avoid substituting so much corn products in my diet.

I guess I wasn't aware that bean flour had an unusual taste. I use a garbonzo/fava bean mixture for a bread and we all like that. I just havent used it in anything else.

What is arrowroot and where do you buy it? Do you use it with anything else?

This is kind of fun learning different uses for my flours and creating good foods. This isn't so bad once you start experimenting, is it?

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,881
    • Most Online (within 30 mins)
      7,748
    Sky Dancer
    Newest Member
    Sky Dancer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      Testing for celiac

      By Bebee · Posted

      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...