Gumbo Question - Re Roux & Possible Blasphemy

[Abigail4476]

Does anyone have a good suggestion for making roux with an alternative to wheat flour? I'm such a purist about my gumbo and I always make roux from scratch, but I'm trying to eliminate as much flour as possible from my diet.

Roux is already a labor of love and I'm so disinclined to do anything crazy to what is already a thing of beauty--BUT if anyone has already tried something that worked okay flavor-wise and still had a little thickening power, I'd love to hear about it.

Because roux is so time consuming, making multiple batches with different types of 'flours' seems a little daunting. I will do it if I have to, and the truth is I probably won't and I'll still make it with flour and only eat it a few times a year.

I think I just talked myself right out of this experiment.

If you're offended at the mere suggestion of using anything other than fat and flour, just know that I am too. LOL

 

[SMOKEOCD]

Paprika/Hot paprika fried up with oil, garlic and onions is a flavor bomb I use for stews and beans instead of roux. You can use corn starch or okra for thickening the gumbo.

 

[Abigail4476]

Paprika/Hot paprika fried up with oil, garlic and onions is a flavor bomb I use for stews and beans instead of roux. You can use corn starch or okra for thickening the gumbo.

Oh, that sounds good!

 

[Dustin Dorsey]

It hurts my soul. I wish you the best of luck, though.

 

[Abigail4476]

It hurts my soul. I wish you the best of luck, though.

My feelings are pretty hurt over it. lol

 

[Parshooter]

OK, so don't kick me out but I've been making gumbo, from scratch, for years. I never use a roux and it turns out pretty damn good. Just doesn't have that darkness a roux gives. I cook it long enough, 6-10 hours, that the okra thickens it up. But I do see your dilema Abigail. Good luck with your quest.

 

[Abigail4476]

OK, so don't kick me out but I've been making gumbo, from scratch, for years. I never use a roux and it turns out pretty damn good. Just doesn't have that darkness a roux gives. I cook it long enough, 6-10 hours, that the okra thickens it up. But I do see your dilema Abigail. Good luck with your quest.

well we're both supplying some controversy, then.

 

[indaswamp]

Glucomannan powder from Konjac root...... And file powder.
Corn starch will work too, but not if you are lowcarb./ Keto....

 

[Abigail4476]

Glucomannan powder from Konjac root...... And file powder.
Corn starch will work too, but not if you are lowcarb./ Keto....

Okay, the root powder is a cool suggestion. I'll look into that, thanks.

I do love file.

 

[westofsouth]

Not all Lousiana gumbos use roux. They typically are okra based and are delicious also. Shrimp and okra gumbo recipes are easy to find and most of them have no roux.

 

[indaswamp]

Best not to boil the gumbo after the addition of file' powder or the file' will get stringy. Add to the pot right before serving, blend in to the gumbo and scoop into bowls. Or, add to the bowl....I like a lot of file in my bowl...

 

[Abigail4476]

Best not to boil the gumbo after the addition of file' powder or the file' will get stringy. Add to the pot right before serving, blend in to the gumbo and scoop into bowls. Or, add to the bowl....I like a lot of file in my bowl...

I noticed you have boudin and tasso in your signature...do you have a recipe for boudin somewhere? I'd love to learn to make my own. I bought a meat grinder attachment for my stand mixer for that exact purpose.

We have a couple of places around here that make their own boudin - one is pretty good, the other is kind of mealy and I feel like they over process it before stuffing into the casings. (so it's a texture thing)

Frankly...love Market Basket boudin and miss being able to grab that anytime I want.

 

[Abigail4476]

well I just realized those are links. haha! I'm now going down the boudin rabbit hole

 

[indaswamp]

my signature has links. Click on boudin and it will take you to the thread....tasso too...

 

[Abigail4476]

my signature has links. Click on boudin and it will take you to the thread....tasso too...

Bruh. That is an AMAZING thread/tutorial. I'm feeling motivated to give this a try as a fall project.

 

[okie sawbones]

Git a rope!

 

[DougE]

I've tried a number of gluten free flour formulations for making roux. None of them act the same as wheat flour in my experience. They sorta work as a thickener, but they don't develop the color as does wheat flour.

They also clump up when adding the stock after making said roux.

 

[DougE]

Been about the same for gluten free dumplings.

Make a gluten free dough and cut it into squares. When you float them on top, they pretty much disintegrate. May get one or two that cook up like regular dumplings, but most of them don't.

 

[Abigail4476]

Been about the same for gluten free dumplings.

Make a gluten free dough and cut it into squares. When you float them on top, they pretty much disintegrate. May get one or two that cook up like regular dumplings, but most of them don't.

This is so sad lol Most of the time I just avoid carbs because the subs are disappointing.

 

[indaswamp]

I have switched to einkorn flour for making roux. It is a european ancient grain and has a very low gluten percentage.