Gumbo Question - Re Roux & Possible Blasphemy

[Abigail4476]

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

I have heard of einkorn. That's a great suggestion.

 

[SmokinEdge]

Another game changer with GF flour is to add psyllium husk powder. We discovered it and it’s a huge positive change. The psyllium makes a gum or gel that mimics gluten for pliable dough.

 

[1MoreFord]

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

I looked at your tasso link earlier today.
The link inside your link to the tasso recipe was broken when I tried it.

 

[1MoreFord]

Abigail, if you are trying to go gluten free with your gumbo I have no suggestion, but to lower the glycemic index try it with whole wheat flour.
There is nothing I am aware of that will give you that toasted nutty flavor like a flour roux. Roux isn't just for thickening ya know. If fact a nice dark chocolaty roux really doesn't thicken all that well compared to a peanut butter colored roux but it Is flavorful.
I would reiterate 'swamp's advice to serve file on the table if you want to use it. Don't like it cooked in gumbo. Much prefer okra cooked in gumbo. If you find okra is a bit slimy and don't like that then fry in a skillet with a little oil before adding it to the gumbo.

 

[indaswamp]

I looked at your tasso link earlier today.
The link inside your link to the tasso recipe was broken when I tried it.

I just added a new link to that post....thanks for catching that.

 

[chef k-dude]

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

This^^^

Not gluten free or low carb but the body processes it cleaner/easier. Very expensive but if you are only using is for roux and small things it will last.

For me, the roux is about the rich flavor. The darker you cook a roux the less it actually thickens, although a dark roux still thickens. I dont like to add the okra till the end. Don't care for okra cooked to smithereens and it still adds to the thickening. I pull the gumbo off as soon as the okra is perfect. I've tried even using lupin flour when we were low carbing and its better than nothing but still not that rich flavor we are looking for.

Thanks for the reminder on boudin. I need to make a batch.

 

[Hijack73]

Tis a slight blasphemy but IMO if you gatekeep gumbo, you are a(n) "insert bad word here"

the deep truth about gumbo is that it's made a hundred thousand different ways and all of them are correct - it's up to the cook and the consumer to determine if it's "right"

like moi - moi doesn't add okra because moi doesn't care for okra. But I won't say no to a big bowl that's made with okra because it (okra) ain't terrible - I just don't prefer it.

I'm a file person. I like to add it to the pot when it's still hot but not simmering. It gets funky if you cook it into the dish.

 

[DougE]

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

My wife did a low carb thing a few years ago and surprisingly, a number of the wheat/gluten free alternatives were actually higher in net carbs.

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

I can tolerate small amounts of gluten from wheat, barley, and rye, so I may have to look into that.

 

[DougE]

Another game changer with GF flour is to add psyllium husk powder. We discovered it and it’s a huge positive change. The psyllium makes a gum or gel that mimics gluten for pliable dough.

May have to look into that as well. I know you have a son who is celiac, so you are well versed on all the alternatives.

 

[BrianGSDTexoma]

No suggestions but nice to see you posting again!

 

[processhead]

Without using some kind of carb., it is really tough to duplicate the flavors of flour browned in fat that you get in a authentic roux .
Anything else is just a thickener. Of course, if that detail isn't important to you, you can go with about anything as a substitute thickener.

 

[Abigail4476]

My wife did a low carb thing a few years ago and surprisingly, a number of the wheat/gluten free alternatives were actually higher in net carbs.


I can tolerate small amounts of gluten from wheat, barley, and rye, so I may have to look into that.

I did find that out wheat-free definitely doesn't = low carb

 

[Abigail4476]

No suggestions but nice to see you posting again!

Thank you!

 

[Abigail4476]

Without using some kind of carb., it is really tough to duplicate the flavors of flour browned in fat that you get in a authentic roux .
Anything else is just a thickener. Of course, if that detail isn't important to you, you can go with about anything as a substitute thickener.

all of the gumbo is an important detail, so I will probably have it with flour once a year and call it even lol

 

[Abigail4476]

Tis a slight blasphemy but IMO if you gatekeep gumbo, you are a(n) "insert bad word here"

the deep truth about gumbo is that it's made a hundred thousand different ways and all of them are correct - it's up to the cook and the consumer to determine if it's "right"

like moi - moi doesn't add okra because moi doesn't care for okra. But I won't say no to a big bowl that's made with okra because it (okra) ain't terrible - I just don't prefer it.

I'm a file person. I like to add it to the pot when it's still hot but not simmering. It gets funky if you cook it into the dish.

Yeah, I'm not a big okra fan. Not in the gumbo itself anyway, so we are simpatico. I like okra pan fried and placed on top, and then also use file.

Some of my deep south cajuns add boiled eggs to the pot and serve gumbo over potato salad, which is my favorite way to have it.

 

[Abigail4476]

This^^^

Not gluten free or low carb but the body processes it cleaner/easier. Very expensive but if you are only using is for roux and small things it will last.

For me, the roux is about the rich flavor. The darker you cook a roux the less it actually thickens, although a dark roux still thickens. I dont like to add the okra till the end. Don't care for okra cooked to smithereens and it still adds to the thickening. I pull the gumbo off as soon as the okra is perfect. I've tried even using lupin flour when we were low carbing and its better than nothing but still not that rich flavor we are looking for.

Thanks for the reminder on boudin. I need to make a batch.

I'm definitely going to give einkorn a try. That sounds like a great option to me.

 

[SMOKEOCD]

Yeah, I'm not a big okra fan. Not in the gumbo itself anyway, so we are simpatico. I like okra pan fried and placed on top, and then also use file.

Some of my deep south cajuns add boiled eggs to the pot and serve gumbo over potato salad, which is my favorite way to have it.

What kind of potato salad?
I like all of those, never thought to put them together.

 

[Abigail4476]

What kind of potato salad?
I like all of those, never thought to put them together.

This is my potato salad recipe; it works great with gumbo. I love green olives, but they're not for everyone and can be eliminated or subbed out for a bit more chopped pickle.

Potato Salad
yukon potatoes (any waxy potato), 2.5 lbs, peeled and cut into small pieces
3 boiled eggs, chopped
dill pickles, 1/2 cup finely chopped
green olives, 1/2 cup, finely chopped
red onion,1 large, finely chopped
½ c. mayo (I like Duke's)
2 Tbs. mustard
salt
coarse black pepper
1/2 lb. bacon, fried crisp, crumbled

Boil potatoes in lightly salted water until just tender, but not mushy. Drain and
cool without stirring. Fold in eggs, pickles, olives and onions, being careful not
to mash potatoes too much. In a separate bowl, whisk together mayo and mustard;
fold into potato mixture. Add salt and pepper to taste. Top with crumbled bacon
just before serving.

 

[Hijack73]

Yeah, I'm not a big okra fan. Not in the gumbo itself anyway, so we are simpatico. I like okra pan fried and placed on top, and then also use file.

Some of my deep south cajuns add boiled eggs to the pot and serve gumbo over potato salad, which is my favorite way to have it.

I've had it with potato salad. I can't claim to prefer it but it is...... interesting. Not bad interesting but very different. I will occasionally if I have some potato salad onhand and have gumbo I will make a small serving just so I don't forget my roots. It's best that way if you don't get the gumbo super hot (temp wise) and make the servings small. I just don't much like when the tater salad gets hot.

tout va bien when it comes to Louisiana cooking.

I saw your potato salad recipe. Try it with reds (also a waxy) - I seem to remember about 90% of the LA potato salad being made with reds. I also thought I was the only other person who liked green olives in it -so muy simaptico. I also use olives in tartar sauce.

 

[indaswamp]

Yeah, I'm not a big okra fan. Not in the gumbo itself anyway, so we are simpatico. I like okra pan fried and placed on top, and then also use file.

Some of my deep south cajuns add boiled eggs to the pot and serve gumbo over potato salad, which is my favorite way to have it.

^^^^^THIS WOMAN KNOWS!!!!

it is a MUST in seafood gumbo in my house.... something about egg yolk and seafood. Hell, egg yolk is a secret ingredient in some shrimp creole recipes I have seen from top chefs!!!