Can I get roux taste and thickening without flour?
November 11, 2009 10:54 AM Subscribe
Has anyone ever made Gumbo without a roux?
posted by Mr. Gunn to food & drink (22 answers total) 3 users marked this as a favorite
So I've moved to Southern California and I've discovered that "desire to live in a dry coastal climate" and "propensity for food allegies" seem to be very correlated. If there are genes involved here, they must be right next to one another on the same chromosome or something. Anyways, we're making Gumbo for a meal during the Thanksgiving holiday and one of the people thinks they are gluten-intolerant (they've not been diagnosed or anything). My initial reaction is "let them either eat something else", but I know how much they enjoy Gumbo and I thought I would throw the question out. I don't like the consistency of cornstarch, but there may be something that thickens similarly to a roux, and perhaps I could get the toasted flour flavor from roasting rice or something, but that's all theoretical. Anyone ever done something like this?