Post subject: Re: Making a gluten-free roux--suggestions?
Posted: Tue Jul 12, 2011 12:22 am
Naked Under Apron
Joined: Wed Oct 20, 2010 12:09 am Posts: 1742 Location: New Portleans
My favorite is actually a mix of oat and chix, but teff works well too. The thing to keep in mind with any sort of roux is the darker the roux the less thickening properties it has. So if you're going for a really brown cajun type of roux, you'll need to add more flour than you might if you're making mac n cheese, to achieve the same sort of thickening power. Hope that makes sense. xo kittee