Post Punk Kitchen Forum

I just made the curried udon from V'Con and it is positively amazing. I want to make it for my gf sweetie but I've never attempted a gluten free roux before. What kind of flour do you folks suggest?

Chickpea flour!

More ideas: http://chowhound.chow.com/topics/557687

Kittee has a recipe for one based on oat flour in her zine.

I second this. I've done it for several different recipes and it's always worked out fine.

Another vote for chickpea flour! The pot pie in V'con uses one and it comes out perfectly.

Thanks so much everyone!

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