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 Post subject: Making a gluten-free roux--suggestions?
PostPosted: Fri Jul 08, 2011 11:11 pm 
Fair trade, organic mistletoe
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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?

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 Post subject: Re: Making a gluten-free roux--suggestions?
PostPosted: Sat Jul 09, 2011 12:47 pm 
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Chickpea flour!

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

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 Post subject: Re: Making a gluten-free roux--suggestions?
PostPosted: Sat Jul 09, 2011 12:57 pm 
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Kittee has a recipe for one based on oat flour in her zine.

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 Post subject: Re: Making a gluten-free roux--suggestions?
PostPosted: Mon Jul 11, 2011 10:47 am 
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stephanie wrote:
Chickpea flour!

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

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 Post subject: Re: Making a gluten-free roux--suggestions?
PostPosted: Mon Jul 11, 2011 11:43 am 
Drunk Dialed Ian MacKaye
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Another vote for chickpea flour! The pot pie in V'con uses one and it comes out perfectly.


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 Post subject: Re: Making a gluten-free roux--suggestions?
PostPosted: Mon Jul 11, 2011 11:59 am 
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Thanks so much everyone!

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 Post subject: Re: Making a gluten-free roux--suggestions?
PostPosted: Tue Jul 12, 2011 12:22 am 
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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

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