Pengyew is shooting for a gluten-free gumbo. The fat is in the pot.
I've seen recipes that call for white rice flour or sweet rice flour. Some do talk about getting the roux dark. I suspect the brown rice flour will work, but haven't tried it.
Sweet rice flour works best for me, but I've never tried to get it to be well-browned, just a bit browned. Sweet rice flour thickens well and doesn't clump up as readily as regular wheat flour. I usually use slightly less sweet rice flour than usual and more fat than the recipe calls for. Other rice flours don't thicken as well as sweet rice flour--you're more likely to end up with a gritty mush.
bc, does sweet rice flour make for a gritty roux? thx much for this education; v helpful!
I have used potato starch, I was making chicken pot pie and it had to be gluten free
@le bec fin: I haven't found my roux to be gritty with sweet rice flour. It's very finely ground, which helps to keep that from happening. It's almost as fine as a starch. Brown rice flour is coarse in comparison. I'm glad it helped!