Yes you can.
Problem with roux is that peoples are in a hurry and want instant result , cook it very slowly to desired color , keep in mind it will darken a bit while cooling. Make your sauce and cook the sauces , we used to cook the sauces for a day , they were smooth and silky . These were the good old days now everyone want the sauce before starting.....
I do it all the time to sneak a little extra fiber into whatever I'm cooking. I usually use white whole wheat, but I've used regular without any issues.
I've also never really had any issues with the final product tasting whole-wheat-y. Maybe it's because I use the white whole wheat which has a less pronounced flavor, but it's one of those things you can sneak in that no one will be able to detect unless you tell them.
I like the toasting idea.. I actually toast the flour I use to make thanksgiving gravy and I toast it on the stove top. just have to watch it because it can go from toasted to burned quickly. I hadn't thought to apply this process to gumbo. I posed this question because of gluten/protein contents. so thx!
I just shake it out into an even level on a baking sheet lined with parchment and toast it in the oven just as I do coconut: 7 minutes at a time, stirring it in between with a long spatula until it's evenly browned.
Sure. Just be aware that you'll likely need less of it than white flour because of its higher gluten content. By the way, you can speed the process by pre-toasting your flour to a nice golden color in the oven.
Although whole wheat usually contains more of the protein that creates gluten, the bran particles help to break down the gluten creating a denser dough. Protein content varies between types of flours as well, so blanket statements about gluten should be avoided. Also, the constant stirring required when making a roux actually breaks down whatever gluten is developed.
That aside, the big difference I find when I use whole wheat flour in a roux is the flavour. You can really taste the wheat in a whole wheat roux, so I'd use it in gumbo or anything with a flavour that can stand up on it's own. I'd avoid it in more delicate sauces however.
You may also find you need to adjust the amount of flour you use because the whole wheat usually absorbs more water. The caveat here is that many factors affect the absorption rates of flour, so adding flour gradually to your roux to get the consistency you're looking for is just common sense.
thank you. I specifically wanted to know what, if any difference in the final result of a roux and the specs of protein/gluten. your answer is big help!
The protein content of whole wheat flour is elevated because the bran particles contained in it have a scissoring effect on protein (gluten) strands when dough, such as for bread or pasta, are being kneaded. Simply being stirred into a roux, I don't think you'll see much of a change. Whole wheat flour definitely absorbs more liquid because it is such a much larger particle than traditional white flours; be prepared to increase your liquid accordingly. We'd love to know what you do with it.
Ahh..got it. Really, when we are discussing a dish like gumbo, I say use the white flour to keep the integrity of the dish. This comes from someone who avoids either flour like the plague. :0)
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Problem with roux is that peoples are in a hurry and want instant result , cook it very slowly to desired color , keep in mind it will darken a bit while cooling. Make your sauce and cook the sauces , we used to cook the sauces for a day , they were smooth and silky . These were the good old days now everyone want the sauce before starting.....
I've also never really had any issues with the final product tasting whole-wheat-y. Maybe it's because I use the white whole wheat which has a less pronounced flavor, but it's one of those things you can sneak in that no one will be able to detect unless you tell them.
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That aside, the big difference I find when I use whole wheat flour in a roux is the flavour. You can really taste the wheat in a whole wheat roux, so I'd use it in gumbo or anything with a flavour that can stand up on it's own. I'd avoid it in more delicate sauces however.
You may also find you need to adjust the amount of flour you use because the whole wheat usually absorbs more water. The caveat here is that many factors affect the absorption rates of flour, so adding flour gradually to your roux to get the consistency you're looking for is just common sense.