🔕 🔔
Loading…

My Basket ()

All questions

Gluten-free roux... any flour recs?

I’m planning on making a big batch of chicken and sausage gumbo and freezing it so I can have an easy dinner for one night when my family is visiting over the holidays. The thing is, my mom is currently not eating gluten (she’s on a special diet to help with arthritis inflammation). I’ve heard you can just swap for pretty much any gf flour and follow the recipe as written, but I’m wondering if anyone else has done this and if they have specific recommendations for how it works out flavor- and color-wise? Thank you!!

asked by Cory Baldwin about 1 month ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 239 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
emB
added about 1 month ago

potato flour (not starch) will work the best . rice flour too gritty cornstarch will break too easily

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.