Gluten Free Roux

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Expand view Topic review: Gluten Free Roux

Re: Gluten Free Roux

by patriceinil » Wed Dec 25, 2019 2:43 am

When it is rehydrated (and boiled or baked) it gets gelatinous.

Re: Gluten Free Roux

by Farmfresh » Tue Dec 24, 2019 6:27 pm

Ok. Thanks for the clarification. I will share the info with D2 as well.

Re: Gluten Free Roux

by patriceinil » Tue Dec 24, 2019 3:11 pm

Not regular rice flour FF, it has to be the Sweet type rice flour. It is actually ground from the rice they use for sushi because it’s sticky.

I added a bit of it to the pierogi dough to give it a bit more holding power & chew.

Re: Gluten Free Roux

by Farmfresh » Tue Dec 24, 2019 10:24 am

I typically use the cornstarch, but it is good to know that the rice flour thickens better. It would be better to use for a cream gravy then.

Gluten Free Roux

by patriceinil » Tue Dec 24, 2019 8:22 am

***FYI***I just discovered that you can make a decent roux using any fat type and SWEET white rice flour. It is NOT sweet in flavor but it is glutinous so it thickens nicely where as regular white flour does not.

It actually thickened better than corn starch or arrowroot. It’s pretty inexpensive compared to the Ultra Gel that I have been using to get a thicker consistency than with corn starch or arrowroot.

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