In my last post I made a gluten free roux, here are some notes from my experiences:
- White rice flour works best and browns slower
- Oil will not make a good thickener, butter is vastly superior for texture and keeps it from seperating
- This roux will still brown much faster than flour, so cook no hotter than med-high and WATCH!! It will scorch very quickly and you will end with a dark roux when you wanted a blonde...
- It appears to have the same basic thickening power and taste as flour