Monday, August 07, 2006

Notes on gluten free roux:

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
Happy eating!

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