Serious Eats: Talk
I'm from south of New Orleans and have been making the traditional oil & flour roux for over 20 years. My oldest son was diagnosed with celiac disease 3 months ago. I have tried to make a roux using organic white rice flour & oil several times. It looks like sand in my gumbo! The rice flour doesn't have the same texture as a roux. I am also having trouble getting it as dark as I would like. My gumbos have become less popular lately. If anyone knows any good gluten-free alternative to a traditional roux, please share.