Flour alternatives for roux

Flour alternatives for roux - Tasty sweet macaroons on black table

I have recently been diagnosed with celiac, so no wheat flour whatsoever. Also, I am allergic to corn.... I have read that arrowroot would not work in a roux; it is not just the thickening I want, but that flavor that a well browned roux has. Any alternatives?

substitutionsflourroux


Best Answer

A roux is a stable mixture (an emulsion) of fat and water held together by an emulsifier such as starch.

So you could try any number of flours from grains that contain starch such as potato, rice, barley, buckwheat, etc.

As far as the Maillard Reaction taste and color that you'd like to substitude, potato and barley (IMO) are the better bets. The note on arrowroot may be that it doesn't brown through the Maillard reaction.

An approach I would suggest is to use more than one flour/emulsifier and try to achieve consistency and taste by varying two or more ingredients as opposed to a direct single substitute. This may also mean that you'd likely have to the color/taste/browning first and then bind it to achieve the final result.

Have a look at Bob's Red Mill's list of flours and experiment. A little bit of Hazelnut flour and you might never look back at an ordinary wheat flour roux again.



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Quick Answer about "Flour alternatives for roux"

However, the process and characteristics of the roux will be a little different from a flour-based roux. Four other flour alternatives include sweet rice flour, arrowroot, oat flour, potato flour, or all-purpose gluten-free flour.

How do you make a roux without all purpose flour?

Instructions
  • Melt the butter in a saucepan over low heat.
  • Once the butter has melted, add 1/3 cup (1 scoop) of unflavored Whey protein isolate.
  • Use a small whisk to mix it until it's completely incorporated.
  • Keep mixing it until it's become thick and bubbly.


    • What are some alternatives to roux?

    Our recommendation: If the roux will be used in a dish that involves multiple flavors, go ahead and substitute canola oil for butter. If the roux will be used to thicken a simple sauce, it's best to stick with butter.

    Can You Make a roux without wheat flour?

    Unlike other gluten-free recipes, you don't need to substitute the wheat flour used in roux with several gluten-free flours. Sweet rice flour, ground from glutinous rice, makes a velvety gluten-free roux and nicely replaces wheat flour measure for measure. Classically roux uses clarified butter as its fat.

    Can you make a roux with cornstarch instead of flour?

    Cornstarch should not be cooked into a roux. Using flour as a thickener will make the sauce opaque and cloudy while cornstarch leaves a shiny, more translucent finish. This is a desirable feature for fruit pie fillings and certain sauces, especially in Chinese stir-fries.


    What can I substitute for flour in a Roux?



    More answers regarding flour alternatives for roux

    Answer 2

    Alex and Aki at "Ideas in Food" have developed a gluten free flour that works as a substitute for wheat flour in almost any situation. I have used it successfully in a roux.

    http://blog.ideasinfood.com/ideas_in_food/2012/02/what-iif-flour.html

    Answer 3

    I was delighted to find that gluten free flour (I've been using Doves Farm gluen free plain flour) works for roux.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Skyler Ewing, Skyler Ewing, Erna Daalman, Polina Tankilevitch

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