Does anyone have a recipe for flourless roux?

I just made a big pot of gumbo...only to realize that I can't put roux in it anymore (no white flour). White flour has me living in the bathroom!

It's on the soupy side.  I used the recommended amount on the back of Tony Chachere's File, but not much thicker.  I Don't want to put in any more, for fear of bitterness.

The okra helps, but it's just not the same without my black roux! 

I'm living up north now, so a lot of stuff is hard to find, although, I did see roux in a jar at a local grocery in the world foods section.  Nevertheless, it's still made from white flour.

I searched the internet...no luck.

My suggestion: Increase the amount of onions in your gumbo to about double as much. As the increased (diced, well chopped) onions cook down, they make your stock thicker. Finally, take two teaspoons of corn starch and a tablespoon of water and mix well in a cup. Add this mixture to your boiling how stock.

I did this same thing to a pot of stock/renderings from chicken and onions two days ago. My hubby is saving every last bit.

I also use whole wheat flour -- starting to like it.

Best,

Frances

Frances-

No gas or other intestinal problems with the corn starch?  I have Gravy Master, so that takes care of the color.

I see you listed as a VSG.  I'm curious.  I heard VSG's don't have the same food issues as Duodenal Switch people, like me.  Is that true?

Hello Jazz,

Cornstarch, unlike flour, is gluten-free and can be used to thicken liquids. It also takes much, much less cornstarch to thicken soups and gravies than flour. See this thread on gluten-free cooking. http://communities.healia.com/?q=questions/communities/is-co rnstarch-gluten-free

I don't care much about the color or thickness of gumbo. I prefer it fairly clear-brown and not thick. We get this pre-chopped mix of onions, celery, bell peppers, garlic and parlsey and I use about three cups of it per pot. Once those veggie cook down, they leave a pleasantly rich, but not "mud-thick" consistency.

(But if it's "mud-thick" with okra, that's a different story -- okra is my fav veggie)

On the VSG. I'm revising from the Lap Band which was removed due to mostly unrelated health problems and several (six) surgeries in the first two years of having it. I've had so many abdominal surgeries, that I am not a good candidate for any surgery that requires intestinal involvement -- DS and RNY. My intestines are so scarred and full of adhesions that having a c-section six years ago was near fatal.

Because the intestines are intact and uninvolved in the VSG, I will not have the same food issues as yours, but you are assured a much greater weight loss and a greater chance of keeping it off for life.

I have a feeling we can both get where we need to be.

I hope you find some good tips of kicking the gluten out of your diet and being more comfortable during digestion.

Onward and best,
Frances 

Thanks for the tips Frances, and best wishes on your journey.

Have you cooked with the whole wheat flour?  I have cook a few things that call for flour & have used the whole wheat & the flavor of the food is no different. Hope I help even though I know I'm late to your question..lol..
Take care,
Katherine

Katherine-

Thanks so much for your tip!  I'm going to consult a NUT tomorrow to get the lowdown on the gluten thing, then once I start crunching numbers, I may go ahead and "test" the whole wheat flour.

It's not really about the taste for me...it's about intestinal dfiscomfort...if you get my drift.