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Would coconut flour work in a roux?

by (10919)
Updated about 3 hours ago
Created May 28, 2011 at 4:36 PM

This native nawlin's girl is in the mood for some gumbo. It really isn't complete without the dark roux that makes up its base. Since it is a dark roux the primary purpose is flavor not a thickener which I can instead make up for with the okra and maybe a tiny but of cassava flour Or fil??.

Has anyone here tried making a roux with coconut flour? Or at least userstand food chemistry enough to know if it's a big fail waiting to happen? I'm making it the good old fashioned way with lard instead of the modern way with oil so I want to know before I waste my precious lard. Anyway, I'm going to try it In a week or two if no one has an answer and I'll report back later.

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10919 · May 11, 2012 at 1:13 AM

dark rouxs are for flavor not thickening.

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2435 · May 28, 2011 at 6:22 PM

Perhaps it's the recipe? I was planning on asking about roux soon.

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1204 · May 28, 2011 at 5:15 PM

Maybe I need to find a different brand. It won't come together. It looks right, but it's sand in my mouth.

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25467 · May 28, 2011 at 5:07 PM

John Beck use it....so it works

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25467 · May 28, 2011 at 5:06 PM

It will.....did my training at charity girl! Don't use zataranians crab boil either......got MSG in it. Tony C's took it out severa years ago when we all complained about it

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3 Answers

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6433 · May 28, 2011 at 4:54 PM

I've successfully made light rouxs with rice flour, which has the advantage of being both cheaper than coconut flour and tastes more like ordinary wheat flour.

I don't see any real reason why a coconut flour based roux wouldn't work as a thickener, although I'm not sure that it would brown and darken like wheat flour (or resemble the taste). The only other potential issue that I can think of is that coconut flour absorbs more liquid than ordinary grain flour, so you may need to tweak liquid:flour:fat ratios.

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1204 · May 28, 2011 at 5:02 PM

Coconut doesn't work. It just browns and separates. The same works for arrowroot. You can brown some meat in a pan to get a gravy for color, and thicken the gumbo after cooking with arrowroot.

I would be interested in trying the rice flour, or potato starch. A roux comes together because of the gluten in the wheat similar to cookies or cakes. SO most starchy flour substitutes won't work. There needs to be a binder

03281912f1cb9e4e771a8a83af302e3a
1204 · May 28, 2011 at 5:15 PM

Maybe I need to find a different brand. It won't come together. It looks right, but it's sand in my mouth.

Ed71ab1c75c6a9bd217a599db0a3e117
25467 · May 28, 2011 at 5:07 PM

John Beck use it....so it works

1fc9c11cf23b2f62ac78979de933ad83
2435 · May 28, 2011 at 6:22 PM

Perhaps it's the recipe? I was planning on asking about roux soon.

1da74185531d6d4c7182fb9ee417f97f
10919 · May 11, 2012 at 1:13 AM

dark rouxs are for flavor not thickening.

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0 · May 11, 2012 at 1:05 AM

I haven't tried coconut flour in a roux. Yet. I, too, am a N'Awlins gal. My problem is that I can't have ANY grains, or any starches, so all the usual things people sub for wheat flour, like corn starch, or rice flour, or arrow root are right out for me. Frustrating.

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