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 filé.
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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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.
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
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.