Gluten-Free Roux for Gumbo (Oven Method)
No burning, not standing at the stove and constantly stirring. simply the easiest way o make a dark chocolate gluten-free roux for gumbo and other Cajun specialties.
Servings: 8
Calories: 231kcal
Ingredients
- 1 cup gluten free flour blend use a 1:1 type flour
- ¾ cup vegetable oil or avocado oil
Instructions
- Preheat oven to 350 F degrees.
- In a heavy skillet, combine the flour and oil. Whisk until the mixture is smooth. Place the pan in the oven for approximately 2 to 2 ½ hours, stirring it thoroughly every 20 to 30 minutes until the roux is the color of chocolate and the consistency of a soft cookie.
Notes
- Roux can be kept in the refrigerator for two months, or in the freezer for six months.
- Freeze roux in an ice cube tray. Transfer to a freezer bag once solid.
- Dark Cajun roux can be made with fat (butter, bacon drippings, etc) but a neutral oil is easiest when working with gluten-free flour to prevent burning.
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