I backed up ans saw that post, Ken. Glad you trialed the oat fiber for Cajun roux. It really is the best I've come up with so far. Honestly, the out flour I pretty much just use to make up Jen's bake mix, too. I have used it when out of Einkorn flour, but like you say, the carb count is less desirable than I would like on oat flour. I have been using Jen's bake mix interchangeable for Carbquik or other flour in recipes when I'm in a pinch. Haven't had a disaster doing that YET.

Yes, I've been using xanthan gum in a shaker for ages. It takes so little to do the job that just seemed the besst tact to take to limit gloppy issues. Tip: just heat the tines of a kitchen fork and melt 4-6 holes in the lid of the plastic container it ships in. Works like a champ.