Thread: Gumbo Roux
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Old Sun, Jan-14-18, 12:16
Meetow Kim Meetow Kim is offline
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Posts: 166
 
Plan: Atkins Concept
Stats: 225/190/175 Male 70.5"
BF:
Progress: 70%
Location: Central Virginia
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I sure will. I'm off induction technically tomorrow, so at some point I'm just going to try it and see what the coconut flour does. The nut flours may be better because that's kind of the flavor of roux...kind of nutty...hard to describe it otherwise...its just Gumbo flavor...and that's what gumbo tastes like. Without the dark Roux, like I said above, you just have a stew or soup.

Almond flour is outrageously expensive, even at Walmart but if I have to go that route I'll try it. I wish there were smaller packages of stuff to try. I may contact a manufacturer. I have had great luck doing that with all kinds of stuff, even gloves!... and have gotten free samples.

It will be still a while before I try it, that's why I thought I would ask the community to see if any had experience. It looks like I'm breaking new ground here...or failing at it...
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