Results 1 to 7 of 7

Thread: Flour Free Rue? page

  1. #1
    lahlon55's Avatar
    lahlon55 is offline Junior Member
    Join Date
    Mar 2011
    Location
    Atlanta, Georgia
    Posts
    5

    Flour Free Rue?

    Primal Fuel
    I made a pretty mean Duck and Shrimp Gumbo (even if I stole the recipe from John Besh) before going Primal. While all the ingredients of the gumbo are fine, one uses flour in making the rue. Anyone made a rue using coconut flour or any other ideas for the dish?

  2. #2
    Doddibot's Avatar
    Doddibot is offline Senior Member
    Join Date
    Apr 2011
    Location
    Australia
    Posts
    215
    You can make a roux using potato or sweet potato flour (or even arrowroot). Coconut should work too but it will taste quite different, as toasted coconut tends to.

    I see no reason why a nut flour wouldn't work, but I haven't tried it.
    Last edited by Doddibot; 04-16-2011 at 04:02 PM.
    "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen

  3. #3
    NurseMama5's Avatar
    NurseMama5 is offline Senior Member
    Join Date
    Dec 2010
    Location
    SouthEast Iowa
    Posts
    229
    or xantham gum?
    "I tried to call the nurse again, but she's bein' a little bitch....I think I'll get outta here." Pink

  4. #4
    unchatenfrance's Avatar
    unchatenfrance is offline Senior Member
    Join Date
    Feb 2010
    Location
    Ontario, Canada
    Posts
    788
    Towards the end of cooking, peel and grate in a raw potato and let simmer for half an hour or so. It will thicken right up.

  5. #5
    geostump's Avatar
    geostump is offline Senior Member
    Join Date
    Nov 2010
    Location
    Ohio, its not the heart of it all
    Posts
    9,859
    Cornstarch. Not exactly primal but its low in carb and to make a roux you need less cornstarch than it would take if you used flour. Cornstarch is also 7g of carbs per serving. I use it as a thickener all the time.
    Georgette

  6. #6
    The Big L's Avatar
    The Big L is offline Senior Member
    Join Date
    Feb 2010
    Posts
    274
    I make a roux for my étouffée about once a week. I always use whatever gluten-free flour mix I have on hand, which is usually something from Bob's Mill. I think the primary ingredient is rice flour, and there's also some corn flour in there. Anyway, I couldn't care less about the carb count...I'm only using around 4 Tbsp of flour anyway. The étouffée always comes out awesome, so I'm happy.

    Oh yeah, I should mention that I serve my étouffée over plenty of white rice.

  7. #7
    Barb's Avatar
    Barb is offline Senior Member
    Join Date
    Mar 2010
    Location
    Seattle, WA USA
    Posts
    415
    I just made some Swedish Meatballs today, and to thicken the sauce I used arrowroot powder. It got nice and thick! Used it just like flour - stirred into the pan drippings, cooked up a bit, then added the liquids and simmered until thick and bubbly.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •