girls gone gluten-free

Who’s your mama? Are you Catholic and can you make a roux?

Growing up if you knew anyone in town you knew these 3 things.

While you can make gluten-free roux on the stove mixing fat and flour like the traditional method, it can be tedious and I’ve found the dry method is not only efficient but also cuts down on the acidity of your roux. Pro tip from Chef Emeril Lagasse on making the perfect roux- go slow and low and enjoy 2 beers during the process.

Dry roux 

Ingredients: Sorghum Flour and Patience

Preheat oven to 375° 

To make- 2-3 cups of dry sorghum flour in an over safe pan or try (with a side) use a sifter to get out any lumps. 

Spread evenly in pan 

Place in oven for increments of 5-7 minutes and stir until desired color. Stirring through the process so all flour is browned. My oven is gas and some days I need to go up to 385°. If browning too quick, lower the heat and keep watch. 

Once browned 

Remove from oven and let cool completely- be sure to stir. 

Once cool place in mason jar (or spaghetti jar) and store with lid tight. 

Use within a month. If you find you’re not using it up in a month or running out – make less or cook more.