A roux is a combination of equal parts flour and fat, the most common being butter (or meat drippings). When you make a roux, if you cook it long enough, the flour will brown adding great flavor to �... It certainly works for thickening, but I haven't tried it in a roux. I'd say be judicious and run a test roux (just make a gravy) since the nuts may produce extra oil or be easier to burn than flour.
20/06/2013�� Showing how fine blanched almond flour can be used to thicken up a sauce. Not as good as flour but all natural, no gluten, and only a few carbs.... Hi Rebecca, You can use any flour or flour blend you like, I suspect, but I�ve had great success with garbanzo bean flour, sorghum flour and a couple of baking mixes (Cup4Cup and Bob�s Red Mill).
3/11/2011�� Does anyone have any experience or suggestions on alternative for flour to make a roux with. I'm going to experiment with almond and coconut flour and I'll post the results. I'm going to experiment with almond and coconut flour and I'll post the results.
Beef filling Cassava flour empanadas 2 cups Ottos Cassava flour 2 Tbsp olive oil 1 tsp salt 1/2 tsp baking powder 1- 1 1/2 c warm water Knead until smooth, I use a tortilla press to make the rounds, fill with approx 1 tbsp filling, gently fold and seal with a fork. Dough should be thin but not so thin it breaks. Deep fry in coconut oil, rest on paper towels.
I have tried to make a roux using organic white rice flour & oil several times. It looks like sand in my gumbo! The rice flour doesn't have the same texture as a roux. I am also having trouble getting it as dark as I would like. My gumbos have become less popular lately. If anyone knows any good gluten-free alternative to a traditional roux, please share.