Originally Posted by Charski

I've made roux in the past using Carbalose flour, and in a pinch even Carbquik. They brown pretty quickly so you have to use a pretty low flame but they worked and I got the flavor I was wanting, which was for a gravy, not gumbo (which I've never made but would love to try!) - might be worth a look anyway, especially if you're on an ordering frenzy with Netrition at the moment!