Thread: Gumbo Roux
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Old Sat, Apr-07-18, 14:27
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Charski Charski is offline
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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!
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