Does anyone have a decent substitute for the flour in a roux? I am not sure whether the Atkins bake mix, wheat gluten, or soy flour will perform well here. (For those not sure what a roux is, it's a mixture of butter and flour sauteed together then added to a stew or other dish for thickening.)

I plan to make a beef burgundy (please don't ask me to spell the French name this early in the a.m.) this afternoon since we're expecting a lovely Nor'Easter... If I don't get any definitive responses, I'll try all 3 of those options (in small test batches, not in my stew!) and post which if any provides the best texture & flavor. If all else fails, I'll use some thicken-thin - but it is so blasted expensive!

Have a terrific day, all!

Hi, all,

The beef stew came out wonderfully last night... Mmmmm...

As it turned out, no one posted any suggestions on how to do a low carb roux, so I winged it. Wound up reducing the liquid and adding a little butter to finish the sauce. It really didn't need any thickening beyond that.

If I do ever find the time to experiment with low carb roux, however, I will post back.

I have been wondering about this also. I make my roux with a large cooking spoon of veggie oil and another large cooking spoon of flour. This is the only way I like stew, so making it's own sauce doesn't taste the same to me. I am going to try this weekend probably with Wheat flour to see.

I just ordered a product called ThicknThin which is supposed to work well to thicken soups and stews. There may be some information about that product in the Low-Carb Products forum.