I have been looking for a low carb substitute for flour as the base for sauces. I used soy flour last night but it a) didn't seem to be as dense as regular flour interms of thickening and b) had somehwhat of a soy taste.

In cruising around the health food store I also saw wheat glueten. I read your thread on glueten but couldn't quite tell if this would work in roux. Seems like it might be a bit too thick. Maybe a mixture?

I did try to see if this question was answered elsewhere but didn't see it