Gluten-Free Roux

Recipe (with photos) on Mama Me Gluten Free (dot) com

Projected prep time: 5 minutes; Projected cook time (constant stirring): It took 1 hr. 15 min. for it to get this brown

3/4 c. oil or other fat (I used canola oil this time, see note above about butter)
98 grams brown rice flour (about a little more than a level 3/4 cup -- a rounded one, perhaps? See note above)

I like to use a cast iron skillet for roux. If you don't have one, use a heavy pan. Also, a roux paddle or flat wooden utensil is important because you're able to scrape every little bit from the edges as you stir.

Heat your skillet and oil, then add your flour and blend well.

Continue to cook on medium-low heat while stirring and scraping constantly. You won't be able to leave the stove when you cook roux. Don't answer the door or the telephone. Don't get something to eat for your 4-year-old who is home sick (it was probably not the best time for me to make this, but in all fairness I did give her a snack and cup of water before starting the roux).

Some of these photos will be blurry because I wasn't taking the time to really focus on them.

Continue to cook, stirring, stirring and scraping. It will gradually get darker and darker. Be careful not to let it splatter on you when you stir. It will give you a nasty burn. And then you'll probably burn the roux because you'll be taking care of said burn.

Now you're probably going to want to turn the heat down to the lowest flame you can and continue cooking, stirring, stirring, scraping. Have patience, and keep it up. It should be smelling so good that when your significant other walks into the house they think you are cooking something fabulous. And you are.

Eventually, you'll get to a point where you know it's time to turn the heat off. In this case I turned it off about an hour and 15 minutes later. I could have kept going a little longer, but like I said above, the gas company was coming and I wanted time to deal with anything they might be throwing my way. You don't want to burn the roux because if you do, it will smell bad, taste horrible and all that work will be for nothing. That's why you can't ever leave the stove. If you are cooking with a cast iron skillet, you'll want to turn the heat off before you get to that point because the skillet retains so much heat. It will continue to cook after the heat is turned off.

Keep stirring after you've turned the heat off. If you plan to go ahead with your gumbo at this point, follow the recipe here. If not, you can stop here and let it cool, while you continue to stir until it is much cooler, then you can transfer it to an airtight container and refrigerate for use later in the week or put it in the freezer. When you reheat it, just stir it really well and continue on with the gumbo. If you feel like you have too much oil in it, like I did as noted above, you can easily tilt the pan a little and spoon some of it out. Just make sure you don't get it on you.

It's not as brown as I'd like my gumbo roux, but it smells fantastic and still gives a great flavor, and that's the important thing, right? Now onto the gumbo ...