Sat, Nov-16-02, 07:24
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Registered Member
Posts: 41
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Plan: Atkins OWL
Stats: 180/134.5/120
BF:
Progress: 76%
Location: central NJ
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Flour substitute for roux?
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!
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