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!