Home Cooking 3

gumbo roux and gluten

Tom Meg | Dec 15, 200508:31 AM

Any insights, educated guesses, etc. on whether or not a dark roux (ie flour cooked in fat until it's very dark brown) still contains gluten and would therefore potentially cause problems for eaters with wheat allergies? I had heard that prolonged and intense exposure to heat destroy's the flour's proteins, but can't find any info that specifically addresses dark roux.

Link: http://tomness.blogspot.com

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