Monica Mingo's Creole Jumbo Gumbo
Yesterday I decided to make a gluten-free gumbo by simply substituting all the ingredients WITH gluten to ingredients WITHOUT gluten.
Simple right?
Maybe.
Instead of using regular flour, I used Bob's Red Mill All-Purpose Gluten-Free Baking Flour
We kept adding flour until it was the consistency that a good roux should be, but it was WAY darker than I like. I used it anyway knowing I'd have to add more chicken broth to the base to thin out the pungent taste of the dark roux.
It was the most hands-on pot of gumbo I've made in a while. I had to keep adjusting it until it was good. A couple of friends and The Robinator gave it a thumbs up but I'm sitting here now thinking of ways I could make it better.
Cuz that's how I obsess. LOL!
After I had my dinner, I was sitting there talking and within twenty minutes my stomach revolted and it was BAD! None of my ingredients had gluten or wheat in it so we determined that it had to be the vegetable oil that got me. Many people who have to be gluten free have an intolerance to soybean oil it seems and that's what the vegetable oil is made of. So, now I'm researching how to make the roux right without using oil.
The Robinator says that he's sorry I can't have anymore REAL gumbo and it must be hard on me knowing this. He said this as he was eating a second big bowl.
o_0
The love and support at 13700 continues.
