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Which type of flour for gumbo roux?

lolgirl Mar 16, 2012 06:33 AM

I make a lot of gumbo. Recently I ran out of flour and purchased a different brand of all purpose flour, and I am finding that this flour is inferior to the last for gumbo.

I had never thought about the flour, but I am reminded that there is much different from cake flour to bread flour. Which type of flour is best for a dark gumbo roux?

  1. nomadchowwoman Mar 16, 2012 09:39 PM

    I always use unbleached AP, but I have used bleached AP. All different brands. I've never noticed a difference. Every once in a while I've had a problem with my roux separating, but I always figured it had something to do with moisture content or some other variable, such as temperaature or lazy whisking. What was inferior about your roux?

    1 Reply
    1. re: nomadchowwoman
      lolgirl Mar 17, 2012 08:21 AM

      The dark roux flavor is just not as strong with my current flour (store brand, all purpose). I am going to try making a couple of batches with cake flour and a couple with bread flour to test which I like best.

    2. paulj Mar 16, 2012 05:16 PM

      In what way is this inferior? What was the previous flour, and what is the new stuff?

      1. chefj Mar 16, 2012 04:26 PM

        I have always used All Purpose with no problems even between brands. Granted I never buy bleached which seem to be much lower quality than unbleached.

        1. l
          LJS Mar 16, 2012 08:52 AM

          I have always used all-purpose white, unbleached flour....mostly because, other than specialty bread flours, that is what I have on hand. It makes a nice, mahogany-brown roux.

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