Paleo Roux

December 13, 2013

2663

Being from South Louisiana, gumbo is a big tradition in our family. So, creating a grain-free and nut-free roux was quite the challenge! This roux cooks at a lower temperature and in half the time of a traditional roux. With this recipe, no one will ever know your roux was grain free!

1 cup greek olive oil
1/2 cup coconut flour (meal) (almond flour can be used, if nut allergies are not a concern)
1/2 cup tapioca flour (starch)

2 bunches of green onions, finely chopped
1 bunch of celery, stalks finely chopped
1 medium onion, finely chopped

Over medium heat, whisk together oil and flours. Stir very frequently until the roux turns a nice deep brown (about 15 minutes). Add vegetables slowly to the roux. The roux will immediately sizzle and cook the vegetables, continue stirring until it's evenly mixed. You now have a great base for gumbo or another type of soup

Nutritions

Calories
2522

Sodium
904mg
37% DV

Fat
210g
323% DV

Protein
26g
53% DV

Carbs
106g
36% DV

Fiber
50g
200% DV