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ArieAnna8
post Aug 28 2006, 09:23 AM
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Hi All,

As I am from south Louisiana, I was wondering if you can make a "Roux" with WW Flour. Perhaps the Pastry flour? Must have Gumbo this winter, and really need a roux...chuckle... (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/tongue.gif)

Thanks!
ArieAnna
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jokeje
post Aug 31 2006, 12:07 AM
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Welcome!

Well, I guess you could! It doesn't hurt to try. I seem to remember making a gravy with WW flour...probably the pastry.

Enjoy!
Joanie
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davew
post Aug 31 2006, 04:18 AM
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I've made gravy with WW flour, but never the roux. I don't see why not, though. The only worry I may have is that the long cooking may make the flour easier to digest, which would raise the GI. This worry is minor, though.

I know that good Cajun cooking needs roux, and I would go ahead and make it and enjoy. The total flour per serving is really pretty low. I'd worry more about the rice I use with the gumbo.

I lived in Orange, TX 8 years when I was young and picked up a taste for the Cajun. I make a great chicken and sausage gumbo, so I agree with your need.

Dave
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choffman
post Sep 1 2006, 04:28 PM
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Arie Anna,

I tried this with stoned ground whole wheat flour and I thought it was fine. My husband on the other hand hated it. But then again I can't tell the difference between ww pasta and the regular stuff so maybe I just don't mind the taste. Try it and let us know.

By the way, I'm a New Orleans Girl, where are you from?
Christine

QUOTE (ArieAnna8 @ Aug 28 2006, 04:23 AM)
Hi All,

As I am from south Louisiana, I was wondering if you can make a "Roux" with WW Flour.  Perhaps the Pastry flour?  Must have Gumbo this winter, and really need a roux...chuckle...  (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/tongue.gif)

Thanks!
ArieAnna
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molly
post Sep 1 2006, 07:09 PM
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You might try WW Pastry Flour. The texture is smoother and the taste not as pronounced.

Molly
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