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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)

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post Aug 31 2006, 04:18 AM
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From: Spokane, WA
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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.

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