I am a Cajun from south Louisiana and we make a rowx but it is brown. I don't know if this is what you are asking for???? I have a recipe using rice flour but it isn't near what a real roux with wheat flour taste like but we have no other options. Also there is a site that has recipes for cream soups that are GF I will try to find it for you and let you know. If I can't find it I will post the recipe on the Recommendations page. They have many recipes there. I will get back to you someway!

http://forums.delphiforums.com/celiac/messages?msg=14862.16 Click on this and see if it works. It is recipes for Cream of Whatever soups. Hope this is what you are looking for.

Thanks omastoy. I went to the website. There were several recipies and tips.

GF Roux

cup canola oil
cup brown rice flour
cup white rice flour
1/8 cup white rice flour
1/8 cup garbanzo bean flour (optional)

Mix all ingredients in a heavy pot. Cook over low heat until it is the color you want. This browns really fast and remember it will continue browning after taken off the heat (the pot holds the heat for a while). It doesnt take as much as a gluten roux so use sparingly at first.

Yes I made a GF base and then made a cream of mushroom soup with it. So then I was able to make green bean casserole with it. I t was yummy. Then I took some of the GF BAse and made stew with it.

Thanks Omastoy. I can't wait to try it. I really miss cream soups. I have tried the organic mushroom soups in different recipes and it's just not the same. I'll check out the recommendations page.LLO

Do you think tapioca flour might work a bit better? I think it would be more tasty that the bean flour.

i highly recommend potato starch - - use it as a thickener in everything - - also have a smokin recipe for pumpkin muffins that uses primarily potato starch and no flour at all - - the are soft and chewy and no one even knows they are gluten free - - took them to my son's school for a teacher appreciation luncheon and was asked for the recipe - - they know of my condition and were completely surprised at how "regular" these tasted . . .

also use it to make perogi's . . . . .

the bean flours have a stronger taste - - like to use them in corn bread and the like - - may be too strong for a cream sauce but i guess it depends on your own likes

Can someone please post the amounts for

cup canola oil
cup brown rice flour
cup white rice flour

spelled out in written english?
My computer does not have the font for the original. All I get is a square. The rue does not turn out without the proper amounts.

Thnx
C