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THANKS to all who responded to my query about making roux.   Results  
are as follows:

Several said to use cornstarch that it browns well.

One persons uses Kinnikinnick all purpose flour mix.

Several wrote that they use Hagman's flour mix.

Many of you use a mixture of tapioca starch and potato starch, one  
person mixes with a little water then browns in butter.

One person uses just potato starch, and many of you mention using  
sweet rice flour added to the hot fat, and that it will thicken later.

One person said that the darker the roux, the less it will thicken  
when mixed with the liquids later.  I'm inclined to agree with that.

Someone asked for a recipe....well, just do it....I use approximately  
half canola oil and half flour, put in a cast iron skillet and cook  
on medium heat, stirring frequently till it browns, to the color of  
milk chocolate, or to dark chocolate. ( I like the dark roux best.)   
You can do a large batch and the extra will keep for a long time in  
the frig.

I used sorghum flour after the failure with rice flour, and it worked  
but I'm always looking for something better...I didn't think it  
thickened real well, but I made it pretty dark.  Sweet rice flour  
will be my next try.
  - - - - - - - - - - - -- - - - -- - -
We're going to be eating a lot of gumbo and jamabalaya as I try all  
of these suggestions.
Many Thanks to All.   Beth

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