Pineapple Express: Someone Is Wrong on the Internet?

[CleverNickName]

I do love a good gumbo. I don't really have a recipe for it, per se, it's more like a rough set of guidelines.

1. Make a roux, as dark as you feel like.
2. Add the trinity.
3. Add whatever meat you have on hand. Or beans, in a pinch.
4. Add whatever broth you've got.
5. Add the spices.
6. Add okra, or don't.
7. Add anything else that sounds good at the time.
8. Simmer until done.
9. Serve with saltines and rice.

 

[Whizbang Dustyboots]

I do love a good gumbo. I don't really have a recipe for it, per se, it's more like a rough set of guidelines.

1. Make a roux, as dark as you feel like.
2. Add the trinity.
3. Add whatever meat you have on hand. Or beans, in a pinch.
4. Add whatever broth you've got.
5. Add the spices.
6. Add okra, or don't.
7. Add anything else that sounds good at the time.
8. Simmer until done.
9. Serve with saltines and rice.

Making the roux is always the killer.

 

[MoonSong]

Not only do I cook for family gatherings, my cooking skills are something my Mom likes to brag about- especially my gumbo. So I frequently get asked to make it.

(Or, more accurately, make one, because I make several different kinds.)

Because of this, I’ve had to make gumbos for people with celiac, who were Jewish/Muslim, Hindus, people who don’t eat seafood, etc., so I’ve had to figure out a BUNCH of alternative ingredients & recipes.

But I didn’t mind, because the challenge expanded my knowledge & skills, and I got to share a classic dish from my subculture…resulting in many smiles & full bellies!

I've been learning how to bake with oats instead of wheat for this reason. My next step is trying to use it with yeast.

I can also replace eggs, milk and butter, though not all at once.

 

[Dannyalcatraz]

I've been learning how to bake with oats instead of wheat for this reason. My next step is trying to use it with yeast.

I can also replace eggs, milk and butter, though not all at once.

There’s a bunch of wheat flour substitutes that should work pretty well for a lot of things. Cornmeal is obvious, but its strong flavor won’t work for a lot of things. Rice flour should do pretty well.

In fact, I just found out about “K-Dogs”, which are a Korean variation on the venerable corny dog. Besides the different spices & sauces, though, the KEY distinction is that they use rice flour instead of cornmeal for their batter.

 

[prabe]

Not only do I cook for family gatherings, my cooking skills are something my Mom likes to brag about- especially my gumbo. So I frequently get asked to make it.

(Or, more accurately, make one, because I make several different kinds.)

Because of this, I’ve had to make gumbos for people with celiac, who were Jewish/Muslim, Hindus, people who don’t eat seafood, etc., so I’ve had to figure out a BUNCH of alternative ingredients & recipes.

But I didn’t mind, because the challenge expanded my knowledge & skills, and I got to share a classic dish from my subculture…resulting in many smiles & full bellies!

I was going to ask what about gumbo would be a problem for someone with celiac, then I saw @CleverNickName put up their approach and saw the roux. I am not always smart, but I can sometimes understand what I read. (I guess some sausages might be a problem, but that seems much easier to work around--if you know to.)

 

[CleverNickName]

Roux is tricky as far as gluten-free goes. If you have a spice grinder, you can experiment with different GF grains to find the ones that you like the best. (Maybe start with grinding a quarter-cup of quinoa, buckwheat, or brown rice.) It might not thicken as well as wheat, but the flavor can get close.

 

[Whizbang Dustyboots]

 

[Staffan]

 

[billd91]

JHC, not that stupid viewpoint again! Yes, I said it. That viewpoint IS stupid and people who hold it should be ashamed.

 

[Scribe]

Literally my coworker.

Puts everyone on blast, when I've already dealt with it, last week.

Well done idiot.