[femmecreole]

I LOVE to cook traditional New Orleans Creole dishes. Other than the rice most everything is served on, everything is mostly allowed and what is not can be replaced with something that is SB friendly..ie, I could replace traditional white rice with brown rice and replace veg. oil with EVOO.

But, just about every dish starts with a roux. Can whole wheat flour replace the white flour? I was just wondering if anyone has used whole wheat flour to thicken dishes and does it make a whole lot of difference in the taste and consistancy?
I am just dying for some shrimp or crawfish ettouffee..

Wish I could replace the french bread and butter with something else, but there is nothing that compares!

[mandalinn82]

I've made plenty of rouxs with whole wheat flour. It does make the dish a little bit nuttier tasting, but there isn't much roux as compared to the rest of the ingredients and it seems to me to have the same thickening power.

[Road2Health]

I would love to taste some of those creole dishes. Could you perhaps share some of the recipes with us?

[femmecreole]

Originally Posted by Road2Health

I would love to taste some of those creole dishes. Could you perhaps share some of the recipes with us?

I'd love to. As I adapt them and experiment, I'll post them.

[browneyedgirl77]

I used whole wheat flour before and after beginning SB. It works well in gravies. It does have a nuttier flavor. I like it though. I don't have to brown my butter as long for the same flavor.