Whole Wheat Roux

Tis the cold weather season for a classic Cajun-Creole stew....gumbo! This here is a 100% whole wheat dark roux recipe using our organic Marquis whole wheat flour. Take your roux game to the next level with the added flavor and nuttiness from the wheat bran in whole wheat flour...you'll wonder why you weren't using whole wheat for roux all along!  

Download a printable version of the recipe here.

Whole Wheat Roux

Yield: 3 cups

This is a medium body, whole wheat version of a classic Cajun-Creole roux used to thicken various stews and soups such as gumbo! Great for the cooler weather season. C’est bon!

 Ingredients:

270g (2 ¼ cup) BSM Marquis WW flour

245g (¾ cup) canola oil (or preferred neutral oil with high smoke point)

*Note: When using whole wheat for a roux, wheat bran in the flour will create a caramel color at the starting point. The roux will need to get to a deep, dark rich brown color once done. See details below for a light roux.

Method:

For dark roux: In a large skillet or cast iron, continuously whisk together the flour and oil over low heat until the mixture begins to turn a deep rich brown color. This will take some time and effort of constantly whisking to prevent the roux from burning. Have the family take turns whisking!

For light roux: substitute BSM Marquis 00 the whole wheat flour and use only 195g of oil. In a large skillet or cast iron, continuously whisk together the flour and oil over low heat until the mixture begins to turn a golden color. This will take about half the time of the dark roux. Be sure to whisk constantly to prevent from burning. Have the family take turns whisking! *Note: While this will thicken a gumbo or other stew, it will not be as rich and toasty in flavor as the dark roux. For gumbo, using a dark roux it is highly recommended.

Remove from heat and pour into a glass jar. Use right away or store with a tight lid at room temperature for up to a week. For more than a week, store in the fridge to prolong the shelf life. Bring to room temperature once again before using to more easily mix the roux after it has somewhat separated in the fridge. Can store in the fridge for up to 3 months.

Make a big batch and gift to friends and family! The effort alone to make a solid roux makes a thoughtful gift!