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It's just going to be grainy. Otherwise works just fine. However, you'd be better off using corn starch if you want to skip the wheat. It's smooth, very little flavor, and stays almost clear. Great thickener for any sort of sauce or soup.

Milder Flavor And Slightly Grainier Texture Then All Purpose Flour Roux...

Rice Flour Also Requires More Whisking (Lumps) And Less Cooking (Burning)

Don't boil the pasta. Add it dry to your sauce and bake. It will soak up the liquid and thicken. Ratios are tricky so you will have to monitor it and adjust. Using lots of fat (cream, cheese) makes the range of acceptable liquid wider.

No thickening agent required.

I've always wondered what a "rue morgue" is.

alright i just did it

just take a pill before you eat. with the rice flour its grainy and its thin. not a fan.

editing

it thickened. its alright.

Yes, you can use rice flour in place of wheat, it should rue up very similarly.

I just made mac and cheese with a cheese sauce from rue last night, I added WAY too much wheat and I ended up with something like 5 cups of sauce.

So as long as you use the same amount rice/chickpea flour for whatever the recipe calls for you should be fine.

I would try the rice.

EDIT: about the sauce and the mac and cheese;

2 Tbsp artisan wheat flour, 2 Tbsp butter, 1 cups whole milk, 1 cup (or your preferred amount to taste) of grated cheese.
(Bonus ingredient: 1 tsp sunflower lecithin, mix into a small amount of the slightly warmed whole milk to help dissolve, then dilute with the rest of the whole milk and add into the rue.) This really helps keep the fats in suspension.

The sauce tasted wheaty for sure at first, but it just needed more salt to bring out the cheese.

Poured over firm elbow noodles and wiener slices and tossed to mix.

Topped it with more shredded cheese and panko bread crumbs sprinkled on.

When baked for 40 minutes at 375℉ it came out with a nice crispy crust on top, super hot, still creamy and not separated.

i dont think it thickens up the same way. i think if you put a bit of powdered coconut with it maybe, with the rice flour i mean, but youd have to work out exactly what does what and how because it wont be 2tbsp butter/2tbsp flour/2cups milk like a normal wheat flour rue (and im only guessing here i get these noodle bowl things you just add boiling water to, only powder they give you is a packet of coconut, but it does thicken it up properly shrugs

you might just end up with a watery shitty mess. rue (roux?) is a bit of a pain in the ass anyway. AUSSIES DO FUCKING NOT USE ALDI CHEESE IF YOURE MAKING CHEESE SAUCE shit tastes like fuckin flour with a bit of cheese flavour waved in its general direction, whole sauce ends up tasting like flour.

asia is as fucking weird with their ingredients as america is with is measurements man.

@love240

race?