Jishin: I think gluten is ok by me, but I may have to check out your recipe sometime. I have triiiiieeed to make home made curry with basic curry-type dry spices, but it just has not worked out quite the same.
Mikan -- most people are OK with gluten -- I make it specially for a friend of mine who has celiac disease. She's allergic to wheat, barley, rye, and oats. And MAN, those go in just about everything. She's also sensitive to MSG, which is frequently found in prepackaged stuff like the curry roux, unfortunately.
So it's good to know how to make an alternative. But I'll admit, I like boxed roux myself!
