In a large pot over medium-low heat, roast the brown rice flour and olive oil into a roux, stirring frequently. Once the roux has darkened, set the mixture aside in a separate bowl away from heat.
In the same large pot, combine onions, garlic, carrots and water. Cover and cook on medium heat until the vegetables are tender, approximately 10 minutes. Add bell peppers, mushrooms, tomatoes and spices. Stir well, cover and cook for an additional 5 minutes.
Add the beans, okra and vegetable stock. Then, stir the rice flour roux back into the pot. Increase heat to medium-high until the stew reaches a boil, then reduce to a simmer, cover and let the flavors meld for 10 minutes. Add additional water or vegetable stock if a thinner stew is desired.
Photography by Kristen Penoyer