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#people on gluten free recipe websites said the roux shouldn’t be any darker than peanut butter if you’re using gf flour but I definitely
gayabeilles · 2 months
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trying to make a roux with gluten free flour and I got scared when I saw black flecks bc I thought I’d burned it but no.
worse.
I melted the goddamn whisk.
#I thought it was heat resistant 🧍‍♂️#and it was coming along so well too :(((#turns out hot oil is. hot.#also by now I have made a second roux and added my vegetables and I’m gonna be honest I don’t think it’s supposed to look like that#maybe should have sought out a gluten-free recipe rather than trying to adapt a gluten-full one :/#it’s fine it’s fine it’ll come out good I’m sure just a little weird maybe lol#idk I will add on in the tags later with an update#UPDATE: it is Later and the result is. as anticipated: weird but almost certainly not how it was supposed to turn out lmao#the flour mix I used had xanthan gum and I think it fucked up the texture and made it a little slimy#there’s no corn starch in the flour mix but it kinda has that oobleck feel lmao#it is also disturbing to look at because it’s very much the Wrong Color#people on gluten free recipe websites said the roux shouldn’t be any darker than peanut butter if you’re using gf flour but I definitely#should have let it darken more. I was Afraid#the cookbook I’m using literally calls it Cajun napalm which is. hm. okay.#anyway I got nervous as I was making it and kept getting scared I was gonna burn it so I didn’t let it cook long enough probably#but all in all it tastes pretty good! even though there’s like 1/4 stick of butter per serving or some shit#it’s actually nuts like. what kind of French-influenced bullshit is this#TWO STICKS of butter are you for real!!!!! are you for real right now!!!! for EIGHT SERVINGS!!!!!!!!!!!!!!!#anyway if anyone needs me I’ll be laying in a blob on the couch#glad it turned out good even though it also turned out weird. on brand tbh.
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