Someone else just posted a wheat flour question- which was very helpful to me, but I have a second part I need answered.
I realized recently that I make a lot of roux; I use it for all kinds of stuff. Today, for the first time ever, I purchased wheat flour and I was wondering if it could be used in roux. On the one hand it sounds bizarre and I think it'd be weird, but on the other wouldn't it make the roux taste all nutty and delicious?
Has anyone does this before? Do you reccomend it? Is it a terrible idea?