Whole Wheat or Rye Flour - Making a Roux?

I was just struck by a random thought this morning as I sit here with my coffee. Has anyone tried using whole wheat or rye flour for making a roux? If so, does it thicken comparably to AP flour? I have no specific purpose in mind and I know it would taste different. I just thought I'd ask to see if anyone had tried it and what their experience was.

 

The tastiest bites delivered to your inbox!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.