How can I prevent the roux from clumping when using almond flour?
Prevent roux clumping with almond flour by ensuring the butter is melted and bubbling before adding the flour. Use a whisk or spatula to continuously stir the mixture while adding the flour gradually. If clumps form, reduce the heat, add a splash of liquid, and whisk until smooth. Maintain a medium-low flame throughout the process to control the temperature, allowing the flour to cook evenly without burning. Avoid overcooking the roux, as excessive heat can also cause clumping. Remember to use a higher-fat-content butter, such as unsalted butter, to create a smoother, more stable roux. Additionally, ensure the almond flour is finely ground to prevent any lumps from affecting the consistency.
