![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Hey, anybody ever try to make fondue and not get a nice smooth goo?
( I figured out one way to screw up fondue, and how to fix it. )
I guess the flour isn't optional.
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
klwalton, tytso, and anybody else who's knowledgeable about the WHY of various cooking techniques: what is it about the flour that does this? For someone allergic to wheat or to gluten, what might work instead, for swiss-cheese-and-wine fondue?
( I figured out one way to screw up fondue, and how to fix it. )
I guess the flour isn't optional.
klwalton, tytso, and anybody else who's knowledgeable about the WHY of various cooking techniques: what is it about the flour that does this? For someone allergic to wheat or to gluten, what might work instead, for swiss-cheese-and-wine fondue?