I am making a chowder that requires a standard roux. Will a roux made with gluten-free flour hold up to the heat and the milk in the chowder? I have some xantham gum, if that might help, but am unsure how to use it in this situation.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy