Well, I managed to completely ruin

Well, I managed to completely ruin dinner. Your favorite twink has been cooking for a while, and the bane of my existence is this lovely base called roux. Now, roux is really important for soups It's what makes them thicker to help, you know, make them so they're actually a good texture and not just brown, muddy water. The problem is that normal roux is made from equal parts of flour and oil. So one cup flour, one cup oil, you get two cups of roux with gluten-free flour, which is what I have to use because Brett gives me my migraines. It's like one cup of flour and four cups of oil. Now, I forgot to adjust the recipe. So I started making it was looking great. And then I throw all the veggies in and my gluten-free flour starts to clump up and burn into these lovely black rocks that are just all throughout the dish And it's lovely. So So yeah, lesson learned: make sure that you adjust your recipe if you're substituting ingredients, because 1 to 1 gluten-free flour is not one to one