Can self-raising flour be used in lieu of plain flour when making a roux for a bechamel?
I have plenty of self-raising flour (which will easily take me until its best before date to use) but am running very low on plain flour which I use predominantly for making a roux and then ultimately a bechamel. Given the current circumstances it seems appropriate to use up things I already have in the cupboard, rather than purchasing more if I don't need to.
Will the added raising agents in self-raising flour (the flour I have is from Sainsbury's and contains Calcium Phosphate and Sodium Hydrogen Carbonate, apparently) affect the production of a roux and then ultimately a bechamel sauce from the roux?
Best Answer
Since you will only be using 1.5 tablespoon of flour for more than a cup of milk, it shouldn't impact the flavor. Also as there is no salt in the Sainsbury Self-raising flour, you will not need to adjust for salt. However, the alkalinity from the Sodium Hydrogen Carbonate as it heats and breaks down into Sodium Carbonate might impact the flavor. But, the acidity of the milk and butter should counter that, so it wouldn't be noticeable.
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Can I use self-raising flour for roux?
Flour: always use plain white flour. Self-raising flour has raising agent in and will leave your finished sauce with a slight taste of bicarb.What happens if you use self-raising flour instead of plain flour?
Bread recipes usually ask for plain flour, and that's because the raising agent comes from the yeast working with the water, flour and salt. If you use self-raising flour, your bread won't rise evenly and you could end up with a stodgy crumb.Can you use self-raising flour instead of plain flour to thicken?
either should be fine, just take a little of the liquid out of the stew and blend the flour into it thoroughly so you don't have any lumps! then mix back in! I would mix a spoonful flour (either will do) with some water (not too thick) in a cup and add it slowly (pref through a strainer) stirring as you go.Can you use self-rising flour instead of all purpose flour for gravy?
Flour \u2013 I use all purpose flour for making gravy, but in this instance, it doesn't matter if you use all purpose or self-rising. Just use whichever you have on hand.🔵 How To Make Self Raising Vs. Self Rising Flour - What Is It?
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Answer 2
In terms of thickening this should work, but keep in mind that you're adding salt* and baking powder which will affect the flavor of the roux. You should do a side-by-side test with AP and self-rising flour and taste both, then finish your béchamel sauce and try both and post your results here.
*Note: salt is included in self-raising flour in the US and Canada but not in the UK.
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