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Rob
Rob
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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 oto.

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?

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 o.

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?

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?

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Rob
Rob
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  • 5
  • 19
  • 38

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 o.

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?