Timeline for Can self-raising flour be used in lieu of plain flour when making a roux for a bechamel?
Current License: CC BY-SA 4.0
11 events
| when toggle format | what | by | license | comment | |
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| May 10, 2020 at 7:43 | vote | accept | Rob | ||
| Apr 20, 2020 at 23:25 | comment | added | bob1 | @Tetsujin - the salt taste comes from the sodium in the bicarbonate component in the baking powder. This is irrespective of the source of the flour, though it seems you are correct - the US version does contain extra salt. I'm not from the US (though recently worked there) and wasn't aware of the difference between the US and UK versions. | |
| Apr 20, 2020 at 15:10 | comment | added | Tetsujin | @bob1 - I'm just going round the site correcting this - UK self-raising flour does not contain salt. US self-rising flour does. | |
| Apr 8, 2020 at 11:50 | comment | added | Chris H | I used some gluten-free flour (mainly rice) and it needed a little more than if I'd used plain. The effect of the raising agents may be a little different to the effect of the source of strach though. (@Tetsujin) | |
| Apr 8, 2020 at 10:21 | answer | added | user29568 | timeline score: 2 | |
| Mar 23, 2020 at 3:00 | history | tweeted | twitter.com/StackCooking/status/1241922792901218306 | ||
| Mar 22, 2020 at 11:24 | answer | added | myklbykl | timeline score: 0 | |
| Mar 22, 2020 at 10:15 | comment | added | bob1 | I think it'll just end up a little more salty than a usual bechamel. You might get some puffing up when first added, but this should disappear over time I think | |
| Mar 22, 2020 at 10:09 | comment | added | Tetsujin | I'd say go for it. I recently accidentally made one with cornflour & it came out 'acceptable' if not perfect. See cooking.stackexchange.com/questions/33227/… for more alternatives. | |
| Mar 22, 2020 at 9:54 | history | edited | Rob | CC BY-SA 4.0 |
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| Mar 22, 2020 at 9:40 | history | asked | Rob | CC BY-SA 4.0 |