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
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| Apr 8, 2020 at 15:14 | history | edited | myklbykl | CC BY-SA 4.0 |
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| Apr 8, 2020 at 15:13 | comment | added | myklbykl | P.S. Spruce Eats says: "Self-raising flour is a common ingredient in recipes from the UK.... It is made with a bit more baking powder and no salt, which differentiates it from the self-rising flour typically found in the United States and Canadian markets." | |
| Apr 8, 2020 at 15:02 | comment | added | myklbykl | Interesting. In principal I'm against base ingredients like butter and SR flour containing salt. Like you, I'd rather add it myself and know how much is in it. I guess we have to let the UK win once in a while. ;o) | |
| Apr 8, 2020 at 15:00 | comment | added | Chris H | I'm in the UK (like the OP) and here we're free to choose whether or not to add salt to our cakes (as that's a major use of it) | |
| Apr 8, 2020 at 14:51 | comment | added | myklbykl | @ChrisH — all the SR flour I find on line has salt (e.g. bobsredmill.com/blog/featured-articles/…), and all the recipes I find to make it also have salt (e.g. thekitchn.com/how-to-make-self-rising-flour-232729). Where do you live that they deprive you of salt? I don't use SR flour myself. | |
| Apr 8, 2020 at 11:49 | comment | added | Chris H | Where are you that there's salt added to your SR flour? Here it's (fortified like most if not all) flour plus raising agents. Why would anyone want salt added as bought? | |
| Mar 23, 2020 at 21:14 | comment | added | myklbykl | I believe I did answer the question. It's just flour with baking soda and salt, so you'll need to adjust your recipe to account for this (e.g. reduce the amount of salt in the béchamel). If you make the sauce with your self-rising flour it would be useful to others if you post your results which is why I asked that you do so. | |
| Mar 23, 2020 at 20:16 | comment | added | Rob | Thanks for taking time to answer, but.... "try it yourself and tell us what the result is" doesn't exactly answer my question; particularly as I'm at pains to point out in the question that this is because I'm low on plain flour and have plenty of self-raising. For info; I haven't seen plain flour in my local supermarket(s) for the best part of two weeks (hurrah for people panic buying!) and I'm loathe to buy what others may need when I may have alternate options. Now is not the time for me to waste by trying =) | |
| Mar 22, 2020 at 11:24 | history | answered | myklbykl | CC BY-SA 4.0 |