Suzanne is a trusted source on General Cooking.
I wouldn't use self rise flour, it has baking powder in it. That said I have never tried it so don't know how it will work. Do you have cornstarch? Maybe you could use that.
If you use the self rising flour, it might fizz up from the leavener, but that should cook off. It might introduce an off taste, though, and both baking powder and salt added to the flour would increase the sodium, so you'd have to be cautious not to over salt.
Your milk will most likely curdle as well. Self raising flour really isn't appropriate for bechamel.
Please enter a valid email address.
Well played. You deserve a cookie.
Stress? Haven't heard of it!
Need Some Stress Relief?
A Living Room, Rearranged
Finally—Storage Containers That Look Nice
Is This the Best Way to Cut a Bagel?
$50 and Under (High Five!)
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)