Can you use self rising flour when making a roux?

Here's why:

* Self-rising flour contains baking powder. This leavening agent is meant to make bread or cakes rise, but it will interfere with the roux's smooth texture and cause it to clump.

* Roux is made with plain flour and fat. The flour needs to be cooked slowly to develop its flavor and thicken the sauce. Baking powder would react in the heat and make the roux lumpy and unusable.

Instead of self-rising flour, use all-purpose flour for making a roux.

If you're in a pinch and don't have all-purpose flour, you can use self-rising flour *without* the baking powder. However, it's always best to use plain flour for the best results.