[Sca-cooks] Wondra Flour

[Philip & Susan Troy]

Philip & Susan Troy wrote:


> Wondra is a commercial product ("instant gravy flour" or some such) made
> by gelatinizing wheat flour (or maybe wheat starch), drying the
> resultant goo and powdering it. It can then be reconstituted in other
> liquids, even cold ones, AFAIK. It's primary use is for gravies. I don't
> know if its thickening power is affected by heat and/or browning, as
> ordinary flour would be, and if there are any gluten components present
> they've already been formed and cooked, so lumps are unlikely.


After a little digging on the Web, I've determined that people actually bake with the stuff, too. There are pie pastry recipes using it, so perhaps the key is an inability to form gluten. The Betty Crocker website calls it "quick-mixing flour".


Adamantius

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98