[Sca-cooks] Wondra Flour

[Nelson Beth]

I once saw a cooking show with the lady who wrote the
pie and pastry bible as a guest.  She said that if you
use it in place of regular flour when rolling out your
pie dough the dough picks up less of it.  I tried it
when I was doing novice tourney.  Since I haven't
played that much with pies I can't say if it was
better or worse then using regular flour but it seemed
to work well.  I can get it around here in boxes,
right next to the cake flour.

Orlaith


--- Philip & Susan Troy <troy at asan.com> wrote:
> Philip & Susan Troy wrote:
>
> 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".

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