Wondra flour, often called instant flour, is a kind of pre-cooked wheat flour. It’s made from wheat and malted barley flour that are heated and dried out (a process called pregelatinization). The finely ground flour dissolves more quickly than all-purpose flour, and mixes easily making it useful for creating creamy, thick stews and gravies without clumps.
How To Cook With Wondra Flour
Developed by Gold Medal Flour in the early 1960s, Wondra is most commonly used when making turkey or chicken gravy. It can also be used in baked goods as well as fish and poultry dishes.
Use it to thicken gravies, soups, stews, and sauces. Its lightness makes it perfect as a dredging flour for fish and poultry. Using Wondra in pie crust makes for an extra-flaky finished product. Because of its low protein content, Wondra flour can not be substituted easily with other flours. It should be used specifically in recipes that call for Wondra flour, and when experimenting, keep in mind that a little goes a long way.
Make a Wondra flour substitute by mixing 2 cups of all-purpose flour with 1 teaspoon of corn starch, sifting through twice.
What Does It Taste Like?
When cooked, Wondra should be flavorless. And while Wondra is lighter than all-purpose flour, be careful with the amount you use and add in small increments.
Wondra Flour Recipes
Use it in gravy, to thicken up stews and soups or in pie crusts. Just remember a little goes a long way.
Where to Buy Wondra Flour
Wondra Flour is available in the baking section of grocery stores and specialty markets. While Wondra is the brand name of the most common instant flour, you’ll also come across other instant flours.
Transfer Wondra flour to a food-grade container with a tight-sealing lid to keep it from absorbing moisture, odors, and flavors from other foods, and ensure that pests can’t get into it. Store in a cool, dry, sunlight free place for up to a year.