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What Is Instant Flour, or Wondra?

Know Your Ingredients: Instant Flour

I recently came across a recipe that called for instant flour, an ingredient that I haven't been very familiar with. What is it, and how is it different from all-purpose flour?

Instant or instantized flour, as it's called, was first introduced by Gold Medal in 1963. It refers to a low-protein, finely-ground, granular type of flour that has gone through pregelatinization, a process that involves heating the flour with hot water or steam, then drying it out. It's formulated to dissolve rapidly in either hot or cold liquids, making it an ideal thickening agent in creating lump-free sauces and gravies. It's also often referred to as Wondra, the leading brand for instant flour.

Wondra is sometimes called for in pie, tart, and other baking recipes to achieve a flaky consistency and texture. When have you come across instant flour?

Source

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Spectra Spectra 6 years
My grandma is from the South and she swears by Wondra for her gravy. I've never personally bought it because I figure if I need superfine flour, I'll put it in the food processor and whirl it up for a few seconds first. It gets it a little finer, but probably not as fine as Wondra.
lyricalsoul lyricalsoul 6 years
I'm sure it wasn't made for this, but having fine flour in a can makes it perfect for flouring the bundt pan.
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