WONDRA FLOUR RECIPES

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WONDRA® INSTANT FLOUR SUBSTITUTE RECIPE - FOOD.COM



Wondra® Instant Flour Substitute Recipe - Food.com image

I don't use Wondra® enough to warrant buying. I found this recipe and it worked so well on fried shrimp and made for a lovely, delicate coating. Can be used in any recipe calling for Wondra® brand instant flour.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cup

Number Of Ingredients 2

1 cup all-purpose flour
1/2 teaspoon cornstarch

Steps:

  • For each cup of all-purpose flour, combine flour and cornstarch. Sift 3 times (can be done through a sieve) then remove 3 tablespoons. This will aerate the flour and the weight will be right for the recipe.

Nutrition Facts : Calories 460.1, FatContent 1.2, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 2.6, CarbohydrateContent 96.6, FiberContent 3.4, SugarContent 0.3, ProteinContent 12.9

GOLD MEDAL WONDRA FLOUR ONE-STEP WHITE SAUCE



Gold Medal Wondra Flour One-Step White Sauce image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 1

Number Of Ingredients 5

1 c milk Cold
2 tb Gold Medal Wondra Flour
1/8 ts Pepper
2 tb Margarine or butter
1/4 ts Salt

Steps:

  • "Heat all ingredients to boiling over medium heat, stirring constantly. Boil and stir 1 minute. 1 cup sauce. CHEESE SAUCE: Add 1/4 teaspoon dry mustand and stir 1/2 cup shredded Chedder or American cheese into hot sauce until melted. High altitude (3500 to 6500 feet): For Cheese Sauce, stir cheese into sauce over low heat until melted. "

Nutrition Facts : Calories 488 calories, FatContent 46.69255875 g, CarbohydrateContent 15.029693125 g, CholesterolContent 11.648 mg, FiberContent 0.81028125667572 g, ProteinContent 3.812661875 g, SaturatedFatContent 8.81212825 g, ServingSize 1 1 Serving (133g), SodiumContent 383.01975 mg, SugarContent 14.2194118683243 g, TransFatContent 6.67282375000001 g

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Jul 27, 2021 · Buying, Cooking, and Recipes. 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 ...
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