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Can you make "instant flour" (Wondra) at home?

blue room May 10, 2011 11:42 AM

Could I "cook" flour in such a way that I'd end up with a product like Wondra? I've browned flour in a frying pan for gravy--would that work?
I'd say the characteristics of Wondra are: no lumps, no need to cook to remove the floury taste.

  1. mamachef May 10, 2011 01:01 PM

    I always do allow room for the Wondra to cook in, but otherwise a fab. sub. can be made by adding 1 T. cornstarch to 4 c. flour and sifting together twice. Store in shaker bottle in cool dry place.

    2 Replies
    1. re: mamachef
      blue room May 10, 2011 04:57 PM

      The "instant" stuff is has been pre-treated with heat and is actually already cooked somehow--
      but your cornstarch and flour sounds like a good idea for gravy too--less lumps, would you say?

      1. re: blue room
        mamachef May 10, 2011 05:42 PM

        The starch makes the flour silkier, so def. less lumps, but if you start with the mixture in a cold pan and gradually add liquid, whisking all the while while heating over med., you'll have no lumps at all. However, this may be the kind of production you're trying to avoid in the first place with the Wondra. : )

    2. j
      jounipesonen Mar 4, 2012 01:03 AM

      Could try putting flour in a coffee bean/spice grinder - get it to a very fine flour - and then spread in pan and pop in a low oven for 30-45 mins.

      I suppose one could do it in reverse too.

      Nothing hurt in trying - and you could also use a whole wheat flour too - could be nice difference in many cases (soup eg).

      1. j
        jamesvb Mar 17, 2012 10:40 PM

        No you cant with out well no you cant.. its 2 bucks a jar which lasts a while.. just buy it

        1 Reply
        1. re: jamesvb
          jamesvb Mar 17, 2012 10:48 PM

          if you were gonna try to do it i would use cake flour or 00 flour.. use the lowest protein flour you can find as that is what clumps up when you use it in hot liquids.. As i said in another thread Wondra is deprotielalized or some such word.. So you wanna use the flour with the least amount of protein.. Cake flour finely ground mixed with cornstarch might do something of the sort, but as Wondra Flour is not expensive.. if you can find it buy it.. Plus you look cool having that blue can near the cooktop. There used to be another brand but cant remember what it was.. Hope it helps

        2. EWSflash Apr 1, 2012 10:59 AM

          For some reason, whenever i've bought Wondra it's been full of bugs. Always. Does anybody else have that problem?

          2 Replies
          1. re: EWSflash
            blue room Apr 1, 2012 11:38 AM

            Nope, no bugs. I've been using it for years off and on.

            1. re: EWSflash
              applgrl Apr 14, 2012 08:20 PM

              I've seen this in the past....my mom called them "mealy-bugs" and they apparently LOVE starch. They're probly inhabiting the store/climate where you live. I'd open the bag at the cashier next time after you've paid. I store my flour, sugar, and starches in Tupperware at home, never in the bag. The bugs eat the glue on the packaging and make themselves right at home. (they can also infest wallpapered rooms.)


            2. chefj Apr 1, 2012 11:30 AM

              To gelatinize the starch in wheat flour you need water.
              Low protein flour and malt flour is steamed and dried to make Wondra. So the flour is actually precooked in a way that gelatinizes the starch. Toasting flour dry or mixing it with other ingredients is not the same.
              Of course some of the suggestions may yield a product that is "like" Wondra but it would still need to be cooked to lose that raw flour taste.
              The traditional option would be a Roux or Beurre manié but if not handled properly you could end up with lumps and it adds fat to the dish as well.
              Potato starch, Corn starch or Arrowroot are other choices but the texture and appearance are quite different.

              2 Replies
              1. re: chefj
                blue room Apr 1, 2012 11:37 AM

                "Low protein flour and malt flour is steamed and dried to make Wondra. " Thanks, chefj -- I see that this isn't something I'd do at home, like simply browning the flour.

                1. re: blue room
                  chefj Apr 1, 2012 11:49 AM

                  But not really something you need either, it is convenient but not necessary. If you are thickening a sauce or stew Beurre manié work fine and almost never lumps, just needs a few extra minuets of simmering.

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