Wondra® Instant Flour Substitute

Submitted by gailanng

"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."

 

• Ready In: 5mins
• Ingredients: 2
• Yields: 1 cup

ingredients

• 1 cup all-purpose flour
• 1⁄2 teaspoon cornstarch

directions

1. 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.

Reviews

[LonghornMama]

Great! Used this in recipe #607 and it worked well. Like you, I don't use Wondra often enough to keep on hand, so was thrilled to find this sub posted here. Thanks for sharing!

 

[ohgal]

I don't use Wondra Flour often either. I would use mainly to thicken gravy and sauces to avoid lumps.<br/> Thanks

 

[Leggy Peggy]

I have no idea what Wondra® flour is supposed to be like -- we cannot buy it in Australia. But I followed this recipe exactly and it produced a lovely, light result that I used very successfully in Recipe #438575. Thanks so much for posting and for expanding my horizons.

 

[Sue H.]

I use Wondra flour all the time. I never buy the small size but always get the big box. I use it to thicken sauces, stews, soups, chili....pretty much anything....and also to make gravy. You can do these things with regular flour but with Wondra you can sprinkle it even on hot liquids and it will not clump and will easily whip smooth.... unlike regular flour which you have to mix with some water first if you don't like yukky lumps. I almost never use it in regular cooking though I have seen a few recipes that call for its use in breading. This substitution does not work with thickening things any better than regular flour so it was a waste of my time and effort. Might work great in actual recipes....but even with the cornstarch and sifting....it will clump in hot liquids.

 

[lasanfo]

I love this recipe. I don't know how close this is to the actual wondra flour, but this is perfect for what I need. I usually just make the whole thing and put a third of it on the plate and save the rest for another time. I mainly use it for fish tacos. I mix in some old bay or crab boil seasoning, pat the flour on the fish, shake off the excess and pop it in the pan. No messy egg wash and a light, thin crust. Thank you for the recipe.