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12 Comments
mrielind
May 19, 2022
Commenting from Sweden, with not so much Wondra flour around, I noticed buck wheat flour after a quick search has comparatively low protein content. Could that be an option?
Mary N.
May 16, 2016
Wondra similar to rice flour? And left over food trick is to use flat champagne to make champagne vinegar.
Lindsay-Jean H.
May 16, 2016
Wondra is a very fine, low-protein wheat flour (it also has some malted barley flour in it too).
isolde
May 16, 2016
having grown up on a farm in Germany and having learned all the farmer's basic kitchen tricks, I remember my mother always taking lemon and orange peels and cutting them into big chunks, putting them into a small pot of water, and keeping them on a low simmer all day...It gave the house a delicious and healthy scent. She often added some cinnamon and vanilla. We never discarded any food scraps..This was one household trick I (now in my 80's) still use.
Andrea N.
April 20, 2016
Wondra is such an under-appreciated ingredient. Refreshing to see it pop up here.
Lindsay-Jean H.
April 20, 2016
I'm excited to have a supply on hand now! What are your favorite uses for Wondra?
Nora R.
April 18, 2016
If the trimmings are too tough to eat on the asparagus what makes them edible when they're peeled off?
Ness
April 17, 2016
Quick note: your link to buy Wondra Flour redirects to a cookbook, not the flour!
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