CURRENT SEARCH: "Wondra-Flour" what is it? And can you substitute a more common fllour?

In Australia in the 60s, we had an Instant Flour product like this called 'Easy Flo' that you could sprinkle into things. It's been heated to cook the gluten that makes the lumps, so it can be stirred into hot sauces to thicken them and not lump. Sadly, I don't think Easy Flo is available anymore. I wish there was a similar product here but I haven't found one and I don't think Wondra Flour is available here.

Here is a pretty nice explanation on how Wondra flour is made -- http://bakingbites.com/2008/05/what-is-wondra-flour/

Its a descriptive slogan that refers to the unique and rare flour brand name. The brand name is not often use however, but the slogans knows it all. If I am not mistaken, but most of the businesses uses terms or taglines instead of names. Usually this site http://eatmywords.com/tips/is-your-name-lame/ is what brought ideas about adding descriptive name.

Thank you all!

Wondra is made by General Mills under the Gold Medal brand. I prefer this brand over Pillsbury which makes a similar verson.l I keep on hand to use in my popover recipe.

I break with the crowd here about wondra subs being 'soft flour'. (okay, maybe in baking, but I never use it for baking, only for coating..it's too expensive). If you rub it between your fingers, you can feel a gritty texture. Not a cornstarch powdery texture. But a a very fine grit texture.

For coating To me it isn't a 'soft flour' but grainy in texture on a fish or chicken and fried (as a light coating).
For that application, I think a very fine grain semolina, mixed with AP flour would mimic very well.

oops... here is the link http://www.food.com/recipe/wondra-instant-flour-substitute-438574

I am attaching a link for the direction to make your own "Wondra Flour" I have used this method several time when I didn't have any Wondra on hand.

As Sam noted, it's hardly exotic. It's hard to imagine a chain supermarket that doesn't stock it with other flours. And that's what it is, a superfine flour.

http://www.ochef.com/21.htm

This link should help you determine an adequate substitute.

You should be able to find it. It's been around since the 60's. But today, it's gaining popularity especially on fish as a slight dusting of 'flour'. It's sold in paper 'shaker top' tubes which makes it easy to reach for and dust an item with flour. The texture is a grainy, almost fine cornmeal like. It's also good for thickening a sauce at the last moment as it incorporates very well with little clumping.

Look in the baking section at the supermarket.