In article >,
Sqwertz > wrote:

> On Mon, 4 Jul 2016 20:12:49 -0700, Julie Bove wrote:
>
> > "Sqwertz" > wrote in message
> > ...
> >> On Mon, 4 Jul 2016 16:32:28 -0700, Julie Bove wrote:
> >>
> >>> I did try looking but came up empty. Do you know of another brand of
> >>> flour
> >>> like Wondra? It is a cooked flour, perfect for making gravy and sauce. No
> >>> need to make a slurry. Can dump it straight in. Never any lumps.
> >>
> >> It is not cooked. And you don't need it. You'd hate it and
> >> eventually just throw it away.
> >
> > Yes it is cooked.
> >
> > http://bakingbites.com/2008/05/what-is-wondra-flour/
> >
> > Says it is essentially cooked already.
>
> Wondra flour is a modified wheat flour starch made from treating it
> with an acid, usually hydrochloric acid. Of course they don't
> advertise that because people get freaked out when they know their
> food has been treated with acid (as Braggs Liquid Aminos has learned).
>
> If Wondra was cooked then it wouldn't have been the subject of the
> current e-coli flour recall. Steaming temperatures (as the above
> website claims) would easily kill e-Coli in milliseconds - well before
> steaming temperatures were reached. But acid treatments don't kill
> e-coli. That is why e-coli survives in - and passes through - your
> stomach. Which is full of acid. And that is why Wondra has been
> recalled.
>
> My store used to carry both the canister and the box of Wondra but
> they were not there today. Any half-moron should be able to make fine
> gravy using AP flour and corn starch. You don't need Wondra.

"Need"??, No, but it sure is handy when that sauce you've already made
just didn't tighten up the way you expected ...

Isaac