"isw" > wrote in message
...
> 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 ...

Very handy and I dislike using cornstarch for stuff like this. Why? It tends
to break down upon reheating.