What makes Wondra flour different from all-purpose flour?
— Georgie Cole, Charleston, SC
Wondra is actually a specific brand of instant or quick-mixing flour, but it’s so readily available, recipes almost always just call for it by its trademarked name. A finely ground, low-protein flour, Wondra is especially formulated to dissolve quickly in liquid. It’s preheated with very hot water or steam, then dried out, in a process called pregelatinization.
Wondra’s baby powder-like texture and ability to dissolve instantly in hot liquids make it an ideal, lump-free, thickener for sauces and other cooked mixtures. Indeed, that’s the use it’s best known for, but it’s great for other uses, too.
Julia Child recommended instant flour (like Wondra) for crêpes, because it only needs a brief 10-minute resting period, rather than an hour or more. Give it a try the next time you make crêpes or need to thicken a sauce.