"Cheryl" > wrote in message
web.com...
> "Julie Bove" > Wrote in message:
>> 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.
>>
>> And yes, I know that I don't need it. I did without it for most of my
>> life,
>> having only discovered it in the past 10 or so years after watching my
>> mom
>> use it. I just like it and would like something like it but I don't want
>> to
>> buy Gold Medal any more. Thanks!
>>
>>
>
> Julie I wish that you wouldn't feel the need to defend your questions here
> before you even get any replies. You've done that the last several of your
> OPs. I know you get ragged on but don't let it color your questions. You
> already know the haters are going to hate no matter what so why not just
> post without sounding all defensive? I'd rather read your posts as just
> being a regular in the group which you are.

Sorry. I just feel like I don't do that, they will start dog piling me. And
I do think that sw is wrong about the acid in the flour. I first heard of it
being cooked when Claudine Pepin mentioned the cooked part when she and her
dad were cooking on his show. Asked him if that type of flour could be used
in the particular recipe. He said it could. I actually used it to flour the
Bundt cake pan and it worked for that too. I only have a small amount of
Wondra that will expire in a few months. It was old enough to not have been
in that recall. And I realized as I was dumping out the bag of Gold Medal
that it too was not in the recall either. But it was about to expire so no
problems there. At any rate, I didn't want to open the new bag of flour I
just bought just to flour the pan. I can see now that regular flour might
have worked better. I did have to dust the cake off. But... Somebody ate
quite a lot of it so I guess it is still good.