On Tue, 05 Jul 2016 08:13:12 -0600, Janet B >
wrote:

> On Mon, 04 Jul 2016 23:34:23 -0700, isw > wrote:
>
> >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
>
> did you know that you can mix a paste of soft butter and flour and put
> that into the sauce to thicken it? The paste easily blends into the
> sauce and will not lump.
> Janet US

Just shake up some flour with a little water (in a covered container)
for a lump free slurry, no need for butter.

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