On Tue, 5 Jul 2016 15:26:59 -0700, "Julie Bove"
> wrote:

>
>"Janet B" > wrote in message
.. .
>> 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
>
>Sure I do. And then what? Wait for the butter to kick in and send me flying
>to the bathroom in agony? I can't eat butter. And did you notice the fact
>that I said that you don't need to make a slurry with the Wondra? You do
>know what a slurry is...right?

The butter and flour mixture isn't a slurry - it's called "buerre
manie", or kneaded butter. A slurry is a combination of a starch (corn
starch, flour, etc) and cold water. There is no butter or other fat
involved.

Doris
>