If you’re looking for a flour that can help you out in baking, Wondra Flour is the way to go.
This flour has been around since 1960 but was first introduced to American markets in 1963 by General Mills.
It has slowly become popular as its convenience and application are appreciated more.
Wondra Flour is best for thickening and binding like gravies, sauces, and soups.
Wondra Flour is useful anywhere you would use ‘all-purpose flour’.
Just add a little Wondra Flour when you add flour to any recipe.
Wondra Flour can make sauces, gravies, pie crusts, and cookies.
Although it’s a great product, just like all-purpose flour is versatile, other substitutes work just as well if not better than Wondra flour.
In this article, we will discuss just that.
What is Wondra Flour?
Wondra flour, a product of General Mills, is a type of flour that can substitute breading or batter on food.
Wondra is finely ground, producing a more even texture than other flours.
Because it has been pre-cooked and dried in an ultra mill, it does not lump when added to liquid and dissolves easily.
Wondra is made of wheat and comes in two varieties: all-purpose and self-rising.
It’s easy to use Wondra flour in place of breading or batter on food.
Dip the items in milk, then dredge them through the flour before cooking them.
This type of flour can also thicken sauces and gravies by flaking it into simmering liquids that are just beginning to boil.
Wondra flour is an ideal way to coat vegetables for frying or use as a thickener in soup, stew, sauce, and gravy.
Wondra flour can be found at almost any grocery store.
It comes either all-purpose or self-rising, depending on the variety you choose.
The 5 Best Substitutes for Wondra Flour
Sometimes, Wondra flour can be hard to find. It’s great for breading, but it’s also useful as a thickener or batter.
To make up for its absence in your pantry, try one of these substitutes instead.
1 – All-purpose flour
If you cannot find Wondra, substitute breading with all-purpose flour instead.
This type of flour is ideal for thickening gravy, coating vegetables, and breading meats.
Some examples include pork chops, chicken, and fish before it’s baked or fried.
All-purpose flour is a kitchen staple that provides excellent results.
Depending on the brand, you may need to adjust the amount of all-purpose flour used when cooking or baking.
This type of flour is frequently used in spaghetti sauce, gravy and as a basic ingredient for thickening soup.
2 – Cassava Flour
Cassava flour is made from cassava roots.
This root is usually dried, grated, and ground into a fine powder.
The flour can come in either fine, medium, or coarse textures.
When compared to wheat flour, cassava is gluten-free and nutrient-dense.
This type of flour works well for breading, thickening sauces and soups, as well as coating vegetables before they’re cooked.
It’s important to note that the carbohydrate content in cassava flour is much lower in general.
It has fewer carbohydrates than any other type of flour.
Therefore, people with diabetes can use it without concern for their condition.
Cassava flour is available at many grocery stores and specialty shops that sell gluten-free or paleo foods.
Additionally, it’s also available on Amazon in both regular and organic varieties.
3 – Tapioca Flour
Tapioca flour is a derivative of cassava.
It’s popular in gluten-free baking because it aids in moisture, elasticity and provides structure.
In this sense, tapioca flour works very much like gluten.
In terms of texture, tapioca flour is typically more powdery than other types of flour.
It has a fine texture and doesn’t produce lumps when mixed with liquids.
When substituting for Wondra flour, there are some limitations.
It works well as a breading but not as all-purpose flour.
Also, it should never be used to thicken liquids unless they’re soups or stews because this type of flour doesn’t contain the gluten protein that wheat flours do.
4 – Mix of Corn Starch and White Flour
In a pinch, you can create your all-purpose flour by mixing corn starch and white flour in equal parts.
This combination works well for breading and thickening sauces.
Because it’s self-rising, there’s no need to add salt.
This mixture is versatile but should never be used as a replacement for all-purpose flour.
It also produces inconsistent results depending on the brand of corn starch used.
In general, the corn starch brand shouldn’t matter, but substituting one type for another can affect the final product.
5 – Whole Wheat Flour
In some recipes, whole wheat flour works as a replacement for Wondra flour.
However, it doesn’t work well as a breading because it tends to produce a more dense and chewy result.
Whole wheat flour provides slightly more fiber and a stronger texture than all-purpose flour.
If you have it in your pantry, try swapping it out for Wondra in breading or thickening recipes that call for self-rising flour.
To achieve the best possible results from whole wheat flour, add an extra tablespoon or two of the Wondra flour.
This will strengthen the overall structure and produce a more tender result.
Now that you’re aware of these substitutes, you can avoid making grocery runs when your supply is low.
Most stores carry at least one of the above brands, so don’t let it stop you from cooking if you run out unexpectedly.
Similarly, you can always check your pantry and use the ingredients on hand.
If you’re out of Wondra flour and need to create a breading or thicken a sauce, many options are available to get the job done.