Gold Medal Wondra flour

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Is this stuff for real or just a gimmick? I seen a few recipes that call for this making gravy. Says it mixes in with out lumps unlike flour an butter.
 
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In an old episode of French Chef, Julia Child used Wondra - aka granular flour - to make puff pastry.   But I've only used it occasionally for sauces.
 
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On the package says use it in cakes, cookies and breads. Not cost effective and would it change the texture in these? Cookies and cakes need flour but there is a recipe for rich brownie cake on back that uses 3/4 cup, seams small to me but never made brownies from scrach.

Nother questions, butter or butter flavor cisco for cookies. I have one of the butter flavored sticks and need something to use it in.
 

pete

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Nother questions, butter or butter flavor cisco for cookies. I have one of the butter flavored sticks and need something to use it in.
That really all depends on what you want from a cookie.  Butter tends to taste better, even against "butter flavored" shortening (is is obviously a subjective thing).  The general concensus is that butter will make for flatter cookies that spread out more, and will end up more crisp, while shortening makes for softer cookies with more height.  These are general statements though, and depending on oven temperature and baking time you can yield a cookie with your desired characteristics using either type of fat.
 
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I have had the flat spreading cookies, now I know why. Found cookies don't spread in a convection oven, guess its the air. I use a ice cream scoop for the dough and flaten the crown some times.
 
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Wondra is a product made by combining very low (finely ground) protein flours.

There is a sub online with 1 cup AP and 1/2 tsp cornstarch but I don't thing that small amt of starch will transform AP flour into anything earth shattering ....

MIGHT help with the lumpy gravy as corn starch has anti clumping properties but again at such a small ratio I would have to see it to recommend it.

Is this the recipe on the label http://www.recipelink.com/msgbrd/board_0/1997/OCT/10427.html ?

While the Gold Medal site had quite a few chocolate cake recipes the one you cited was not there.

Note that like brownies this "cake" recipe uses eggs as a leavening so I find it hard to believe (even in the recommended 8x8 pan) that it will rise very much (cake like) and if it does the flavor of egg will overwhelm the product.

The cocoa powder is being used not only for flavor but also a bit of extra structure so that may help a bit.

VERY fudgy outcome and I expect more brownie than cake like.

If you do end up making it and it works for your needs try substituting a 1/4 cup of brown sugar for the granulated as brown sugar and chocolate paired will transform an everyday brownie into something special.

mimi

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I have had the flat spreading cookies, now I know why. Found cookies don't spread in a convection oven, guess its the air. I use a ice cream scoop for the dough and flaten the crown some times.
Would have to see your "spreading" convection cookie recipe to validate this claim.

mimi
 

phatch

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FF, Wondra is also pregelatinized--by steaming I think--so the starches behave differently. Thus the elimination of the clumping problem. 
 
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2 cents. I'm not sure there is a sub for wondra. It's expensive because of the labor involved in making it. The flour is basically cooked, then sprayed through the air to dry. Wondra calls it something,

but that's basically. They pretty much steam the flour. I ends up being very low in protein. I think if you have a formula that calls for large % of wondra, I don't think I would sub it out. I'm old enough to remember the wondra fad and it was basically, if you did not have the wondra, find a formula that doesn't require it. Just sayin as always. I keep some of it in the pantry vacuum sealed. I mix it with cornmeal to thicken my chili. I does do a good job of thickening sauces with out that cloying taste of flour. I guess because it's already cooked.
 
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As to flat cookies which I hate especially when it comes to using the pre-make CC cookie dough from Wally's, I solved the problem eliminating the flatness by baking my dough in the top rack of the oven for a few minutes more.  The cookies are now crunchy thru and thru with a nice crown at the top.  Try baking, using the top rack for placement.
 
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"... which I hate especially when it comes to using the pre-make CC cookie dough from Wally's..."

I think Kokopuff's account has been hacked!  /img/vbsmilies/smilies/lol.gif  
 
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"... which I hate especially when it comes to using the pre-make CC cookie dough from Wally's..."

I think Kokopuff's account has been hacked!  /img/vbsmilies/smilies/lol.gif  
Nope.  I truly like Wally's CC cookie dough that is packaged in the small rectangular package.  Baked on the top rack for a few minutes more!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

/img/vbsmilies/smilies/cool.gif/img/vbsmilies/smilies/bounce.gif/img/vbsmilies/smilies/smiles.gif/img/vbsmilies/smilies/thumb.gif/img/vbsmilies/smilies/peace.gif/img/vbsmilies/smilies/crazy.gif/img/vbsmilies/smilies/lol.gif/img/vbsmilies/smilies/eek.gif
 
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