Wondra

[Food Network Fan]

Do any of you ever use it? I keep it for quick gravy's sometimes. And I have a bread recipe that calls for it.

[cyberdoc]

Do any of you ever use it? I keep it for quick gravy's sometimes. And I have a bread recipe that calls for it.

I've never used it myself but I've heard it's good. When I'm doing gravy I usually either do a traditiomal roux, or a corn starch slurry, depending on what I'm shooting for.

[Pluff Mudder]

Pillsbury use to have a super-fine flour for making gravies like this. But, I haven't seen either one on the market shelves in a while.

[bakerman]

Wondra seems to have disappeared from the shelves here, but Pillsbury is available, the same type of product. It is really convenient to have around. I haven't bought any in a while, usually just do the corn starch and water thing or roux.

MAC

[Food Network Fan]

I do that sometimes. But this is so much quicker I like to have it if I am running behind on making it and I don't want to have keep everything else warm while I spend time on a gravy or sauce. It's great to have on hand just for that.

[Bentley Green]

I've never used it myself but I've heard it's good. When I'm doing gravy I usually either do a traditiomal roux, or a corn starch slurry, depending on what I'm shooting for.

Yes, I'm an avid user of the stuff. Haha!! Saves the day.

I like it because it gets to out of the jam of having lumpy gravy. When making the slurry, I start off with just a little bit of water in the flour to make sure that no lumps form. Then I add more water as needed.

As a matter of fact, like yourself, I also make a roux or a corn starch slurry as well!

For drippings left in the roasting pan or a frying pan from steaks, chops and roast, it's a roux.

For thickening meat juices and stry-fries, it's either a corn starch or Wondra slurry.

There's also arrowroot which is a thickener for sauces and gravies.

Don't see how anyone can get along without this tyle of flour. It's a godsend!!