I did a "Cntrl F" search on this board before posting this and found nothing here. Over the holiday I was assigned the task of making gravy for the dinner at my relative's house. Instead of flour I was given Wondra for the thickener. It worked quite well, but just did not seem to result in as much thickening as AP flour in the same quantities. Checking on the label revealed it was in fact flour, but with some additives. I am guessing it is finely ground flour with an anticaking agent added. So I have two questions.
First, what is this stuff? I know its been around a while but I really have never heard of it.
Second, for thickening gravies should you use a quantity different from what is called for in a recipe that says to use AP flour?
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