Wondra Flour Substitute For Cornstarch Recipes

WONDRA® INSTANT FLOUR SUBSTITUTE

Wondra® Instant Flour Substitute image

I don't use Wondra® enough to warrant buying. I found this recipe and it worked so well on fried shrimp and made for a lovely, delicate coating. Can be used in any recipe calling for Wondra® brand instant flour.

Provided by gailanng

Categories Low Cholesterol

Time 5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup all-purpose flour
1/2 teaspoon cornstarch

Steps:

For each cup of all-purpose flour, combine flour and cornstarch. Sift 3 times (can be done through a sieve) then remove 3 tablespoons. This will aerate the flour and the weight will be right for the recipe.

Nutrition Facts : Calories 460.1, Fat 1.2, SaturatedFat 0.2, Sodium 2.6, Carbohydrate 96.6, Fiber 3.4, Sugar 0.3, Protein 12.9

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Rice Flour. Rice flour consists of ground brown or white rice. You can use it in baked goods, as a substitute for wheat flour, as a thickener, and as breading for fried foods.
Cassava Flour. Cassava flour consists of peeled, dried, and ground cassava roots. It has a mild flavor and is usually used for breading, as a thickener in soups, gravies, and sauces, in cakes, cookies, and other baked goods, and as a coating for meats and vegetables.
Tapioca Flour. Tapioca flour is also made from cassava root. However, it is processed differently. It is gluten-free, has a fine texture, and doesn’t have any specific flavor.
Cornstarch And All-Purpose Flour. You can mix one cup of all-purpose flour with 1/2 teaspoon of cornstarch and use it as a substitute for Wondra flour in a 1:1 ratio.
Whole Wheat Flour. Whole wheat flour is higher in protein than Wondra flour but you can use it as its substitute as a thickener. You can also use it for bread but you will get a tougher and chewy final product.
Roux. Roux is nothing but fat and flour mixed to create a mixture that will thicken up sauces, soups, gravies, and stews. If you want to make roux you will need equal amounts by weight of oil or butter and flour.
Potato Starch. Potato starch is extracted from potatoes. It is clear white with a neutral flavor. It is also gluten-free and used in various recipes as a thickener, coating for fried foods, and as an alternative to flour in baking.
Cake Flour. Cake flour has a lower protein content than all-purpose flour, therefore, the baked goods and pastry have a softer, lighter, and fluffier texture than the ones made with all-purpose flour.
Pastry Flour. Pastry flour is also lower in protein than all-purpose flour and is usually used to make cookies, muffins, pies, biscuits, and pastry. It is made of soft wheat and contains 8-10 % protein which means that your baked goods or pastry will have a light soft texture.
All-Purpose Flour. All-purpose flour is a common flour for making cookies, cakes, pizza, pancakes, pie crusts, and crusty bread. You can also use it as a thickening agent in stews, soups, sauces, and gravy, and for coating meats, fish and vegetables.

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All-Purpose Flour. All-purpose flour is probably the first thing you think of as a cornstarch substitute, but there are some differences between the two ingredients.
Wondra Flour. Wondra flour is an instant flour that has been precooked and dried. In a pinch, Wondra flour can thicken sauces and make crackly crisp fried chicken.
Rice Flour. Some rice flour is made from the same long- or medium-grain white rice you probably have kicking around your pantry. Certain varieties, such as the popular Mochiko brand, are made from sticky rice.
Arrowroot Powder. Arrowroot powder is the milled product from tropical root of the same name. It makes a translucent paste that thickens to a gel like cornstarch does.
Potato Starch. Potato starch is another gluten-free option. These larger granules have a similar thickening power to cornstarch, but potato starch thickens at a lower temperature.
Tapioca Starch. Tapioca starch is the pure starch of the tropical root vegetable cassava. It has a neutral flavor and a superfine texture that works well in gelling pie fillings, puddings, and sauces.
Xanthan Gum. Xanthan gum is a polysaccharide, or a complex carbohydrate, that forms gels like cornstarch does, but it’s a much more powerful thickener.

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