Why does Wondra mix into gravy, sauce, etc. so much more smoothly than normal flour?
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Per Martha Stewart: Unlike other types of wheat flour, Wondra flour has been pre-steamed and dried, going through a process called pregelatinization, which creates a super fine powder and prevents lumps from forming when mixed with liquids or used in batters for certain baked goods. Instead, it instantly dissolves like magic.
Protip, mix your flour with a bit of water before you put it in and you’ll get no lumps. Or make a roux beforehand
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