I don't think I've ever seen a Wondra substitute. It's highly processed and manipulated so it will be less likely to clump.Oh, no! You can't find it? I've not looked for it lately, but now I will!
There may be some suggestions for a good substitute...but you'll need to let us know how you like to use Wondra.
Have you looked at Fred Meyer? The website lets me add it to my cart, so I gotta think they have it. Gold Medal site says it comes in the 13.5 oz can and a 32 oz option. Maybe look for the bag instead of the can?I am lost without it
I've checked Kroger, Walmart and none available. Amazon has it but two containers are about $22.I don't know, but I did a search and it's available at Walmart and Kroger near me and on Amazon.
Have you looked at Fred Meyer? The website lets me add it to my cart, so I gotta think they have it. Gold Medal site says it comes in the 13.5 oz can and a 32 oz option. Maybe look for the bag instead of the can?
I will be grocery shopping in the morning. I'll check to see if our local Kroger has it.I am lost without it
From Professor Peabody’s WAYBAC Machine!Didn't someone post a method for baking regular flour, so it could be used as a Wondra substitute? At least it would be similar in not having a raw taste if not cooked long enough after adding to a dish to thicken it.
Thank you for finding that. But I think I would shake the flour with some of the cold stock in a jar. I've done that with flour to thicken stew and stuff. It works fine, but needs to be simmered afterwards for 10-15 minutes to get rid of the raw taste if the flour. I'm going to guess that the browned flour has a bit less thickening power.From Professor Peabody’s WAYBAC Machine!
View attachment 66735Thank
Practically Fat Free Gravy Recipe
1 Cup Chicken Broth ¼ cup browned flour 1 Tablespoon Soy Sauce 3 drops Worcestershire Sauce Pepper to taste To brown flour cover a cooking sheet with foil and spread a thin layer of flour. Cook at 350 F for one hour stiring every 15 to 20 minutes. You can make extra and stor in an air tight...www.discusscooking.com
I’ve used that method with good results but if I want a rich brown gravy I prefer to brown the flour in the fat and drippings to make a dark peanut butter roux.Thank you for finding that. But I think I would shake the flour with some of the cold stock in a jar. I've done that with flour to thicken stew and stuff. It works fine, but needs to be simmered afterwards for 10-15 minutes to get rid of the raw taste if the flour. I'm going to guess that the browned flour has a bit less thickening power.
I'm betting/praying that it is a temporary situation! That's happened a lot, lately. Most recently, no one had Better Cheddars. Then, it was Fudge Covered Nutter Butters. And, believe me, because I looked everywhere. Then, they were just back. Everywhere.My Freddy's says out of stock as does Walmart