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Gumbo Pages: Chicken Sauce Piquante Question
Posted on 6/11/25 at 2:15 pm
Posted on 6/11/25 at 2:15 pm
Sorry in advance if this is a dumb question. Searched google and the gumbo pages website but came up empty.
Anyone know what "gravy-thickening flour" is? Google seems to think it's just regular old flour used to thicken gravy. Maybe it really is that simple....
LINK
Anyone know what "gravy-thickening flour" is? Google seems to think it's just regular old flour used to thicken gravy. Maybe it really is that simple....
LINK
3
Posted on 6/11/25 at 2:31 pm to Vargona09
Wondra flour.
It's hydrated, then cooked, then dried.
The result is flour that won't clump as easily and has less raw flour taste from the start.
It's hydrated, then cooked, then dried.
The result is flour that won't clump as easily and has less raw flour taste from the start.
This post was edited on 6/11/25 at 3:31 pm
Posted on 6/11/25 at 2:32 pm to Stadium Rat
yes, wondra but I’ve not seen it on a shelf in years
Posted on 6/11/25 at 2:35 pm to Stadium Rat
Ah ha! Thank you! This would explain it.
Posted on 6/11/25 at 2:45 pm to cgrand
quote:
yes, wondra but I’ve not seen it on a shelf in years
I actually saw it at Matherne's the other day and realized I hadn't seen it in so long.
Posted on 6/11/25 at 2:56 pm to LouisianaLady
Google AI says you can make a substitute:
"The key to making a Wondra substitute is to add a small amount of cornstarch to regular all-purpose flour and then sift the mixture to aerate and loosen the flour.
Making a Wondra Substitute:
Combine flour and cornstarch: For every cup of all-purpose flour, add 1 teaspoon of cornstarch.
Sift the mixture: Sift the mixture two to three times to aerate the flour and ensure it's well combined.
Store for later use: If you don't plan to use the substitute immediately, store it in a cool, dark place. "
"The key to making a Wondra substitute is to add a small amount of cornstarch to regular all-purpose flour and then sift the mixture to aerate and loosen the flour.
Making a Wondra Substitute:
Combine flour and cornstarch: For every cup of all-purpose flour, add 1 teaspoon of cornstarch.
Sift the mixture: Sift the mixture two to three times to aerate the flour and ensure it's well combined.
Store for later use: If you don't plan to use the substitute immediately, store it in a cool, dark place. "
This post was edited on 6/11/25 at 6:01 pm
Posted on 6/11/25 at 2:57 pm to cgrand
quote:
yes, wondra but I’ve not seen it on a shelf in years
I got some in my Walmart delivery not long ago.
Posted on 6/11/25 at 3:01 pm to Gris Gris
quote:Zuppardo's has it.
got some in my Walmart delivery not long ago.
In any store, look near the gravy and soup base areas, not necessarily just the flour section.
Posted on 6/11/25 at 8:45 pm to Vargona09
Use a corn starch slurry.
1 part water to corn starch, mix it up, pour into the pot.
1 part water to corn starch, mix it up, pour into the pot.
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