Instant flour is a specialized type of low-protein flour that has been pre-cooked and dried. It mixes and melts smoothly into recipes, making it a popular ingredient in commercial food applications. Instant flour is a blend of wheat flour, malted barley flour, and an assortment of vitamins and minerals. This flour is pregelatinized, which means it is steamed and heated before drying. Pregelatinization modifies starches, allowing them to absorb liquids and thicken sauces without prolonged cooking times.
Due to its texture and composition, instant flour is not a suitable substitute for all-purpose or bread flour. It has a low protein count, which means it has a reduced gluten-formation capability. However, instant flour is incredibly versatile. Its quick thickening properties make it ideal for sauces, soups, and stews where a smooth consistency is desired.
Instant Flour Uses
Because of its quick thickening properties, instant flour lends itself to many different uses in the kitchen. We've listed some of its most common applications below:
- Thickening gravy
- Thickening sauces
- Preparing pie crusts
- Making crepes
- Preparing batter for fried foods
- Preparing pancake mix
- Making roux
What Is Wondra Flour?
Wondra flour is a well-known brand of instant flour produced by Gold Medal, a leading name in the flour industry. It is perhaps the most recognizable type of instant flour on the market, and its distinctive canister has become synonymous with instant flour for many consumers. In fact, due to its popularity and widespread recognition, the terms "Wondra flour" and "instant flour" are often used interchangeably by consumers.
Wondra Flour Substitute
You can create a Wondra or instant flour substitute by combining 2 cups of flour with 1 teaspoon of cornstarch. Mix the ingredients and sift through twice to aerate and loosen the flour. If you aren't using your substitute immediately, store it in a cool, dark place for future use.
Is Wondra Flour Gluten Free?
Wondra flour is not a gluten-free flour, as one of its main ingredients is wheat flour. However, it is worth mentioning that Wondra flour is relatively low in gluten compared to other flour, such as all-purpose flour. The production process of Wondra flour involves treating the wheat flour with heat and enzymatic action, which helps break down some of the gluten proteins. Individuals with gluten intolerance or celiac disease should avoid using Wondra flour or any products containing gluten and instead opt for certified gluten-free flour made from alternative grains, like rice, corn, or oats.
Instant flour is a useful addition to any kitchen. It can be used to prepare a wide range of dishes and is perfect for thickening sauces or soups. No matter what kind of kitchen you operate, this versatile flour is an essential ingredient to have on hand.
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Measuring Flour for Baking
One of the most common cake mistakes made while baking is measuring flour incorrectly. It may seem simple to reach into the bag with a measuring cup but this typically results in scooping out way more flour than the recipe calls for. Using too much flour can make your baked goods dense and dry. Use our guide to learn how to properly measure flour to get consistent results every time. Shop Flour in Bulk How to Measure Flour Use the following video to learn how to measure flour correctly: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/SuEMbHKRvWI?rel=0" frameborder="0" allowfullscreen></iframe> How to Measure Flour With a Scale The best way to measure flour for baking is by using a portion scale. Flour compacts easily, so dipping a measuring spoon into the flour will lead to inconsistent results. A portion scale will allow you to measure accurately and replicate your recipe. Follow the steps below to learn how to weigh flour on a scale: Place a bowl on your food scale. Zero out your scale with the bowl on top. Scoop the flour into the bowl until it reaches the amount called for in the recipe. Sift the measured flour into your recipe to avoid clumps. How to Measure Flour without a Scale If you don’t have a food scale, you can still use a measuring cup for flour without overdoing it. If you dip the measuring cup into the bag, you risk getting nearly twice as much flour as necessary. Use the following technique to scoop flour correctly. Fluff the flour with a sifter, fine-mesh strainer, or fork to loosen it. Use a spoon to scoop the sifted flour into a dry measuring cup, one spoonful at a time, until overflowing. Gently level off the flour with the back of a knife. Measuring Flour by Weight So, how much should 1 cup of flour weigh? Most international recipes will have the flour weight listed in grams or ounces, but recipes in the United States will typically only list the cup measurement so you may need to do some measurement conversion. Below are some of the most common measurements for different types of flour that you’ll encounter while baking. All Purpose Flour by Weight Use these measurement conversions when weighing all-purpose flour, unbleached cake flour, and bread flour for your recipes: 1/4 Cup of Flour in Grams: 30 g (1.06 oz) 1/3 Cup of Flour in Grams: 40 g (1.45 oz) Half Cup of Flour in Grams: 60 g (2.13 oz) 1 Cup of Flour in Grams: 120 g (4.25 oz) 2 Cup of Flour in Grams: 240 g (8.5 oz) 3 Cup of Flour in Grams: 360 g (12.75 oz) Whole Wheat Flour by Weight Whole wheat flour is often used as a healthier alternative to all-purpose flour. Below, we’ve included common whole wheat flour measurement conversions. You can use these measurements for whole-grain flour and graham flour. 1/4 Cup of Whole Wheat Flour in Grams: 28.3 g (1 oz) 1/3 Cup of Whole Wheat Flour in Grams: 37.7 g (1.3 oz) Half Cup of Whole Wheat Flour in Grams: 56.5 g (2 oz) 1 Cup of Whole Wheat Flour in Grams: 113 g (4 oz) 2 Cup of Whole Wheat Flour in Grams: 226 g (8 oz) 3 Cup of Whole Wheat Flour in Grams: 339 g (12 oz) Cake Flour by Weight While unbleached flour weighs the same as all-purpose flour, bleached cake flour is lighter in color and weight than its counterpart. If you are baking with bleached cake flour, you’ll want to use the following conversions: 1/4 Cup of Cake Flour in Grams: 28.5 g (1.01 oz) 1/3 Cup of Cake Flour in Grams: 38 g (1.34 oz) Half Cup of Cake Flour in Grams: 57 g (2.01 oz) 1 Cup of Cake Flour in Grams: 114 g (4.02 oz) 2 Cup of Cake Flour in Grams: 260 g (9.16 oz) 3 Cup of Cake Flour in Grams: 390 g (13.7 oz) Pastry Flour by Weight Pastry flour is often used for baked goods to add a chewy texture. It has less protein content and a lower weight by volume than all-purpose flour. Here are the conversions you’ll need for baking with pastry flour: 1/4 Cup of Pastry Flour in Grams: 26.5 g (0.93 oz) 1/3 Cup of Pastry Flour in Grams: 35.3 g (1.25 oz) Half Cup of Pastry Flour in Grams: 53 g (1.87 oz) 1 Cup of Pastry Flour in Grams: 106 g (3.74 oz) 2 Cup of Pastry Flour in Grams: 212 g (7.48 oz) 3 Cup of Pastry Flour in Grams: 318 g (11.2 oz) Measuring Flour FAQs As a refresher, we’ve included some of the most frequently asked questions when it comes to measuring flour correctly: What Do You Use to Measure Flour? The best way to measure flour for recipes is by using a portion scale to weigh the amount needed. If you don’t own a food scale, fluff the flour and spoon it into the measuring cup before leveling it out. This keeps the flour from compacting and having too much flour in a recipe, which can make your baked goods dense and dry. Why Should You Use a Spoon When Measuring Flour? Dipping a measuring cup into a bag of flour packs down the flour and knocks the air out. This can result in you measuring out almost double the amount of flour that a recipe calls for. You should use a spoon to fluff the flour and sprinkle it into your measuring cup to add the air back in, giving you a more accurate measurement. If possible, use a portion scale to get the most accurate and consistent measurements for your recipes. How Much Is 1 Cup of Flour? There are approximately 120 g or 4.25 oz in 1 cup of flour. How Many Grams in 2 Cups of Flour? There are approximately 240 g or 8.5 oz. in 2 cups of flour. Whether you operate your bakery from home or a storefront, consistency is key to the success of your business. By measuring out your flour with a scale, you can ensure that your cakes, cookies, and pastries are the perfect texture from batch to batch.
Everything You Need to Know About Pastry Flour
It's no secret for passionate bakers that many types of flour are available for various baking needs. Pastry flour, in particular, is a popular choice among bakers, given its low protein content. Understanding the distinctive benefits of using pastry flour is crucial for achieving the ideal texture in your baked goods. We'll define pastry flour, distinguish it from cake flour, and provide a convenient alternative for when you run out of pastry flour. What Is Pastry Flour? Pastry flour is flour with around 8-10% protein content, which is less than the 10-12% in all-purpose flour. While the amount of protein in pastry flour varies from brand to brand, pastry flour typically has less protein than all-purpose flour. You may also see some bakers refer to pastry flour as cookie flour. Pastry Flour Uses The more protein your flour has, the more dense or chewy your baked goods will be. Because of its comparatively low protein content, pastry flour is ideal for making pie crusts, biscuits, cookies, French pastries, and other flaky baked goods. Protein helps to give your finished product structure, so flaky or airy recipes tend to call for lower-protein flour. Using a different type of flour with a higher protein content could make your baked goods tougher or chewier than desired. Is Pastry Flour the Same as Cake Flour? No, cake flour and pastry flour are not the same. With 7-8% protein content, cake flour has even less protein than pastry flour. Plus, cake flour is bleached during milling to weaken its proteins. As a result, cake flour is best for making ultra-light baked goods, such as angel food cake and chiffon cake. Using cake flour instead of pastry flour may cause your baked goods to fall apart from lack of structure. Be sure to use a food scale when measuring either type of flour to get the most accurate measurement. Pastry Flour Substitute If you need a substitution for pastry flour, there are a few alternatives that you can use. However, these options are not guaranteed to serve as a perfect substitute for pastry flour, so there is a chance that they will produce a different texture than your recipe intends. Substitute Pastry Flour with All-Purpose and Cake Flour To create the most reliable substitute for pastry flour, combine 1/2 cup of all-purpose flour with 1/2 cup of cake flour for every 1 cup of pastry flour needed. Substitute Pastry Flour with All-Purpose Flour and Corn Starch If you don’t have cake flour, you can substitute 1 cup of pastry flour for 1 scant (slightly underfilled) cup of all-purpose flour plus 2 tablespoons of corn starch. Pastry flour is a versatile ingredient perfect for creating baked goods such as pie dough, cookies, and biscuits. It has a protein content lower than all-purpose flour and higher than cake flour. This unique balance makes pastry flour an excellent choice for achieving a flaky and light texture in your baked treats. If you don't have pastry flour readily available, you can consult our helpful guide on substituting it with a blend of all-purpose flour and cake flour or all-purpose flour and corn starch.
What Are The Five Mother Sauces?
The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices. We can categorize nearly every sauce as an expansion, reduction, or alteration of one of the mother sauces. Whether you’re working on becoming a chef or looking to enhance your restaurant menu, mastering the mother sauces provides the foundation you need to build your own signature flavors. Shop All Saucepans You can click on any of the mother sauces below to discover the sauce that most interests you, read on to explore them all, or jump ahead to our five mother sauces chart. Hollandaise Sauce Tomato Sauce (sauce tomat) Bechamel Sauce Espagnole Sauce Veloute Sauce What Is A Mother Sauce? A mother sauce is a foundational sauce that serves as the basis for a variety of derivative sauces. A derivative sauce is a sauce that adds ingredients and flavors to a mother sauce. Chefs also refer to derivative sauces as daughter sauces, small sauces, or secondary sauces. French cuisine claims that there are five foundational mother sauces from which we form all other sauces. Each mother sauce has a unique liquid, thickening agent, and distinct flavorings. Three of the five mother sauces use a roux as their thickening agent. Use our informative list of the five mother sauces as your guide to their flavor profiles, ingredients, popular derivatives, and common uses. 1. Hollandaise Sauce Hollandaise offers the rich flavor of buttered cream laced with lemon and is the most well-known mother sauce. While some mother sauces are less famous than their derivatives, hollandaise is the star of its sauce family tree. Hollandaise sauce is an emulsion (meaning its ingredients don’t combine naturally). The word hollandaise is French, and it translates to “Dutch sauce” in English. While its name suggests otherwise, hollandaise is a definitively French sauce hailing from a small Norman town renowned for its butter and cream. Hollandaise Sauce Tastes Like - buttery cream laced with lemon Hollandaise Ingredients - egg yolks, unsalted butter, lemon juice, water, cayenne pepper, salt, freshly ground black peppercorns Uses for Hollandaise Sauce - eggs Benedict, poached salmon, flowering vegetables Hollandaise Sauce Derivatives - bearnaise sauce, maltaise sauce, choron sauce Hollandaise Recipe Follow these simple steps to make a classic hollandaise sauce. Melt 1/2 cup of unsalted butter. In a metal bowl, force four egg yolks and 1 Tbsp. of lemon juice to mix by whisking them vigorously. When the mixture doubles in volume, pour it into a double broiler and continue whisking. As soon as the color of the yolks lighten, steadily pour and whisk the melted butter into the saucepan (this keeps the eggs from scrambling). When the mixture doubles in volume, remove it from the heat. Whisk in salt, cayenne pepper, and freshly ground black peppercorns to taste. Keep your hollandaise sauce in a warm place until you're ready to serve it. Note: If your hollandaise becomes too thick, whisk a few drops of warm water into the sauce before serving it. 2. Tomato Sauce Tomato sauce, or sauce tomat in French, is a tomato-based sauce that serves as one of the five mother sauces. Tomatoes have high water content and tender flesh that cooks into thick sauces without emulsification. Tomato sauce is popular in Italian cuisine, which uses an array of secondary tomato sauces for pasta and pizza. In his publication, Auguste Escoffier didn’t signify a particular tomato variety, leaving room for seasonal availability and flavor preference. We provide the ingredients for Escoffier’s sauce tomat below. Tomato Sauce Tastes Like - pleasantly acidic tomatoes imbued with garlic, onion, and herbs Tomato Sauce Ingredients - white veal stock, butter, all-purpose flour, tomatoes, salt pork, carrots, white/yellow onion, bay leaf, thyme, garlic, salt, pepper, sugar Uses for Tomato Sauce - pasta, pizza, shakshouka Tomato Sauce Derivatives - vodka sauce, BBQ sauce, arrabbiata sauce Tomato Sauce Recipe While not the simplest version of tomato sauce, Escoffier's sauce tomat is as decadent as it is famous. Learn how to make the traditional tomato-based mother sauce below. Render 2-3 oz. of salt pork by placing it in a heavy-bottom saucepan with one tablespoon of water, covering it, and cooking it over medium heat to create steam (about 5 minutes). Peel and medium-dice 3 oz. of carrot and 3 oz. of white or yellow onion. When the salt pork is rendered, add the diced carrot, onion, and 2 oz. of butter to your saucepan. Cook over medium heat until the ingredients are tender and aromatic. Use this time to quarter 5 lb. of high-quality tomatoes. Create a brown roux by mixing 2-3 oz. of all-purpose flour into your saucepan and cooking the mixture until it achieves a brown shade. Incorporate the quartered tomatoes. Simmer them until they soften and burst. Add 1 clove of freshly crushed garlic and 1 qt. of white veal stock. Bring to a boil. Season to taste with salt and pepper. Add 1 bay leaf and 1 sprig of thyme. Escoffier's recipe calls for a pinch of sugar to balance the acidity of the tomatoes. Keep your sugar portion to a minimum to avoid over-sweetening the sauce. Cover your saucepan and leave it to simmer for 90 minutes. Once it's cooled enough to handle, strain your sauce through a chinois. Your traditional sauce tomat is ready to serve. Extra sauce will freeze and defrost well when stored in an airtight container. To Achieve a Smoother Sauce: we recommend blending the sauce tomat before passing it through the chinois. Back to Top 3. Bechamel Sauce Bechamel is the original cream sauce and serves as the foundation for every cheese sauce you know and love. In its simplest form, bechamel is a combination of milk and white roux. Traditional French, Greek, and Italian bechamel recipes incorporate salt and nutmeg into their sauces. Bechamel was originally an Italian sauce, Balsamella, that became a hit in the French royal court of King Louis XIV where it was renamed ‘bechamel’ after his chief steward. Escoffier standardized the name bechamel when he published his list of mother sauces. Bechamel Sauce Tastes Like - velvet cream with a lingering, buttery essence Bechamel Sauce Ingredients - butter, flour, whole milk, salt, nutmeg Uses for Bechamel Sauce - mac and cheese, lasagna, croque monsieur Derivatives of Bechamel Sauce - Alfredo, mornay, cheddar cheese sauce Bechamel Sauce Recipe Learn how to make bechamel sauce by following this simple recipe. In a large saucepan, melt five tablespoons of butter over medium heat. Mix 1/4 cup of flour into your melted butter until smooth. Cook the sauce until it turns a light sand color (approximately seven minutes). Stir constantly. Turn your heat to medium-high and whisk in a qt. of milk. Continue whisking the milk into the roux until it thickens. Lower your heat to medium-low and allow your sauce to simmer. You want the flour to soften and lose its gritty taste (approximately 10 to 20 minutes). Season your sauce with 2 tsp. of salt and 1/4 tsp. of nutmeg before serving/storing it. 4. Espagnole Sauce Espagnole is a brown sauce thickened with a roux composed of brown stock, mirepoix, and tomatoes. Mirepoix is a French aromatic flavor base of onion, celery, and carrot cooked together in butter or oil over low heat, so they release their flavors without browning. Espagnole is the most complex mother sauce. It has a potent flavor that easily overpowers, so you will rarely directly apply it to your meals. Subsequently, Espagnole sauce is far more popular in its reduced, derivative forms. Espagnole Sauce Tastes Like - rich stock lightened with the mild acidity of tomatoes and saturated with earthy spices Espagnole Sauce Ingredients - butter, flour, brown stock, tomato puree, carrot, onion, celery, garlic, peppercorns, bay leaf Espagnole Sauce Uses - steak + French fries, braised beef short ribs + mashed potatoes, roasted lamb shanks + creamy polenta Derivatives of Espagnole Sauce - demi-glace, sauce bourguignon, red wine reduction Espagnole Sauce Recipe Easily create the most complex mother sauce with our Espagnole recipe. Coarsely chop 1 small carrot, 1 celery rib, and 1 medium onion. Cook the chopped vegetables and 1/2 stick of butter over moderate heat until golden in a heavy 3 qt. saucepan. Stir occasionally. Create a roux by reducing the temperature to low heat and stirring in 1/4 cup all-purpose flour. Cook to medium brown. Pour 4 cups of hot brown stock into the saucepan. Whisk as you pour. Mix in 1/4 cup tomato puree, two cloves of coarsely chopped garlic, 1/2 tsp. whole black peppercorn, and 1/2 a California bay leaf. Continue stirring the sauce until it comes to a boil. Then, lower the heat to a light simmer. Leave the sauce to simmer uncovered until it reduces to approximately 3 cups (approximately 45 minutes). Stir periodically. Once reduced, strain the Espagnole sauce through a cheesecloth before using it as a topping or a base for another sauce. 5. Veloute Sauce Veloute sauce is a versatile white sauce made by blending a white roux and white stock. There are three types of veloute (chicken, fish, and veal) depending on the variety of white stock used. The most common variety is chicken veloute. Veloute is the most neutral of the five mother sauces, serving as a clean canvas to layer a diverse array of flavors onto. You’ll find veloute sauce as the base in a variety of chicken dishes, creamy soups, and other comfort food staples. Veloute Sauce Tastes Like - silken white stock Veloute Sauce Ingredients - white stock, butter, flour, salt, white pepper Veloute Sauce Uses - chicken supreme, cream of mushroom soup, cream of broccoli soup Derivatives of Veloute Sauce - white wine sauce, Allemande sauce, Normandy sauce Veloute Sauce Recipe Learn how to make the most versatile white mother sauce with our easy-to-follow veloute recipe. Melt 3 Tbsp. of unsalted butter in a saucepan over medium-low heat. Whisk 3 Tbsp. all-purpose flour into the butter until the mixture is smooth. Cook the roux until it turns blond. Incorporate 2 cups of white stock (chicken is the most common choice) into your roux in small increments. Each time you add more stock, whisk your mixture and bring it to a gentle boil. Repeat this process until you've added all the stock and your sauce is a velvety texture. Season to taste with salt and white pepper and serve. Note: Veloute sauce thickens as it cools. If you aren't using it immediately, you can thin the sauce by adding more hot stock before serving. Back to Top 5 Mother Sauces Chart Mother Sauces FAQs As specialty sauces become one of the most popular food trends, it’s important for restaurants to master the mother sauces so they can create their own derivates and hone their signature flavor. We answer the common questions that arise when chefs make the five mother sauces below. What Is a Sauce? A sauce is a liquid combined with a thickening agent and flavorings. You can vary your thickening agent to create a sauce that is fluid, semi-solid, or anywhere in between. Sauces enhance the texture, flavor, and aesthetic appeal of other foods. You can incorporate sauces during the cooking process, add them after you plate your food, or serve them on the side. What Is a Roux? A roux is a thickening agent made from equal parts flour and fat. You will thicken three of the five mother sauces with a roux. To make a roux, blend flour into melted fat on the stovetop. Cook the mixture between 350-375 degrees Fahrenheit until it reaches your preferred level of browning. You can stop or extend the browning process to make a white, blonde, or brown roux. History of Mother Sauces Published by esteemed chef Auguste Escoffier in the 19th century, the five mother sauces are the branches of the sauce family tree, and all other sauces are leaves growing from their branches. However, the mother sauces were not always as we know them today. In the 1800s, French chef Marie-Antoine Carême classified veloute, bechamel, allemande, and Espagnole as the foundational (mother) sauces. In the 19th century, Auguste Escoffier revolutionized the culinary world by updating traditional haute cuisine and redefining the mother sauces, making him the father of modern French cuisine. Escoffier identified allemande as a derivative of veloute and removed it from the list of mother sauces. He then added tomato sauce (sauce tomat) and hollandaise to the list of foundational sauces, solidifying the five mother sauces we still recognize today. Back to Top Mother sauces are the matriarchs of the five major sauce families. Perfecting the mother sauces will allow you to venture on your own sauce journey with a solid foundation of time-tested flavor as your guide. If you’re ready to get started, check out our saucepan buying guide and discover the right saucepan for your needs.
