Wondra flour is a lightweight flour that dissolves more quickly and mixes more easily than normal all-purpose flour. These qualities make it a good option for lump-free gravy, flaky pie crusts and breading.
Wondra flour is a low-protein flour that has undergone a process called pregelatinization, where it is heated with either hot water or steam and then dried out, making it more or less already cooked by the time it is used. This flour is sometimes called for specifically in recipes due to its unique qualities, and the brand Wondra has become synonymous with lightweight flour in many cases. Wondra flour is produced by Gold Medal, a leading flour producer.