I was recently reading an article on SeriousEats about wheat flours, and they discussed Wondra, a product I have seen but never used. Apparently it is a pre-gelatinized and dried flour usually used for gravies because it does not clump. But it also sounds like it is produced by basically making then drying a tangzhong. I’m wondering if it might work to just substitute a small amount of Wondra, rehydrate, and use that as the tangzhong. Quicker, and one less pan to clean. Of course, now I can’t find Wondra in my local store, so I’m going to see if I can pick it up online to experiment.

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