Instant Blending Flour
Here's a specialty flour I haven't thought about in quite a while: Instant Blending Flour. This type of flour goes through a special milling process and comes in a granulated form like sugar. It dissolves easily in liquids, either hot or cold, so this makes it perfect for sauces and gravies.
It's a low protein flour, so while it's not the best for making bread, it does work well in gravies, sauces, pie crusts, batters, quick breads, muffins and cakes.
I remember buying it to see if it would help my lumpy gravy. Did it work? I can't remember as that was 20 years ago and I've since learned to make gravy without it. If you're a beginning cook, it can't hurt!
I'm not sure when Pillsbury first introduced their Instant Blending Flour. General Mills introduced their brand, Wondra Flour, in 1963.
I have three Pillsbury recipe booklets that are all advertising their "New" Instant Blending Flour". None of the three are dated, but judging from the illustrations, they appear to be late 1960's or early 1970's.
A New Way to Bake! with Pillsbury Instant Blending Flour, 14 pages (this booklet gives the pie-crust recipe and others)
A New Way to Bake! Using Pillsbury Instant Blending Flour, 14 pages (this booklet gives yeast bread recipes and others)
"Do-it-together" Butter Cookies, 30 pages (56 Fabulous Cookie Ideas plus 41 Do-it-Together Decorating Ideas)
Somewhere along the way, Pillsbury changed the name of the flour to Shake & Blend and packaged it a pourable container. This brand is still available, although it's produced in limited quantities, so may be a bit hard to find.
The Gold Medal Wondra brand (labeled "Sauce 'n Gravy" since 1986) is still available as well.
The Robin Hood brand (owned by Smucker's) of Blending Flour is available in Canada.
Maybe I'll try this flour in my pie crusts. Sad to say, they could use quite a bit of help.