Does anyone have a recipe for Toll House cookies using Wondra flour?”
“If the instant flour is used in a baking project and is called for in a relatively large quantity, it is probably specified because of its protein content, and your best option would be cake or pastry flour.” — http://www.ochef.com/21.htm The Cook’s Thesaurus entry on cake flour says: “all purpose flour (Substitute 7/8 cup all-purpose flour for each cup of cake flour and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used” — http://www.foodsubs.com/Flour.html#cake However, as Ochef says Wondra is basically a low-protein wheat flour that a little malted barley flour was added to and Cook’s Thesarus says you can sub barley flour in for baking, you should be fine following the regular Toll House cookie recipe (below) or following the alternate recipe from Cooking For Engineers (
