Quote:
Originally Posted by Blue-EyedLady
I've tried both sizes, actually. The small ones don't take any less time to cook. Large ones are harder to flip, so I try to make them smaller.
I may borrow my MIL's waffle iron and experiment with that. BlessedBlue - what flour mix are you using? Do you grease the iron before each waffle? What kind of fat do you use?
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Part of the difference you and I have lies in the fact that I can use eggs, and you can't. So I've already got protein built in.
My waffle iron has a non-stick coating, so as long as it is clean, it doesn't need any extra oiling. The mix I have is currently sweet rice flour, tapioca flour, amaranth, buckwheat and potato starch flours.
If you're using bean flours, that might take care of the protein issue.
I use olive oil in the batter.
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