I got a swanky new Krups
So this morning, I decided to make waffles again, but this time make them a little higher in fiber. Finally, I begin my experiments with Montina. I have been wanting to for quite some time, but it’s just one of those things that I don’t remember to do when I start baking.
I started slow, because I don’t want to screw up the recipe or waste my Montina. Out of the 190 grams of flour in the recipe, I used Montina for 15 of them. It’s not a lot, but it is a start. The waffles tasted almost the same, but just had a tiny bit of the grain feel to them (but not at all like grainy rice flour). Next time (maybe tomorrow, lol) I’ll try 30 grams. (I haven’t quite gotten the “feel” for my new waffle maker’s temperament. That’s why it’s really dark on one side.)
My Latest Whisperings
- Milton’s Gluten-Free Crackers and Giveaway!!
- Happy Celiac Awareness Month!!
- Foster Farms Gluten-Free Corn Dogs and Giveaway
- Crispy Green Photo Contest
- Skinny Noodles
- Veggie Lites Muffins
- Tea Thyme Cafe – Marble Falls, TX
- Surf Sweets
- Pillsbury Bake-Off Now Includes Gluten-Free
- Smartfood Delight Popcorn
A Word of CautionAlways remember to check each ingredient to make sure that it is gluten-free. Reading labels is so important. Happy gluten-free eating!
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