I got a swanky new Krups waffle maker for Christmas, and used it to feed my hungry family on Christmas Eve (including my parents, my brothers and families). They quickly finished off the first triple batch of waffles(!), and left me with only a few from the second triple batch (and there were only 8 adults and 3 kids). These came from Roben Ryberg’s upcoming cookbook, which is now on pre-order at Amazon (apparently available March 10th). These waffles are great. But they are even better in this waffle maker. Roben made some for me in her Krups waffle maker back in June, and I knew I had to have this waffle maker. Since mine decided to fall apart in September (and I did not help it), I had a good reason for getting it! It makes the waffles a little crispier on the outside, and more tender on the inside.
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
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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