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waffles warm, place on an ovenproof dish on an oven rack and warm at
about 200-250 °F (90-120 °C). Waffles will keep for about 20 minutes
before they begin to dry out.
•
Baked waffles freeze well. Cool completely on a wire rack. Store in a
plastic freezer bag or in a covered container, separating waffles with
wax paper.
•
Reheat frozen waffles in a microwave, toaster oven, convection or
conventional oven or toaster until hot and crisp.
FOR GLUTEN-FREE WAFFLES:
•
Use gluten-free baking mixes.
•
Use gluten-free flour.
•
Replace flour in recipes with combinations of: coconut flour,
rice flour, almond flour, oat flour, corn meal.
FOR LOWER FAT, LOWER CHOLESTEROL WAFFLES:
•
Use skim milk.
•
Replace full fat milk with nut or seed milks: almond, cashew,
soy, flax, or hemp seed milk.
•
Use whites only, eliminate the egg yolk.
•
Always use liquid vegetable oils such as canola, coconut,
corn or sunflower, instead of butter.
•
Replace 1 egg with 3 tablespoons cold water + 1 tablespoon
ground flax seed.
•
Replace 1 egg with 3 tablespoons cold water + 1/2 tablespoon
ground chia seed.
FOR HIGHER FIBER WAFFLES:
•
Substitute 1/2 cup or more of white flour with whole-wheat flour.
•
Substitute 1/4 cup of white flour with wheat or oat bran.
•
Replace 1 egg with 3 tablespoons cold water + 1 tablespoon
ground flax seed.
•
Replace 1 egg with 3 tablespoons cold water + 1/2 tablespoon
ground chia seed.
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2023-11-06 3:11 PM
2023-11-06 3:11 PM
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