I'm the family pizelle maker once again, and want a crisper pizelle vs.
past attempts, so got a few recipes from the Web. Beside those, I have
some never used cake flour, and wonder whether any of you folks have
used cake flour instead of regular flour for pizelles. Comments, anyone?
When I want to make crispy tempura, I substitute corn flour (corn
starch) or rice flour for half of the wheat flour. It works great
there. You might try it with a small amount of the batter--mix up the
batter using half of the wheat flour. Remove a small amount of the
batter and add some rice flour (if you can get it, otherwise use corn
flour) until the batter is the consistency that you want. Then bake and
Thanks - that substitution I'll try after the batch I made today. I
didn't want to "experiment" with today's cookies, since they're due for
my kid's and grandkid's dinner Monday. I'm also interested in
substituting whole wheat flour for some or all of the flour in future
pizzelles. I've been using whole grain rice recently, but don't know
whether there's a whole grain rice flour available - hmmm - maybe in a
coffee grinder?? Maybe in the near future.