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 taste.
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.
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