If you’re making pancakes or waffles with almond flour as the base, ?
how do you get that crunchy outside texture?
You want the outside crunchy, or the edges crunchy, but not the middle. You want the middle still be soft.
The tip is to use tapioca flour or arrowroot powder in the batter.
That is a tip from a lot of Oriental cooking.
They do that in a lot of their batters when they fry.
So if you use a little bit of tapioca flour or arrowroot flour in your waffle batter or in your pancake batter,
It will crisp up on the outside
So that you have that crispy outside texture that will hold your syrup or blueberry sauce
Without it totally falling apart when you go to eat it
No soggy mess
There are plenty of recipes online that include tapioca flour and arrowroot flour
And that’s why it’s in there … It’s crisping up those outside edges
So that the outside will hold up to the syrup or berry sauce you’re going to put on top of it
Remember … Be The Organic U – Feed Your Soul
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