over here we only have three types of WW flour; WW plain (all purpose), WW self-raising and WW strong flours for breads. The plain one is suitable for any use except yeast breads; including pastry and biscuits/cakes that use bicarbonate of soda as a rising agent.

Interestingly as a side note once I ran out of plain (all purpose) white flour and I needed to make a bechamel sauce for a savoury pie filling. I decided to chance it and use the wholemeal version, it did take longer for the sauce to blend together and thicken but the end result was almost identical yet was tastier and better than your traditional bechamel sauce, when I added cheese and my other filling ingredients the bran specks in the flour just looked like black pepper anyway. My kids were willing to eat sweetcorn and kidney beans in the filling which they wouldn’t normally do as they said the sauce was so delicious!

And wouldn’t you know, this waffle recipe is my mom’s! I just wanted to comment and say that you could/should use that whole wheat pastry flour for these waffles, or anything that uses baking powder/soda as the leavening. I’ve never even heard of regular whole wheat flour. What is it? I only use ww bread flour and ww pastry flour (I even grind my own…it’s fun!) Using the pastry flour will give you lighter, fluffier waffles (pastry flours have less gluten in them…so maybe if you make yeast waffles, you shouldn’t use them. I’ve never made waffles with yeast so I don’t know that).

I wish you the best as you try to eat and cook locally!

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.-= Jules – Big Girl Bombshell´s last blog ..The Bling Factor =-.