Quote:
Originally Posted by Zana
I agree with Durgan, they're not hard after getting zapped in the microwave. I made a batch and tossed about 3/4's of them in the freezer, pre-cut. Now when I want to have some I defrost and either zap or toast them. I substituted potato flour or other non-gluten flours for the whole wheat flour. Came out very light.
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I make a batch about every two weeks. Freeze about half and bring it out as required. The ingredients are varied as to what is readily available. The home-made wheat flour is nice, which I use for the nutrients and gluten as a binding agent. I use bake potatoes periodically, which are all gone from the root cellar for this year.