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Sobachatina
Sobachatina
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Subistuting Substituting maseca (corn flour) for ap flour in waffle cones

I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% ratio of vital wheat gluten. Any suggestions on binders/stabelizersstabilizers? The end product will be served warm around 52-55c (120-130f). Ideally I would like it to have the same crunch as a standard cone but with the corn flavour. The sweetness is not an issue but because the overall dish will be savoury I hope to have it no sweeter than a basic cone is now.

Subistuting maseca (corn flour) for ap flour in waffle cones

I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% ratio of vital wheat gluten. Any suggestions on binders/stabelizers? The end product will be served warm around 52-55c (120-130f). Ideally I would like it to have the same crunch as a standard cone but with the corn flavour. The sweetness is not an issue but because the overall dish will be savoury I hope to have it no sweeter than a basic cone is now.

Substituting maseca (corn flour) for ap flour in waffle cones

I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% ratio of vital wheat gluten. Any suggestions on binders/stabilizers? The end product will be served warm around 52-55c (120-130f). Ideally I would like it to have the same crunch as a standard cone but with the corn flavour. The sweetness is not an issue but because the overall dish will be savoury I hope to have it no sweeter than a basic cone is now.

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Adam James Carroll
Adam James Carroll
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Subistuting maseca (corn flour) for ap flour in waffle cones

I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% ratio of vital wheat gluten. Any suggestions on binders/stabelizers? The end product will be served warm around 52-55c (120-130f). Ideally I would like it to have the same crunch as a standard cone but with the corn flavour. The sweetness is not an issue but because the overall dish will be savoury I hope to have it no sweeter than a basic cone is now.