almond meal, gluten free flour or wheat flour for waffles
Does almond meal tend to dry out faster than regular flour in baked goods? Does gluten free dry out faster as well? What about a mixture of the two? I have been mixing almond meal with both regular flour and gluten free and it seems to dry out by the next day. Does anyone know a good ratio? I was trying to cut down on the amount of regular flour, but not at the expense of having dry waffles!