"Sarah Rusli" > wrote in message
...
> Am actually trying to make Belgian waffle. The one that I bought off the
> street of Brussels tasted very moist and doughy unlike American waffles
> which are generally thin and crispy. I found out from the internet that
> whole wheat flour is used to make these waffles, however I have difficulty
> finding whole wheat flour here in Australia. I wonder is whole wheat is
the
> same as whole meal flour?
>

I think it is all in the equipment. Belgian waffles are much thicker than
breakfast waffles. Therefore, the inside will be less done and the outside
will be exposed tot he iron for a longer time. The whole wheat flour is
lower in gluten and therefore should be less chewy. I'm sure that they
aren't made with 100% whole wheat because if they were, they would have the
weight and texture of sandbags.