I have a beautiful waffle iron, beaten up and battered though it is. I often put perverse things in it. Try a grilled cheese, or a tuna melt sometime. Or croque monsieur. I don't know why it has never occured to me to put other kinds of grain in there, but I happened to have a cabinet of odd flours leftover from a crepe demo. I don't remember this vast range being available even a few years ago, but the gluten-free craze has caught on. I used amaranth, millet, teff, chesnut. Some came out light and airy, others heavier and nutty. The nicest of all, I think, is chickpea flour. A really delightful crispy edge, akin to farinata. Simple to do, just a cup or so of flour, a little egg (one divided made 5 or 6 waffles) some sugar, baking powder, milk mixed into a thick batter. Butter the surface and pour in the batter. Good with maple syrup but doesn't really need it.
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger.
Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies.
THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger.
Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table.
Most recently: Noodle Soup. Forthcoming: Gelatin Past and Future.