Due to family food sensitivities and allergies, I need to make my own baked goods. So I would like to make "bread" for "sandwiches" using either a waffle maker, waffle cone maker, or pizzelle maker. I have a waffle maker (not Belgian) and find that the waffles might be a bit too thick for bread (the calorie count would be too high for just one sandwich).
I don't have a waffle cone or pizzelle maker, but it's my understanding that those items end up crispy after they cool. Is this due to the recipe or the thinness of the end product?
Any thoughts or suggestions on this? I am thinking of buying a pizzelle maker and playing with savory recipes, but I want to be able to make a softer waffle-type "bread," not a cracker.
Thanks so much for any insight you can offer!