Ann, I expect you can just follow the recipe as written; you're only talking 1/3 of the total flour in the recipe, and it shouldn't change any other ingredient amounts. First time around, I'd make the batter with all-purpose flour, to see how it goes; if you like the results and want to experiment with rye waffles, try subbing rye for some of the AP in subsequent batches. Good luck! PJH@KAF

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