The present invention relates to the production of edible wafers comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour (such as millet; maize, barley, oats, rice, rye and/or soybeans) and/or at least 5% by weight of the total flour of a soluble fibre; (ii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; and (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; where the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage. Preferably the flour has a low amount of (preferably is free of) gluten and/or gliadin proteins.