In article >,
Damsel > wrote:

> On Mon, 24 Jan 2005 23:33:26 GMT, Priscilla Ballou >
> wrote:
>
> >I have two small round loaves rising right now, and I just realized I'm
> >out of cornmeal. I want to bake these on the stone in my oven, but what
> >can I put under them to keep them from sticking? Am I wrong that flour
> >will burn?
>
> This may or may not work, but when I made almond flour cake, I had the
> impression that if it had had no sweetener or flavors added, it would have
> duplicated corn bread. The textures are very similar. Almond flour?

I'm not sure about that. Something about the idea of oils in it makes
me leery of it. But I do have oats, so I'm using that.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal