>
> > Regarding those muffins:
> > What would be a useable substitute for cornmeal, for non-sticking the
> > batter? I can't eat corn, but some recipes just seem to need the
> > separation the meal provides. Oats, perhaps? Maybe if I briefly ground
> > rolled oats in the blender or spice mill? The coarse, steel-cut
> > Scottish oats seem like they'd be too coarse, as-is.
>
> Semolina, which is a form of wheat, is a good alternative.
>
> Mike
I use bread crumbs
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