Great, easy recipe. Some members of our family are allergic to wheat, for the others we prefer to not use white flour. So I've made batches with whole wheat pastry flour, and also with spelt. Both were great.

Reviewed On: Oct. 6, 2008

This is a nice alternative to rice bread. (gluten free diet). It is crumbly, but has a good taste. It is plain by itself, but good with jelly. I checked it at 40 min., and it was already done- 35 min. early. The recipe said the batter would be stiff. It was runny. So, I added flour until it was somewhat stiff. I did make a few minor changes to fit my diet, but I don't think the changes altered the recipe enough to cause the batter to be runny. I used rice milk instead of soy, extra brown rice flour to replace the soy flour, and agave nectar instead of honey.

Reviewed On: May 22, 2008

My son just diagnosed with candida. I am on the search for cookies that can use whole wheat flour and no sugar. This worked great. I used whole grain pastry flour and used 3/4 c agave nectar in place of the honey and brown sugar. To compensate for these changes I used 1 2/3 c flour. My son loved them. I'll be making them again!

Reviewed On: May 14, 2008