It is hard to make gluten free food taste as good as the traditional wheat flour based foods, but this recipe is excellent! The cornmeal gives a good texture that hides the rice flour texture. Instead of milk and vinegar, I used some buttermilk and sour cream. I used half the butter, and home grown, freshly milled corn meal instead of bought cornmeal. Some batter didn't fit into my muffin pans, so I made 'muffin tops' in a cake pan, and the batter was stiff enough to make a very good muffin top too.
I will be using this recipe without the berries to make cheese muffins and other variations. Thanks for this recipe!
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It is hard to make gluten free food taste as good as the traditional wheat flour based foods,...