Simply WONDERFUL! My family LOVES this recipe. I am allergic to wheat, eggs, and milk, so I substitute a gluten-free flour for the wheat, Ener-G "Egg Replacer" for the egg, and Vance's milk substitute for the milk... and it is fabulous. I substitute turbidino sugar for the white sugar to give more flavor, and don't cook this bread a second longer than 20 minutes. I also found that corn-meal varies from brand to brand as to how course it is, so try different ones to see what you like. I also tried making this with corn flour rather than corn-meal, and the end result is much fluffier and almost cake like. I liked the smoother texture, I think I'll try half corn flour and half corn meal next time. Also, not sure how well this freezes if you make it with wheat, but since I substitute gluten-free flour, it's fabulous microwaved after being saved in pieces in the freezer. Yum yum yum.
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Simply WONDERFUL! My family LOVES this recipe. I am allergic to wheat, eggs, and milk, so I...