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

Very easy, great cake.

Reviewed On: May 6, 2008