| Overall Rating: |
|
5
out of 5
|
Passed the husband test!,
May 23, 2008
Guest
dranda
|
"I made this with gluten-free stoneground meal because there are no health food stores open this late in my corner of CT. To do this I added 3 teaspoons of Baking Powder, 1 teaspoon of salt, and about 1/4 cup of organic sugar to 2 cups of the stoneground cornmeaI. I also baked the batter in a loaf pan for easier morning slices. It took about 45 minutes to bake in the loaf pan.
The bread is moist and tasty straight out of the oven. It rose wonderfully well. It looks like and tastes like an ideal bread substitute for me.
Next time I'm thinking about using apples instead of carrots."
|
|
|
10 of 10 people found this review helpful.
Was this review helpful to you?
Yes
No
|
