Guest guest Posted March 1, 2001 Report Share Posted March 1, 2001 Wheat free corn bread source: Wheatless cooking by Lynette Coffey 1C. corn meal (polenta) 1/3C. soy flour 1/4C. oat flour 3tsp. baking powder 1/2tsp. salt 2 e-nergy eggs 1-1/4C. soy milk 1/4.C powder soy milk ( disolve in milk) preheat oven to 375f grease 8x4 loaf tin mix dry ingred. add milk, eggs, mix until smooth pour into prepared tima nd bake ofr 30 min can be eaten hot or cold or toasted. Quote Link to comment Share on other sites More sharing options...
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