nefletch wrote:
> Good evening all.
>
> We are having company soon, and they will be here for
> one week. I have just discovered that one person in the
> party is allergic to wheat, barley and rye. His biggest
> hurdle is wheat flour. He suggested corn flour instead of
> wheat flour. Is there any difference in cooking between
> the two? Anything I should do differently? I am a big
> fan of pancakes, and biscuits and gravy for breakfast,
> any simple recipes for these two using corn flower?
> Thanks in advance for any and all suggestions.
>
>
You might do well looking for recipes for people with ciliac disease.
They can't tolerate wheat.

Check the baking or the health food aisle in your supermarket. You might
find some special mixes that use rice flour for muffins, cakes and
breads. I'm not sure about biscuits.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.