Dave Bell wrote:

> Regarding those muffins:
> What would be a useable substitute for cornmeal, for non-sticking the
> batter? I can't eat corn, but some recipes just seem to need the
> separation the meal provides. Oats, perhaps? Maybe if I briefly ground
> rolled oats in the blender or spice mill? The coarse, steel-cut
> Scottish oats seem like they'd be too coarse, as-is.

Semolina, which is a form of wheat, is a good alternative.

Mike