Dave Bell wrote:

>On Sun, 22 May 2005, Mike Avery wrote:
>
>
>
>>Dave Bell wrote:
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>>
>>>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
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>>
>
>I can tolerate wheat a little better than corn, but try to avoid it.
>This small amount would probably be OK, though.
>
Usually the English muffins are made of wheat. A little more or less on
the baking surface shouldn't make any real difference.

Mike