[mark12_30]

Update from most recent dairy & wheat & gluten free lembas baking session:

Pouring the batter thinly (about pancake thickness, 1/4 to 1/3 inch max) works very nicely. I used cast iron frying pans (I have four of various sizes) and I also used a pizza stone which worked quite well. (My lembas therefore comes out in pie-sized rounds which get cut into pie-shaped slices.)

They come out on the moist side. I loosen them from the pans (butter pans well), cut them, cool them on racks and put them in tins, and when I want one, I toast them in the toaster oven til the edges turn golden-brown.

I'm hooked. Breakfast, lunch, dinner... bedtime snack...

(them Rhode Island elves knew what they was doin'...)

Here's the (Rhode Island Journey-Cake) recipe I'm using:
2 cups corn meal
1 cup flour (normally all-purpose; but I use 1/3 cup bean flour, 1/3 c tapioca flour, 1/3 c. cornstarch, plus 1/4 tsp xanthan gum)
1 cup brown sugar
2 tsp baking powder
2 cups milk (I use vanilla Silk soymilk, works great)
1/4 cup butter, melted

...Then I add one teaspoon molasses (not in the orig recipe.)

Also, enough butter to grease the skillets/ pizza stones.

I suppose you could try to be healthy and use ... olive oil or something, but these are so sweet it seems silly.

I do think I'll try this again with less corn meal and more "flour", and then maybe I'll use oil and play with the recipe some more, and shoot for something more bread-like and less cookie-like, for variety's sake.

[ January 06, 2003: Message edited by: mark12_30 ]