Friday, August 20, 2010

Gluten Free Carrot Cake Muffins

One word....Yummy!

This recipe makes 30 muffins.  It also works great as a cake or a loaf (varied cooking times).


1 cup sweet rice flour
1/2 cup millet flour
1/2 cup tapioca flour
1/2 cup arrowroot
1/4 cup sweet white sorghum flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 cups grated carrots
1/2 cup crushed walnuts
3 teaspoons pure vanilla extract
1/8 teaspoon nutmeg
3 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups of sugar
1/2 cup applesauce
1/2 cup vegetable oil3 eggs

Begin by whisking the flours together in a separate bowl with the other dry ingredients (minus the sugar, save that).  Set this aside. 

Wash and prepare your carrots. 

Add the carrots, the sugar, and all the remaining ingredients to your stand mixer bowl and blend thoroughly.  Add the flour mixture in slowly.  I did it in thirds, mixing well between each addition.  

 Line your muffin tin with paper cups.  Preheat oven to 350 degrees.  Fill the muffin cups 3/4 full with batter.  

Bake the muffins at 350 degrees for approximately 20 minutes. (keep an eye on them and use the toothpick test) Cool out of the muffin tin on a wire rack.


1 comment:

  1. The cupcakes were excellent. Great flavor, great texture. Everyone, even the gluten consumers loved them.