I have had so many people asking for a gluten free cookbook as so many have to livethis lifestyle. I really hope to do a GF cookbook but I am not quite ready for another big project yet. Until then, I am going to do my best to post Gluten free recipes weekly. Here is this mornings little gems....Carrot Cake Muffins. You could frost these with some cream cheese frosting if you wanted to be really bad but I leave them plain and even half the sugar. They are moist and delicious. Even non GF folks will like them.
Carrot Cake Muffins
1 C. gluten free flour (I used 1/3 cup brown rice, 1/3 cup white, 1/3 cup millet)
1 t. baking soda
1/2 t. cinnamon
1/4 t. allspice
1/8 t. salt
1 t. xanthan gum
Mix together and add:
1 C. brown sugar (I used half this amount)
1/4 C. coconut oil or other oil
1 1/2 C. finely shredded carrot
Stir until moist. Batter will be thick. Spoon into greased mini muffin pans, will yield about 2 dozen. Bake at 350 for 12-15 minutes. Freeze any leftovers.
***Any gluten free baked good will not last well unless frozen. It will get dry and crumbly. Always make a big batch and freeze for later use. The key to a great baked good is fresh ground flour. Any leftover ground flour can be stored in the fridge.