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
2 eggs
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.
10 comments:
It is wonderful that you are posting gluten free recipes on your blog. There are more people with celiac, now than ever. They can diagnose it now. Years ago, I think they missed it or chalked it up to some other problem.
Speaking from experience. Hubby has been gluten free for fifteen years.
Hi, I followed you from the foodieblogroll and I love all the tips and GF recipes you have here.I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set to go, Thanks!
I got your book Shari...just wish I had an autographed copy...IT IS GREAT!!! THANKS so much!!
Muffins are something I don't bake enough of, these sound delicious. Carrot is the star ingredient in some of my favorite sweets, these look like a yummy mid-morning snack :).
Love this. Thank you!
Shari I made these...I added 1 cup of Keifer because the batter looked sooo dry. They turned out so moist and delicious! Thanks for sharing!
I am sure Kefir would be great. The batter is dry but the carrots create moisture when they bake. I have to go dairy free also for my son so I have never tried it with kefir. Thanks for the tip.
Shari- trying the gluten free thing now. When you say white. what are you using? White flour? that has gluten right?
Cindy,
Sorry, White rice.
My husband has to be gluten free and I want to make my own gf flour. What is your favorite recipe?
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