Gluten Free. Never thought id be baking this way.
Someone suggested that i post some 'gluten-free goodies' on my blog once. I politely assured them i would but i was lying at the time. Sigh.
I have been on a gluten and grain free diet with my son just shy of 2 weeks and we have never felt so amazing! What took us so long? Were we mental eating the amount of wheat that we did?
My son is now a regular (literally!) kid and was free from his terrible symptoms instantly. You can read the full story here: http://myautoimmunefamily.blogspot.com.au/
This is my first attempt at gluten free baking and i must say i was very surprised and pleased at just how easy it was and how good it tasted! When faced with such restrictions i thought my baking would all go out the window but i have already figured out ways to change my regular goodies in to gluten free!
- 2 cups grated carrot. (about 3 carrots)
- 440g tin of crushed pineapple, drained.
- 2 cups of grain free flour (1 cup almond meal, 1/2 cup quinoa, 1/2 cup potato starch) (if you are not going grain free you can use commercial gluten free flour already mixed.)
- 1 tsp cream of tarter
- 1 1/2 tsp bicarb (have to use lots in this recipe!)
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 cup of brown sugar (caster sugar is fine)
- 4 eggs, lightly beaten
- 200ml oil
- 1/2 cup chopped walnuts
- Preheat oven to 180c
- Put everything in to a mixing bowl except flours
- Whisk the flours and bicarb etc together over the top and mix in
- This mixture makes a lot, grease a cake pan well and line muffin trays for the remainder of the mix
- Cook muffins 30 mins and cake 1 hour.