Search This Blog

02 June 2012

Grain & Gluten Free Carrot & Pineapple cake

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:

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
  1. Preheat oven to 180c
  2. Put everything in to a mixing bowl except flours
  3. Whisk the flours and bicarb etc together over the top and mix in
  4. This mixture makes a lot, grease a cake pan well and line muffin trays for the remainder of the mix
  5. Cook muffins 30 mins and cake 1 hour.
  6. Check they are cooked with a skewer test.
  7. Once cooled, ice with cream cheese icing :)

Cake and heart shaped muffins x

No comments:

Post a Comment