Easy Gluten Free Carrot Bread with Coconut Flour
Gluten free baking can be tricky depending on what you are making and what type of flour substitute you use. Bean flours can result in a sandy texture, and using all of one type of gluten free flour can result in a dense and gummy texture. It is worth it though, as I explained in Tuesday’s post on the impacts of excess gluten in the modern diet, to experiment with a few low gluten or gluten free options, especially if you know you suffer from an intolerance, allergy or sensitivity.
One of my favorite gluten free flours is a coconut flour blend from Gluten Free Mama, made with coconut, rice and tapioca flours. The coconut flour makes it naturally sweet and I find I can decrease the sugar in most recipes (which I like to do anyway) when using it. Read more on the benefits of coconut flour here.
Coconut flour is one of the most versatile and easy to use gluten free flours I have experimented with, but the absence of gluten, a protein in wheat that helps baked goods rise and hold shape, still needs to be compensated for. Mama’s Coconut Blend substitutes particularly well in most recipes but is benefited by the addition of a protein like eggs or xanthan gum, which helps create a similar shape and texture as gluten does. Add 1 egg or ¾ teaspoons of xanthan gum for every cup of flour substituted.
Here is a recipe I make frequently this time of year. The addition of carrots to this gives it another source of natural sweetness and good texture – plus it’s one of the seasonal items I usually have on hand in excess in the winter months.
- 2 eggs
- 3/4 cup applesauce
- 3 Tbsp honey
- 3 Tbsp melted coconut oil or butter
- 1 cup grated carrot
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cup sifted Mama's coconut flour blend (see notes)
- 1 tsp baking powder
- 1 ½ tsp baking soda
- 1/2 cup walnuts, chopped (optional)
- Preheat the oven to 375 degrees. Generously grease a 9x5x3 – inch loaf pan and set aside.
- In a large mixing bowl combine the eggs, applesauce, honey and coconut oil or butter. Whisk thoroughly until the honey is incorporated. Add the vanilla and grated carrot and mix to combine.
- In a separate small bowl combine the cinnamon, salt, coconut flour, baking powder and baking soda. Whisk to combine. Add the dry mixture to the wet and fold together until just incorporated. Add the nuts if using and stir to combine.
- Pour the batter into the greased pan and bake for 45-50 minutes or until a knife inserted in the loaf comes out clean. Let cool completely before turning the loaf out of the pan. Slice and serve with good butter and your favorite jam.
Thank you to readers for their comments. We've changed the ingredients to specifically list the coconut blend mentioned in the post above. If you'd like to try another type of flour or another blend you'll have to adjust to compensate.
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