To kick off the Gluten Free Bread Baking Bonanza, I've made Agave Carrot Muffins. I'm holding the blogging event in honor of World Bread Day (October 16th) and October is National Celiac Awareness Month. Starting September 10th and going through October 1st, anyone may bake a gluten free bread, such as yeast, quick, popover, pizza, bagels, lefse, matzo and crackers. Take a picture, write a post about it on your blog and then send the link to gluten a go go at gmail dot com. I'll post a Bread Bonanza roundup message on Gluten A Go Go.
An update (9/13): If you would like to participate, but don't have a blog or web page, send your picture and recipe to gluten a go go at gmail dot com. I'll post your recipe on the blog.
If you are inspired, hold a gluten free bread event for charitable giving or fundraising for your favorite charity or the National Foundation for Celiac Awareness (NFCA). Wrap your breads and include a copy of the recipe you used before giving them away, that way the person who enjoys your bread can make it for themselves. If you would like to have a fundraising event for the NFCA, you can also have a Gluten Free Cupcake Party with help from Pamela's Products.
Here are some wonderful gluten free recipes from last year's World Bread Day to help you get started, Brandon at Something in Season baked a delightful pumpkin bread, Hippy RN over at Food is Yummy! baked Pumpkin Chocolate Chip Muffins, and Rachel of Rachel's Recipe Box made a loaf of delicious gluten free bread.
This recipe was inspired by Bette Hagman's Spicy Carrot Muffins in Living Well Without Wheat. These are tasty muffins that are delightful for breakfast with tea or coffee.
1/2 cup brown rice flour
1/2 cup sweet rice flour
1/2 cup coconut flour
1/4 cup arrowroot starch
1/4 cup rice bran
1 1/2 tsp cinnamon
3/4 tsp baking soda
2 tsp baking powder
1 cup grated carrot
2/3 cup orange juice
2 tsp tapioca granules
1/4 cup coconut oil
1/4 cup agave syrup
2 eggs, lightly beaten
1. Preheat oven to 425 degrees Fahrenheit and place 12 silicone muffin cups on a cookie sheet.
2. Measure out the orange juice in a measuring cup and dump in the tapioca granules. Place in the microwave cook on low heat for approximately 30 seconds. Allow the orange juice mixture to sit while you put together the other ingredients.
3. In a large bowl, dump in the first ten ingredients and stir together.
4. In a medium sized bowl, pour in the orange juice, coconut oil, agave syrup, eggs and stir together.
5. Pour the liquid mixture into the carrot flour mixture and stir. Take care not to over mix the ingredients. Then spoon the muffin batter into the 12 muffin cups.
6. Bake at 425 degrees for 15 minutes or until golden brown.
What did my family think about the muffins? My son didn't really care for the muffins, because carrots belong in things like chicken noodle soup. My daughter thought the muffins were okay, but she too wasn't so sure about carrots in bread. My husband and I thoroughly enjoyed them and thought they were the best served warm with butter.