Here are a couple of recipes I developed a while ago for gluten-free pumpkin bread and carrot cake :)
Gluten-Free Pumpkin Bread
1 3/4 cup Brown Rice Baking Mix (Fearn brand)
1/2 cup potato starch flour (Ener-G brand)
1/2 cup tapioca flour (Ener-G brand)
1 cup almond flour, packed
1/4 cup white rice flour
2 tsp baking soda
2 tsp baking powder
3 tsp xanthan gum
1 tsp nutmeg
2 tsp cinnamon
1/4 heaping tsp cloves
**These are dry. Mix all together very well. If possible sift them so they are all the same consistency.
6 eggs
2 cups applesauce
2/3 cup grapeseed oil
2 cups sugar
1/2 cup maple syrup
20 oz pumpkin (equivalent to 1 (15 oz) can + 1/3 (15 oz) can)
**Blend together wet ingredients with hand mixer
**After you are done separately mixing wet and dry ingredients, combine!
Cook until done!
Gluten-free carrot cake
1/4 cup brown rice baking mix
3/4 cup white rice flour
1/2 cup potato flour
1/4 cup almond flour
1/4 cup tapioca flour
1 1/2 tsp xanthan gum
1 tsp bk sda
1 tsp bk podwr
1 tsp cinn
1/4 tsp nutmeg
pinch cloves
**Mix dry
4 eggs
1 cup sugar
1/2 cup applesauce
1/2 cup olive oil
1/2 cup maple syrup
**Blend wet
*Combine wet+ dry
*Add slightly less than 4 cups of carrots
*Bake until done!
***BOTH Recipes are to be baked at 350 degrees F.
