Updated Carrot Muffins

 I decided to make this recipe using store bought GF flour now that it is readily available in stores.

60 minutes at 350F, 12 muffins

(Only made 12 muffins because we were short on carrots.)

Combine dry ingredients and set aside

• 1 c. GF flour (I used Bob's Red Mill All Purpose GF flour)
• 3/4 c. sugar
• 1/2 t. baking soda
• 1/2 t. baking powder
• 1/2 t. xanthan gum, optional (I didn't have any so didn't use and muffins were ok.)
• 1 t. cinnamon

Beat

• 2 eggs

Add and mix until well combined

• 3 c. grated carrots (I used food processor. About 2-3 carrots is 1 cup. Depends on carrot size)
• 1 c. oil
• Then add flour mixture and combined thoroughly. Scoop into well oiled cupcake tins and bake.

Gluten Free Irish Soda Bread with Raisins

 I was inspired to try a gluten free version after watching https://www.youtube.com/watch?v=fx9mjh0Tigs from the hillbilly kitchen. I did the regular version which was easy to make, very tasty and kept well. I only did a small loaf so it was quite small. It's a more dense bread compared to yeast breads.

I used Bob's red mill all purpose GF flour. It seemed kind of dense so I used a cup of cornstarch. Texture came out nice, lighter than wheat flour version but my raisins were at the bottom of the bread. It tasted good. Just need to give to my celiac sister to see how she liked it. 

Also used a small loaf pan with parchment paper. I cut a cross with 3 crossbars along with the slits to let the fairies out. It didn't look like the recipe rose at all. I wonder if I need to add more or a different leavening agent. It was also kind of wet so I think I need to cut back on the buttermilk. I didn't rub the top with butter like in the video.

I really like the whole milk buttermilk but it's hard to find here.

Soak 1/2 c. raisins in water if they are too dry, heat 1' in microwave, then drain after they plump up and aren't hard. (I don't use raisins a lot so sometimes they get quite dry and hard.) I think softer raisins are nicer in baked goods.

Mix dry ingredients

• 1 c. GF flour
• 1 c. corn starch
• 1/2 t. baking soda
• 1/2 t. cinnamon

Make a well and add

• 1 c. buttermilk (start with 3/4 cup. 1 cup was too wet although that might of been due to raisins.)
• 1/2 c. raisins

I started by using a rubber scraper to push everything together to blend without over mixing. Then finished with hands on cornstarched plate. (Trying to prevent gluten contamination.) Then shaped into loaf shape and put in parchment lined 4x8" loaf pan. (First time I ever used parchment paper. Worked quite well. Might even buy some when this runs out. Got it from my mom after my sister cleaned out her apartment when mom came to live with us.)

Let bread rest while preheating oven to 425F.

Cut cross with 3 crossbars and add fairy slits around each crossbar intersection. Supposed to let bread rise. However I don't think my bread rose but it still tasted good and the texture was pretty good.