Updated Very Moist Carrot Muffins

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

20 minutes at 350F, 24 muffins. nonstick cupcake tins.

Combine dry ingredients and set aside

• 2 c. GF flour (I used Bob's Red Mill All Purpose GF flour)
• 1.5 c. sugar
• 1 t. baking soda
• 1 t. baking powder
• 1 t. cinnamon

Beat

• 4 eggs

Slowly add oil like you're making mayonnaise. You want the egg/oil mixture to thicken with many tiny bubbles and be cream colored. (I think this helps keep a dome top on the muffins and prevents sinking. However they taste good no matter how they look.)

• 1 c. oil

Add and mix until all the grated carrot is covered with egg/oil mixture

• 3 c. grated carrots (I used food processor to grate carrots. About 2-3 carrots is 1 cup. Depends on carrot size. I generally just slice the carrots and let the slices mound/overflow my 2c measuring cup. It's close enough because it's a pain to measure grated carrots.)

Then add flour mixture and combine so there is no dry spots. It is usually pretty thick at this point. Not really pourable.

Scoop into well oiled cupcake tins (I like to use coconut oil but if you have paper liners you could use those. The pans are a pain to clean.) and bake.

You can let the muffins sit in the pan's until they cool if you want. The muffins pull away from the sides of the muffin cups that's how you can tell that they are done beside the smell while they are baking.

I'm not sure where I got the original recipe.

Updated 2/14/25

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.