quickbread - Multi-Grain Carrot Walnut Muffins

By tinathorn

Ingredients

• 3/4 cup millet flour
• 1/4 cup brown rice flour
• 1/4 cup buckwheat flour
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1 teaspoon xanthan gum
• 1 Tablespoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon unflavored gelatin
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup milk
• 1/3 cup oil
• 1/2 cup shredded carrots, packed
• 1/2 cup chopped toasted walnuts
• The list of ingredients is rather long, partly because it uses five different flours/starches. If you don’t have all the flours used, try substituting what you do have. Just substitute a whole grain for a whole grain and a starch for a starch.

Details

Servings 12
Adapted from glutenfreehomemaker.com

Preparation

Step 1

Preheat oven to 375°.
Using a whisk, combine the flours, starches, xanthan gum, baking powder, salt, gelatin, and sugar in a mixing bowl.
In a separate bowl, combine the milk, eggs, vanilla, and oil.
Add to the dry ingredients and whisk together until everything is wet.
Stir in the carrots and walnuts.
Spoon batter into a muffin tin and bake at 375 degrees for 18- 20 minutes. Remove to a wire rack and cool.