Vegetarian

Gluten-Free Carrot Bread

19 May, 2018 . 0

Bake up a storm this weekend and enjoy a slice of gluten-free goodness with this moreish carrot bread – it’s impossible to resist!

Ingredients

275g (2 1/4 cups) gluten-free plain flour mix
65g (1/2 cup) cornflour
3/4 tsp gluten-free baking powder
3/4 tsp bicarbonate of soda
1/2 tsp xanthan gum
1/2 tsp salt
3 large eggs, at room temperature
110g (1 cup) parmesan, grated
120g (1/2 cup) plain yoghurt
60ml vegetable oil
4 medium carrots, peeled, grated
125g (3/4 cup) sunflower seeds

Method

Step 1.
Preheat the oven to 180C (350F). Grease and line a 900g loaf tin with baking paper.

Step 2.
Sift the flour mix, cornflour, baking powder, bicarbonate of soda, xanthan gum and salt into a large mixing bowl.

Step 3.
Beat together the eggs, parmesan, yoghurt and vegetable oil in a separate mixing bowl until evenly combined. Add the wet ingredients to the dry and fold gently until the batter is just combined.

Step 4.
Fold through the grated carrots and sunflower seeds. Spoon and scrape the batter into the prepared loaf tin, tapping the tin on a flat surface to help settle it.

Step 5.
Bake for about 60-70 minutes or until risen and dry to the touch on top (when inserted into the centre, a toothpick should come out clean).

Step 6.
Remove to a wire rack to cool. When cool, turn out and cut into slices before serving.

Makes 1 loaf (serves 8)