Low Iodine Gluten Free Carrot Cake Bread
Total time1 hr 35 min
Prep time15 min
Cook time1 hr
4.7(22)
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Learn more →Ingredients
10 servings
- 1 ¾ cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¾ cup packed light brown sugar
- ½ cup neutral oil (such as canola or vegetable oil)
- ¼ cup plain whole-milk yogurt
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
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