Gluten free carrot loaf

id not even realise! A Sean Armstrong recipe, with a reduction in the sugar used. Sometimes I also use half and half amaranth flour and brown rice as a variation. I also use rice bran oil instead of the recommend soya oil and like to throw in some chopped walnuts.

Ingredients

• 100g caster sugar
• 100g brown sugar
• 150g rice bran oil
• 3 eggs
• zest of 1 lemon
• 100g white rice flour
• 100g brown rice flour
• 10g tapioca flour
• 1/2 tsp xanthan gum
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cinnamon
• 1 tsp ground cardamom
• 150g grated carrots

Method

1. Preheat oven to 170 degrees flour, grease loaf tin with rice bran oil spray (handy to have in the cupboard) and line with baking paper.
2. Place two sugars into large mixing bowl, together with oil, eggs, and lemon zest, wisk together. Sift all dry ingredients together into the bowl and fold into sugar mixture until just combined.
3. Fold in grated carrots and walnuts if you like and pour mixture into loaf tin
4. Baking for 45 minutes or until skewer comes out clean.
5. The loaf lasts for up to 5 days in a sealed container, if it doesn’t get eaten beforehand!