Preheat oven to 375 degrees
3/4 c. millet flour
1/4 c. brown rice flour
1/4 c. buckwheat flour
1/2 c. potato starch
1/4 c. tapioca starch
1 tsp. xanthan gum
1 Tb. baking powder
3/4 tsp. salt
1 tsp. unflavored gelatin
1/3 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. milk
1/3 c. oil
1/2 c. shredded carrots, packed
1/2 c. chopped toasted walnuts
Using a whisk, combine all the dry ingredients 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.
Recipe from www.glutenfreehomemaker.com
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