Stealth Health Reasons to Try Gluten-Free Baking


I have been experimenting with gluten-free baking for a while now and have finally succumbed to buying a premix for everyday baking. One thing I have noticed in all my experimentation is that these GF flour mixes are inherently healthier than regular white flour.

Now GF Baking Mix has 4 grams of protein and 2 grams of fiber, not to mention 15% of your daily needs of calcium per 1/4 cup! And if you look at the ingredient statement that makes sense: brown rice flour, tapioca flour, almond meal, and buttermilk powder.   Other brands vary in ingredients and nutritional value. Interestingly the Arrowhead Mills contains a bit of fava bean flour.

If you are interested in reading more about the complications and nutritionals behind gluten-free baking mixes, click here.

Inspired by Karina’s blog, The Gluten Free Goddess, I set out to try my own version.  I combined what I learned from her blog with my favorite recipe from Pie in the Sky by Susan Purdy and came up with the cake featured below.

While it is not vegan, it is casein free if you go without traditional cream cheese frosting. Frankly, it really doesn’t need the frosting.  Instead of frosting, you could give it a sprinkle of GF confectioner’s sugar.  I hope you like this cake as much as my family and friends (celiacs and non-celiacs alike) did.

GF Carrot Cake

1 cup sugar
1 cup brown sugar
2 cups gluten free baking mix
2 tsp. cinnamon
1 tsp. salt
1 1/2 tsp. baking soda
6 eggs
2 Tbsp. vanilla extract
1 1/2 cups safflower or canola oil
3 cups grated carrots, pulsed in the cuisinart (This helps to break the grated carrots up into nice small pieces as opposed to long strands, which makes the cake extra moist)

Preheat oven to375 degrees.

Sift the dry ingredients together in a large bowl. In another large bowl beat together the wet ingredients. Add the dry to the wet slowly mixing well until all incorporated. Add the carrots and stir well.

Prepare your baking pan with grease and GF baking mix.  Pour batter into a prepared pan. I used a 10 inch bundt pan. Bake for 45 to 50 minutes, a toothpick will come out clean.  Allow to cool completely before removing from the pan.

 Carrots after grating and pulsing.

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