With Easter coming up this weekend I seem to be on a carrot kick. Between this Grain-Free Carrot Cake and last week’s Rosemary-Honey Carrot Ribbons, looks like I’ll be stocking up on Bugs Bunny’s favourite vegetable this weekend.
Our family LOVES this super moist carrot cake. It’s the perfect companion to any holiday dinner or, hey, just because you wanna have some cake! The grain-free flours make it safe for celiacs and anyone with gluten intolerance, too.
“So how do I make my baked goods moist and full of flavour without regular flour?”
I often get this question from new clients in my program The Clear Skin Solution.
These days there are so many options for you and most of them can be found at your local health or bulk food store. If you’re having trouble finding one of them, try online.
When baking with grain-free flours, it’s important to do a little experimenting with them. They aren’t all a straight 1:1 substitution. Sometimes it’s best to combine a few of them like in this Grain-Free Carrot Cake recipe where I used almond, arrowroot, and coconut flours.
Almond Flour: Heavier flour that requires a little more leavening agent. Most baked good recipes can use almond flour for straight 1:1 all-purpose flour substitution.
Arrowroot Flour (or Starch): Neutral taste and is easy to digest, arrowroot is a great substitute for cornstarch. Try thickening gravies, sauces, and stews with it. Substitute ¼ of the flour in a recipe for arrowroot starch.
Coconut Flour: High fibre content causes coconut flour to soak up a lot of moisture. Less is more and an extra egg or applesauce can be added to keep the recipe moist. It’s best to find a recipe that already uses coconut flour rather than trying to substitute with it.
Cassava Root Flour: Made from the yucca root, cassava is very easy to digest. It’s similar to coconut flour in the fact that it also tends to suck up moisture. Great to use as a sauce or gravy thickener.
Chestnut Flour: Adding a little sweetness and nuttiness to your recipes, chestnut flour can be substituted 1:1 for whole wheat flour.
Green Banana: Made from unripe bananas, this flour is great in almost all baked goods. For a wheat flour substitution, use ⅓ cup less green banana flour.
Tapioca Flour: Similar to cassava, tapioca is also made from the yucca root. Tapioca is extracted through a process of washing and pulping, while cassava is the whole root ground down. This is best used as a thickening agent. Replace 1:1 in any recipe that calls for all-purpose flour to thicken. To replace cornstarch, use 2 tablespoons tapioca flour for every 1 tablespoon of cornstarch.
Tiger Nut Flour: A nuttier and slightly grittier texture, tiger nut is high in fibre. You can typically use a 1:1 whole wheat substitution. Again, trial and error is recommended here.