I have been having success with taking regular old recipes and converting them to gluten free. Getting the right blend of flours and, of course, using xanthan gum for binding is necessary. I have a wonderful carrot cake recipe that I love and that has been successful in just replacing the flours. This night though I wanted muffins. I reduced the sugar (actually substituted honey), and added pecans instead of the walnuts I would have used for the cake. I also halved the recipe as I only needed a couple of muffins for the each of us. I would like to do a double batch though sometime and see how they fare the second day. However, there's not a lot of cooking ahead with gluten free bread goods as they just aren't as good as freshly baked.
I loved the texture of these. I would have had a hard time telling that they were gluten free. I may try adding a couple of whipped egg whites in the future just to see if I can get some more rise out of them. I will tell you they were delicious and there are none left today!
Let me know if you try them and any good substitutions you've found!
Gluten Free Carrot and Pecan Muffins
1 cup of gluten free flour (I used a mix of 1/4 cup each: ground flax, sorghum, corn starch, sweet rice flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon xanthan gum
Mix together the above, then add:
1 1/2 cups grated carrots
Almost 1/4 cup honey
1/2 cup + 1 tablespoon oil
1/2 cup chopped pecans
Mix really well together - Yes! This only requires one bowl:)
Spoon into muffin tins
Bake at 350 degrees for 20 minutes
Makes 9 muffins.