Snapshots of life and crafts on our little homestead

Sunday Baking

Today is baking day in my house so I made: carrot cake muffins, granola, English muffins and pound cake for the week. All of the recipes are gluten-free and they will take care of  the household breakfast and snack needs for the week.

The pound cake recipe is listed below and the carrot cake muffin recipe will be posted later today.



  • 1 cup sorghum flour
  • 1/2 cup almond flour
  • 1/4 cup potato starch
  • 2 tsp baking powder
  • 1 tsp guar gum
  • 1 cup butter, room temperature
  • 3/4 cup maple syrup
  • 4 eggs
  • 2 tsp vanilla extract


  1. Beat butter until creamy and smooth.
  2. Add  maple syrup and beat into the butter until light and fluffy.
  3. Add the egg, one at a time, miking well after each one.
  4. Add vanilla and blend until completely incorporated.
  5. In a separate bowl, combine the flours, potato starch, guar gum and baking powder.
  6. Add the dry ingredients to the wet and blend until fully mixed.
  7. Spread into a prepared 9-inch bread pan.
  8. Bake for 6- minutes at 350 degrees.
  9. Cool for about 10 minutes.
  10. Remove form pan and cook completely on a wire rack.
  11. Serve with fresh berries.
  12. Slice and freeze leftovers to maintain freshness.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: