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
2 tsp vanilla extract
Beat butter until creamy and smooth.
Add maple syrup and beat into the butter until light and fluffy.
Add the egg, one at a time, miking well after each one.
Add vanilla and blend until completely incorporated.
In a separate bowl, combine the flours, potato starch, guar gum and baking powder.
Add the dry ingredients to the wet and blend until fully mixed.
Spread into a prepared 9-inch bread pan.
Bake for 6- minutes at 350 degrees.
Cool for about 10 minutes.
Remove form pan and cook completely on a wire rack.
This is one our favorite deserts. I am not sure where the recipe originated from — my mother actually taught me how to make it (she used cocoa powder instead of carob), but it is a hit at every potluck or dinner with friends that we have taken it to. If you don’t cover the cake it will form a delicious crunchy top that require no icing to enhance the confection.
3 cups flour
2 cups sugar
6 tbl carob powder
2 tsp baking soda
1 tsp salt
3/4 cup cooking oil
2 tsp vinegar
2 tsp vanilla
2 cups water
Preheat oven to 350 degrees. Combine flour, sugar, carob, soda and salt in large bowl
Make a well. Add oil, vinegar, vanilla and water.
Bake in prepared tube pan (~ 1hour) or two loaf pans (~35 minutes) until toothpick come out clean.