When this gluten-free carrot bread came out of the oven, I thought it was a fail. It crumbled when I tried to cut it, and the flavour seemed lackluster.
I put it in the fridge overnight and since I hate wasting food, I gave it another chance the next day. (Food waste is one of my biggest pet peeves; it’s right up there with people who despise avocados or talk loudly on cellphones while on public transit. Sorry, I don’t want to hear about your abscessed toe or the fight you had with your boss.)
Anyway, when I took the bread out of the fridge it sliced perfectly, and the more bites I took, I realized I judged this bread too quickly and too harshly. Sometimes I need to be more patient and kind, even to my baked goods.
This bread isn’t very sweet, which I appreciated – kind of like a faintly spiced carrot muffin, but in the best possible way. It’s wonderful when paired with nut butter, avocado, or even this creamy carrot spread or roasted red pepper dip. However, you can also swing it a little sweeter with jam or chocolate spread. And, if you want to further develop the flavour, add in some cinnamon and nutmeg, or create a savory profile with cumin and coriander, or fold in some chopped walnuts or hazelnuts.
If you make this carrot bread, the chilling process is essential. Stick it in the fridge, then chill out yourself while you’re at it. Go for a walk. Read a book. Have a chat. Watch a movie. Then eat bread!
- 1 cup brown rice flour
- ½ cup sorghum
- ¼ cup arrowroot
- Scant ⅓ cup coconut sugar
- 1 tbsp ground chia
- 2 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ½ cup coconut oil
- ¾ cup applesauce
- 1⅓ cup grated carrot
- 2 tbsp warm water
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the brown rice flour, sorghum, arrowroot, coconut sugar, chia, baking powder, baking soda, and salt.
- Add the coconut oil and applesauce, and work the coconut oil into the dry mixture. Fold in the grated carrot, then add the warm water. Ensure that everything is incorporated.
- Line a 8.5 x 4.5 inch loaf pan with parchment paper. Pour the batter into the pan and smooth the top.
- Bake for 45 minutes, until the top is lightly golden, the loaf springs back when lightly touched, and a toothpick inserted comes out clean.
- Cool the bread, then chill for at least a few hours until serving.