Gluten Free - Dairy Free Carrot Muffins. Delicious, Soft and Moist!

I am pretty excited about our new gluten free/dairy free carrot muffins.  I like my gluten free muffins light, slightly moist and well to be honest - I want my muffins to taste like "normal" muffins - like the kind I turned out before we went gluten free.
The carrot muffins are very good and keep well.  You may keep them in a sealed plastic container or bag on the counter for a few days or freeze and defrost when needed. They retain their moistness and character.
Gluten Free-Dairy Free Carrot Muffins -  Makes 24
1 1/2 cups cornstarch
1/2 cup tapioca starch
1/4 cup sweet rice flour
1/4 cup teff flour
1/3 cup flax meal
1 teaspoon chia seed meal
2 teaspoons physillium powder or husk
2 1/2 teaspoons guar gum
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup applesauce
1 cup Rogers golden syrup, corn syrup or honey ( I use Rogers Golden Syrup)
1 cup cooking oil (I use Canola)
4 eggs
1 teaspoon vanilla extract
1 cup finely grated carrot (they should be cooked a bit. I cook mine in the microwave with a tablespoon of water to steam for about one minute on high.  Cool before using.
Place dry ingredients into a large mixing bowl.  Wisk together really well.  Make a well in center of dry mixture.  In another bowl stir together the wet ingredients and pour into well in dry ingredients.  Using a hand mixer mix until combined.  Place muffin papers into muffin pan.  Fill 24 muffin cups.  Bake at 350 for 15-20 minutes or until done.

 

Gluten Free Danish Pastry

 I dream about recipes - gluten free recipes to be exact.  I'm not sure why except I am always thinking of ways to make gluten free foods similar to what wheat flour foods taste and "feel" like. This was one recipe I developed partly in my dreams and partly as I lay half awake thinking about how it would work.  I'm really happy with the way they turned out. They had puffed up nicely much like a simple puff pastry. I find they are best made with the full fat cottage cheese. 
Gluten Free Danish Pastry
8 ounces butter (let sit out on counter for awhile so it is not rock hard)
8 ounces 2%  or full fat cottage cheese
2 1/4 cup gluten free flour mix (shown below)
2 teaspoons guar gum
1 teaspoon physillium powder or husk
Gluten Free Flour Mix
2 cups sweet rice flour
2/3 cup pototo starch
1/3 cup tapioca starch
Method:
Combine butter and cottage cheese in food processer using blade.  Process until smooth.  Add the 2 1/4 cups of the flour mix, the guar gum and physillium powder.  Mix very well, until smooth  (dough will keep in fridge for 2 days)
Form into 18 equal sized balls and flatten each ball into a 3" circle and place on parchment lined baking sheets.  Bake in a preheated 375 degree oven for 10-12 minutes until edges are golden.  Remove and immediately spread with about 2 teaspoons jam in centers.  Cool on racks.  Drizzle with a glaze (1 egg white mixed with 1 cup icing sugar mix well.  Should be of drizzle consistency).
About 1 cup jam fills 18. 
I also like this Danish Pastry to using in gluten free Samosas.