1 \u00bc cups brown rice flour\t\t3 eggs
\n1 cup soya flour\t\t\t1 \u00bc cup sugar
\n\u00bc cup potato starch\t\t\t\u00be cup sour cream
\n1 tsp xanthan gum\t\t\t1 cup crushed pineapple with juice
\n1 tsp baking powder\t\t\t2 cups shredded carrot
\n2 tsp baking soda
\n1 \u00bd tsp cinnamon
\n\u00bd tsp nutmeg<\/p>\n
Mix Dry ingredients in large bowl. Beat eggs, sugar, sour cream and pineapple until well blended. Gradually beat in dry ingredients. Stir in carrots Bake 9 x 13, spread in pan and let stand 30 minutes.
\nBake 350 degrees 50-60 minutes for bundt, 10-15 minutes less for 9 x 13<\/p>\n","protected":false},"excerpt":{"rendered":"
1 \u00bc cups brown rice flour 3 eggs 1 cup soya flour 1 \u00bc cup sugar \u00bc cup potato starch \u00be cup sour cream 1 tsp xanthan gum 1 cup crushed pineapple with juice 1 tsp baking powder 2 cups shredded carrot 2 tsp baking soda 1 \u00bd tsp cinnamon \u00bd tsp nutmeg Mix Dry … Continue reading Gluten Free Carrot Cake<\/span>