I don’t know whether my favorite room in our new house is the bathroom, or the kitchen – well, put that way, the kitchen wins –  but it’s been such a pleasure to take a long warm shower in such a roomy space. A luxury that I often took for granted before our RV life!

I’m spending a lot of time in the kitchen baking – I love to bake, (in the 70’s and 80’s I baked all of my own breads) and I love having my tools and a big oven again! I want to share this GF Carrot Muffin recipe with you, not because it’s inherently healthy, or even healthier, but because it’s a darn delicious recipe. And it had me scratching my head, then laughing at my dense-ness, over the directions!

But, before I get to that, I want to chip in my two cents about GF cooking and the fact that going gluten-free isn’t healthier than eating gluten. Gluten isn’t some evil poisonous thing that’s been added to our food. Gluten is a protein found in flour, nothing more. It is this protein that grants things made with flour their elasticity, texture, rise, and exquisite flakiness.

Only a small percentage (1-2%) of the population are truly gluten intolerant (celiac disease) while 6% are gluten-sensitive and, like me, plain old allergic to wheat. We must avoid it to be well and healthy.

Switching to GF substitutes made of white rice flour, brown rice flour, potato starch, sorghum flour, etc. isn’t going to help if you’re switching  hoping to lose weight: pizza, even a GF one, is still pizza.

A cold-weather cozy: if you have access to Netflix, I highly, highly, highly recommend watching Michael Pollan’s fascinating four-part series, COOKED. The section entitled AIR is my fave… about bread.

If you want to make a healthy change, try switching to organic breads, and using organic flour for your baking. I personally use King Arthur products (and, no, I’m not being given anything for saying that) and they have a wonderful website and a good GF flour blend. I’ve worked out, and adapted, some great GF recipes… for when I want a treat. I’m happy to have them, but they are no comparison to wheat flour…  That said, this Carrot Muffin  recipe from The Minimalist Baker (nothing minimal about this recipe, the ingredient list is a mile long, but worth it) is pretty darn close!

After these muffins are baked, they must cool in the pan for a bit, then the directions tell you to, “turn muffins on their side in the pan.” I swear… I was stumped!  Do what? How?  Then I realized that she meant turn each muffin sideways in it’s space so air could circulate around the bottom. Like this:

I couldn’t wait to eat one, but they must cool completely or half the muffin sticks to the paper! And, GF tends to taste better after it’s cooled, honest.  I store them for a couple of days in a big ziploc, then refrigerate or freeze. Let me know what you think!

XO Donna