Flourless Carrot Bread
Level
Easy
Time
30 Min
Serves
12
Published August 13, 2023 by Dr. Stephanie Gray, DC
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Today, I am making a flourless carrot bread. There’s no wheat or gluten in this bread but it’s so fluffy that you won’t miss it! I have found that the key to a fluffy gluten free bread is using tapioca flour. Try not to substitute it out. You won’t believe how good, quick and easy this recipe is. You only need one bowl to whip this bread up, leaving less mess. Each slice has only 6 grams of unrefined sugar (that’s about 1.5 tsp) if you use maple syrup, virtually none if you use monk fruit. This a low carb, very healthy, no guilt snack!
Whether you observe a gluten free diet or not, EVERYBODY should cut back on refined sugars and carbohydrates (like white sugar and flour). Sugar and white flours promote systemic inflammation and inflammation drives pain and disease. Scientific studies have shown that inflammation is the root cause of ALL diseases.
Most store bought loafs boast up to 10 teaspoons (40 grams) of sugar per slice. The World Health Organization recommends that people keep sugar intake less than 25 grams of sugar to maintain good health per day. One slice of conventional loaf exceeds this limit.
This flourless carrot bread will allow you to enjoy a baked good without all the white flour and sugars typically found in store-bought baked goods. But it taste good! I promise.
This bread is gluten free, dairy free, has almost no sugar, and is keto/ paleo friendly.
For other great healthy bread or muffin recipes, check out these other recipes:
Blueberry Oatmeal Peanut Butter Cookie
Flourless Raspberry Lemon Loaf
1 Bowl Zucchini Trail Mix Cookies
Why you will LOVE this Flourless Carrot Bread
- This carrot bread has no wheat flour and no refined sugars
- A ONE BOWL recipe, making less mess
- A healthy, unprocessed baked good
- Gluten free, dairy free, low carb
- Bread freeze nicely so you can eat it on demand- I suggest slicing it before freezing
- No wheat, less sugar, less INFLAMMATION
How to Store this Flourless Carrot Bread
Store muffins in an airtight glass container or ziplock bag. It is ok on the counter for a couple days but after that it should be refrigerated. Should be eaten within 5-7 days. Freezes well.
Flourless Carrot Bread
Equipment
- 1 9x5 loaf pan
- 1 large mixing bowl
- 1 wooden mixing spoon
Ingredients
- 2.5 cups almond flour
- 0.25 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 4 eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 large carrot grated
Instructions
- Preheat the oven to 350 F. Line loaf pan with a sheet of parchment paper.
- In a large bowl, add flours, baking powder, baking soda, cinnamon. Stir with wooden spoon to mix ingredients together.
- Create a well in the middle. Add eggs, almond milk, maple syrup, and vanilla. Stir with a wooden spoon to mix ingredients together.
- Mix in grated carrot. Mix until evenly distributed.
- Bake for about 30 minutes. Top should be light golden brown.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media