Treatment Guide

Fall Recipes: Gluten Free Carrot Muffin Recipe

In the fall, it’s easy to get fresh, local carrots in the San Franciso area from the grocery store and farmer’s markets. There seems to be something very comforting about muffins and breads flavored with cinnamon. But on a gluten free diet, one is often denied these flavors.

GF Carrot Muffins, by A. Fothergill

Try this recipe which gives you the full flavor and texture of a traditional carrot muffin. Once cooled, top it with a little cream cheese frosting. As a muffin or dessert, this little wonder is sure to please.

Gluten-Free Carrot Muffins


  • 1/2 cup oil
  • 1/2 cup organic white sugar
  • 1/2 cup sugar cane or brown sugar
  • 2 eggs
  • 3 tablespoons water
  • 1 1 /4 cup gluten-free flour mix
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 cup raisins
  • 1/2 cup chopped nuts (optional)
  • 1 1/2 cups packed grated carrots (about 4 medium carrots)



1. Preheat oven to 325ºF.
2. In a large bowl, combine oil, sugar, and brown sugar. Mix well. Add eggs and water, and mix.
3. In another bowl, combine dry ingredients. Mix well then add raisins, making sure they are coated with a little flour.
4. Mix wet ingredients into dry ingredients, then add carrots and nuts.
5. Pour batter into greased muffin tins. Bake 18-22 minutes, until toothpick inserted in center tests clean.


Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Blog: (a food blog which is a blend of gluten free and regular recipes)
Gluten-free recipes:

About Amy Fothergill

Chef Amy Fothergill is passionate about gluten-free cooking that are always big on taste. She teaches classes, writes a food blog and just finished writing a gluten-free cookbook. Contact her at or get more info about her book at
  • annette tobin says:

    can one sub the eggs/xanthan gum for flax seed mixture? i cannot use either or corn, soy and dairy…woe is me…haha!

  • The flax seed mixture will work for the eggs but the xanthan gum helps to hold it together. Can you have Guar Gum? I know that works very similar to the xanthan. Otherwise, possible try adding some applesauce (1/2 c). It would be an experiment so try it when you aren’t making for a special occasion!

  • Jessica Connors says:


    Our family also has to avoid dairy, corn and soy besides wheat & gluten, so my attention was caught by the post above. I didn’t know there was some conflict with xanthan gum and those items and we eat a ton of eggs because my kids seem to shun almost all other protein. Am I missing something? Thanks for educating me.

    PS I have tried several GF muffin recipes with Bob’s Red Mill GF all purpose flour and the xanthan gum and all have never cooked up completely and are gooey in the middle — other friends have made the same comment on general lack of success with GF muffins. The recipes I have tried seem similar to what you’ve outlined above here. Am I missing something else?

    Thx again

  • Hi Jessica,

    The Bob’s Red Mill blog has some good info:

    I learned a few things myself!

    The flaxseed mixture is a sub for the eggs. If you can have eggs, you don’t need to use that.

    I don’t like any of the pre-made flour mixes. This combination of 3 flours is the best one I have used so far:

    We don’t have soy, dairy or egg issues; only gluten. The combination of the flour blend and the xanthan gum (or a good binder) seems to make the muffins taste “regular”. Good luck!


  • Jessica Connors says:

    Dear Amy,

    Thanks so much for your time and efffort – Bob’s Mill article was a good one and I really appreciated your flour mix recipe from the Examiner.

    Best wishes!


  • […] bright, golden carrot muffins are healthy, delicious, and inexpensive to make.  Gluten Free Works uses organic ingredients, […]

  • Melissa says:

    Can I use all brown rice flour?

  • Chef Amy Fothergill says:

    I like to use a combo of a grain and a starch (about 2/3 grain and 1/3 starch). You could use another starch like cornstarch. If you try it with just brown rice flour, a superfine might work better. I’m concerned it would be gritty. If you have the time and don’t mind experimenting, try with all brown rice and let us know how it comes out!

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