Gluten-Free Walnut Flour Carrot And Raisin Quick Bread

• 1 1/4 cups All purpose gluten-free brown rice flour blend
• 1/4 cup walnut flour or meal
• 1 cup grated carrot (about 1 large or 2 medium carrots)
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 teaspoon guar gum
• 1/2 teaspoon salt
• 2 teaspoons cinnamon powder
• 1 cup packed light brown sugar (dark brown may be substituted)
• 1/3 cup vegetable oil
• 2 large eggs
• 1/4 cup whole milk (or non-dairy milk)
• 1 teaspoon lemon juice
• 1 tablespoon vanilla extract
• 1/3 cup chopped walnuts

1. Preheat the oven to 350 degrees. Butter a medium size loaf pan and line with parchment paper and then set it aside.
2. Put the all-purpose gluten-free flour, walnut flour, baking soda, baking powder, guar gum, salt, and cinnamon in a medium bowl and whisk until well combined.
3. In another large bowl or in the bowl of a stand mixer (using the paddle attachment) add the brown sugar, canola oil, and eggs (one at a time) and beat or mix until smooth.
4. Add in the milk, lemon juice, vanilla, and walnuts. Beat or mix until completely smooth.
5. Add the dry ingredients to the wet and beat until combined. Then add in the grated carrots and raisins (you can reserve some grated carrot and walnuts to sprinkle on top of bread before baking if desired.)
6. Pour batter into greased pan and sprinkle the reserved carrot and walnuts on top. Bake for 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. (Cover the top of the loaf with foil if it starts to become to dark before the finished baking time.)
7. Cool the bread on a wire rack for about 5 minutes in the pan, then carefully turn out to cool completely on a rack.

brown rice flour, flour, carrot, baking soda, baking powder, guar gum, salt, cinnamon powder, brown sugar, vegetable oil, eggs, milk, lemon juice, vanilla, walnuts

Taken from food52.com/recipes/28304-gluten-free-walnut-flour-carrot-and-raisin-quick-bread (may not work)