Decided to experiment with gluten-free baking. I decided to try a savory carrot bread. This recipe uses coconut flour. The pumpkin puree adds moisture and gives the bread a very nice texture. I made two batches – one baked and one steamed. Both worked out quite well. Baking gave it a crustier exterior, while the steamed ones were more moist and fluffy.

Ingredients: (Makes about 6 3-inch pieces)

• 3 eggs
• 3 tbsp pumpkin puree
• 1 tsp vanilla extract
• 1 tbsp coconut oil
• 1/4 cup coconut flour
• pinch baking soda
• pinch cinnamon
• 1 1/2 cups shredded carrots

Directions:

1. Preheat oven to 350 F.
2. In a large mixing bowl, combine eggs, pumpkin puree, vanilla extract, and coconut oil.
3. In a separate bowl, whisk together the coconut flour, baking coda, and cinnamon.
4. Add the dry mixture to the wet mixture and mix well.
5. Fold in the shredded carrots.
6. Transfer into a baking pan or individual baking cups.
7. Bake for 20-30 mins. Bread is ready if you insert a toothpick and it comes out clean.

* Alternatively, you can steam the bread as opposed to baking.