Gluten free carrot cake made with carrots and crushed pineapple is in the oven. Instead of King Arthur’s gluten free flour, I used oat flour and I used brown sugar substitute. Here’s hoping it turns out well:
https://wheatbythewayside.com/the-best-gluten-free-carrot-cake-with-pineapple-easy-recipe/
@evamarie what oil did you use?
I did use canola oil as the recipe called for. Plus I added the optional walnuts and unsweetened coconut flakes.
@evamarie I want to try it, I would use Avocado or extra virgin olive oil. Canola is 'evil' and IMHO tastes bad. https://www.healthline.com/nutrition/is-canola-oil-healthy#downsides
I think avacado oil might work well. All my olive oil is too flavorful for baking.
Thanks for the article on canola oil. Yikes.
Well, I had no idea canola oil was so highly refined. Looks like I’m tossing out my canola oil, although, thankfully, I don’t use it much.
@evamarie FYI: The Hateful Eight refers to industrial seed oils that should be avoided. These oils are very high in polyunsaturated fatty acids (PUFAs), which promote inflammation and the accumulation of toxins in body fat.
The Hateful Eight includes:
Canola
Corn
Cottonseed
Soy
Sunflower
Safflower
Grapeseed
Rice bran
@evamarie Canada oil is highly refined with chemicals. Only Fruit oils are good for the health. I've learned. Thank you for the recipe.