Gluten-free, lactose-free Carrot cupcakes (with DIY Oat flour)

We all have family and friends (even ourselves) who are allergic to gluten or on a gluten-free diet. But a lot of times, people are unsure of what exactly is gluten.

Gluten is basically a generalised name for the proteins that exist in wheat and other grains. It acts as a glue that holds the food together and is also what gives dough its elasticity. Having a gluten intolerance means that a person's digestive system is unable to break down the gluten protein which can lead to mild symptoms such as bloating and gas or even serious effects like damaged intestines, allergies and celiac disease.

When my cousin was having some allergic reactions and digestive issues, he decided to stay away from gluten and lactose in order to determine whether he was affected by the two. In many gatherings, he was unable to eat a lot of foods provided until we found a cheap alternative through oat flour. 

While many gluten-free flours exist on the market, they can be quite expensive. Oat is a cheap, readily available substitute that can be used in many gluten-free recipes.


Here is how I make my oat flour in two easy steps.

1) Buy a bag of oats
2) Blend it! 

*For this step, I used a NutriBullet since I was only blending two cups of oats

Now for the Carrot cupcakes, you will need:
(This recipe makes 12 cupcakes)

- 2 cups of oat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 to 1/2 cup brown sugar (depending on your sugar preference)
- 1 egg
- 1 cup shredded carrots
- 1 tsp mixed essence (try coconut extract for coconut carrot cupcakes)
- 1 tsp white vinegar
- 3 tbsp vegetable oil
- 1 cup water

Combine egg, carrots, vegetable oil, mixed essence and brown sugar in a bowl. Whisk until sugar dissolves.

Next add oat flour, cinnamon, nutmeg and baking soda. Stir to combine.

Whisk in 1 cup of water until mixture is fully combined. Finally add 1 tsp of white vinegar.
The mixture should become a bit frothy. Stir well to combine (adding vinegar ensure that the baking soda is fully activated).
Distribute evenly into a 12 cupcake-lined pan and bake at 350 degrees for about 20 minutes until toothpick inserted into it comes out clean.

There you go, friends! You can leave plain or decorate with your favorite frosting.

Happy Baking!
xx