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Recipes
cake - cheese pound cake
By tinathorn
1. Pre-heat oven to 300 Cream butter, cream cheese and sugar together
- 1 1/2 cups butter
- 1 (8 ounce) package cream cheese, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1 teaspoon vanilla
scone - gf chocolate chip
By tinathorn
Preheat oven to 350. Line baking sheet with parchment paper
- 1 1/4 cup blanched almond flour
- 2 T granulated coconut sugar
- 1/4 tsp baking soda
- 1/4 tsp (I used slightly more) sea salt
- 1 egg
- 3 T melted coconut oil
- 1/4 cup Enjoy Life Mini Chocolate Chips
flour - America's Test Kitchen Gluten-Free Flour Blend
By tinathorn
Whisk all ingredients in large bowl until well combined
- 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
- 7 1/2 ounces (1 2/3 cups) brown rice flour
- 7 ounces (1 1/3 cups) potato starch
- 3 ounces (3/4 cup) tapioca starch
- 3/4 ounce (1/4 cup) nonfat dry milk powder
cream puffs - Chocolate Gluten Free Cream Puffs
By tinathorn
Line a baking sheet with a silicone baking mat or parchment paper and set it aside
- 1 c - non-fat milk
- 8 tbsp - unsalted butter, cut into 8 pieces
- 1/2 tsp - fine sea salt
- 2/3 c - Gluten-Free All-Purpose Flour Blend Recipe
- 1/4 c - gluten-free unsweetened cocoa powder
- 3 - large eggs
Gluten free cashew cookies recipe
By tinathorn
Preheat your oven to 180C (350F/Gas 4) and get a good not-stick baking sheet, or lightly grease a not-so non-stick ...
- 140 g rice flour (brown if you can get it)
- 1/2 tsp bicarbonate of soda (baking soda)
- 55 g light muscovado or other light brown sugar
- 60 g ground raw cashews (I grind mine in a nut chopper. The trick is not to grind them too much or they turn into cashew butter - you want powder)
- 1/2 tsp vanilla essence
- 75 ml water
sauce - Butternut Squash Sauce
By tinathorn
Roast the squash and roast the beets – you can do this a day or two before Brown the onions and briefly at the en
- 2 cups cooked butternut squash (you can also use Kabucha squash)
- 1/3 cup beets steamed or roasted
- 2/3 cup water
- 3/4 cup chopped onion (1 medium sized onion) sauteed in olive oil
- 2 cloves garlic sauteed in olive oil briefly just to bring up the flavour
- 1 1/2 teaspoon sea salt (more or less to taste)
- 1 teaspoon basil (more or less to taste)
- Other spices you like in your sauce like oregano
fudge - 5 ingredient vegan quinoa fudge
By tinathorn
In a dry skillet, toast the quinoa on medium heat until it begins to pop and is fragrant, about 1 - 2 minutes
- 1/2 cup uncooked quinoa
- 8 medjool dates
- 2 tablespoons cocoa powder
- 1 tablespoon coconut oil, melted
- 3 - 4 tablespoons water
- Flaked sea salt (optional)
quickbread - Gluten Free Banana Bread Using Yellow Cake Mix
By tinathorn
Preheat oven to 350°F. Oil the bottom of a 9 x 5-inch loaf pan
- 1 recipe Copycat Betty Crocker Gluten Free Yellow Cake Mix
- 1 cup very ripe mashed bananas (about 2 medium)
- 1/2 cup + 1 Tablespoon unsalted butter, softened
- 3 large eggs
- 1/2 cup chopped nuts (optional)
Muffins - Banana Cocoa Muffins
By tinathorn
grain free
- 3 small or 2 large VERY ripe mashed bananas (the more ripe the bananas, the sweeter the muffins will be)
- 1/4 cup oil (Use an oil of your choice.)
- 2 teaspoons pure vanilla extract
- 3 eggs, room temperature
- 1 – 2 teaspoons balsamic vinegar (I use 2 teaspoons, but will work, too. If you cannot tolerate balsamic vinegar, substitute another acid of your choice, like rice vinegar, white vinegar, apple cider vinegar, or even fresh lemon juice in the same amount.)
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 cup sugar
- 1 Tablespoon baking cocoa
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder (Regular baking powder, like I use in the video, works fine in these muffins, but for true grain free baked goods, you will need grain free baking powder like my homemade version in the “Notes” section below.)
- 1/4 teaspoon salt
Bread - Gluten Free Bread Without White Starch
By tinathorn
Step 1 Preheat oven to 170 degrees Fahrenheit or the lowest temperature possible
- 1 c water, heated to 110 - 115 degrees F
- 2 1/2 tsp instant yeast (SAF)
- 2 tbsp honey (or 2 tsp, if desired)
- 7/8 c blanched almond flour
- 7/8 c gluten-free oat flour (or sorghum flour, if oat intolerant)
- 1 c millet flour
- 1/4 c flaxseed meal (or chia seeds)
- 2 tsp xanthan gum
- 3/4 tsp salt
- 1/4 tsp gluten-free baking powder
- 2 large egg whites
- 2 large whole eggs
- 1/4 c neutral-flavored oil
- 3/4 tsp apple cider vinegar
- 2 tsp sesame, sunflower, or poppy seeds (or GF oatmeal)