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Recipes
bread - brown rice flour bread
By tinathorn
Spray cooking spray into two 8-inch bread pans
- 4 4 4 cups Brown Rice Flour Blend (see above recipe)
- 1 1 1 tablespoon xanthan gum
- 1 1 1 tablespoon gluten-free egg replacer
- 2 2 2 teaspoons salt
- 1/2 1/2 1/2 cup powdered milk
- 3 3 3 large eggs at room temperature
- 1/4 1/4 1/4 cup butter at room temperature
- 2 2 2 teaspoons cider vinegar
- 1/3 1/3 1/3 cup honey
- 1 1 1/4 package (2 1/4 teaspoons) active dry yeast (not INSTANT dry yeast)
- 2 2 2 cups warm water
- BROWN RICE FLOUR BLEND
- 1 1/3 1 1/3 1/3 cups brown rice flour
- 1 1/3 1 1/3 1/3 cups tapioca flour/starch
- 1 1/3 1 1/3 1/3 cups cornstarch
- 1 1 1 tablespoon potato flour
- (I couldn’t find potato flour in the store so I just blended some potato flakes up in my Blendtec and that worked just fine!)
cookie - Nutella Chocolate Chip Cookies
By tinathorn
Preheat your oven to 350 F degrees
- 2 cups of all purpose flour
- 1 tsp of baking soda
- 1/2 cup of butter, softened
- 2/3 cup of granulated sugar
- 2 eggs
- 1 tsp of vanilla
- 1 cup of semi sweet chocolate chips
- 1/2 cup of Nutella
donut - gluten free zeppole
By tinathorn
Boil water, butter, salt, and sugar in sauce pan -- whisking frequently
- 1 T sugar
- 1 cup of H2O
- 1/2 cup butter (change to vegetable shortening or try with margarine to be dairy free)
- 1/2 t kosher salt
- 1/2 cup potato starch
- 1/2 cup sorghum flour
- 4 eggs
- vegetable oil for frying
- powdered sugar for dusting
quickbread - Thin Soft Gluten Free Wraps
By tinathorn
Makes 6 - 7 nine inch wraps
- 3/4 cup potato starch
- 3/4 cup fava bean flour, recommended (or rice or sorghum flour)
- 3/4 teaspoon fine sea salt (or less, if needed)
- 2 large eggs, beaten
- 1 1/3 cups milk (dairy or dairy-free)
- 1 12 teaspoons cooking oil* (see tips section)
quickbread - Gluten Free Banana coconut flour Muffins
By tinathorn
Preheat the oven to 350 degrees
4.5/5
(12 Votes)
cracker - French Seedy cracker
By tinathorn
Prepare two pieces of parchment paper to fit two baking sheets and set them aside
- 1/4 cup hot water (hot enough to dissolve honey)
- 3 Tablespoon honey
- 1 cup (minus 1 1/2 teaspoons) sorghum flour
- 2/3 cup rice flour
- 1/2 cup tapioca flour/starch
- 1/2 cup corn starch (or potato starch)
- 1 1/2 teaspoons xanthan gum (or guar gum)
- 1 teaspoon cinnamon
- 1/2 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 3 Tablespoons gluten free oats
- 2 Tablespoons sesame seeds
- 1 1/2 Tablespoons unsalted sunflower seeds
- 1 Tablespoon chia seeds
quickbread - Banana Marble Bread
By tinathorn
Preheat oven to 350F. Lightly grease a loaf pan (use 9×5-inch or 8×4-inch pan)
- 1 cup sorghum flour (or certified gluten-free oat flour*)
- 1/2 cup brown (or white) rice flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut sugar
- 3 small, very ripe bananas, mashed completely (use blender, food processor or potato masher)
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil (or other fat of choice), melted
- 2 Tablespoons pure maple syrup (or other liquid sugar of choice)
- 2 large eggs (For egg-free, you may use egg replacer prepared to equal 2 eggs)
- 2 teaspoons pure vanilla extract
- 3 Tablespoons unsweetened cocoa powder (Don’t add it to your dry ingredients.)
- 1 – 2 Tablespoons pure maple syrup (additional)
Satay Chicken or Beef - ip
By tinathorn
Heat pan, add oil, onions, chilli, garlic, lemon rind and curry powder and cook for 1 minute
- 500 g rump steak (beef) thinly sliced
- 1 tbs peanut oil
- 1 onion large sliced
- 1 garlic clove
- 1 red chilli small thinly sliced optional
- 1 tsp lemon rind grated
- 3 tsp curry powder *to taste
- 1 tbs soy sauce
- 2 tbs peanut butter large
- 250 g coconut milk
- 2 tbs fresh coriander
brownie - Chewy Fudgy Homemade Brownies
By tinathorn
Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes
- 1/2 cup (115g) salted butter*
- 8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
- 2 Tablespoons (11g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Peanut Butter Cookies (flourless)
By tinathorn
Preheat oven to 350°F. Cream peanut butter and sugar together in a bowl by hand
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 tsp baking powder (1/2 tsp at 8500 ft.)
- 1 egg
- extra white sugar for rolling