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Recipes
bread - Gluten Free Hawaiian Rolls Recipe from Bakes Bread - with shaping videos!
By tinathorn
Place the flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well
- 3 cups (420 g) Gluten-Free Bread Flour, plus more for sprinkling*
- 2 teaspoons (6 g) instant yeast
- 1/4 cup (50 g) sugar
- 1 teaspoon (6 g) kosher salt
- 4 tablespoons (56 g) unsalted butter, at room temperature
- 1 large egg, at room temperature, beaten
- 1 cup plus 1 tablespoon pineapple juice
- 1 teaspoon gluten-free vanilla extract
- Egg wash (1 large egg, at room temperature, beaten with 1 tablespoon water)
- GLUTEN FREE BREAD FLOUR
- Makes 1 cup (140 g) flour
- 100 grams (about 11 1/2 tablespoons) all-purpose gluten-free flour (71%)**
- 25 grams (about 5 tablespoons) unflavored whey protein isolate (18%)
- 15 grams (about 5 teaspoons) Expandex modified tapioca starch (11%)
- 1 CUP (140 g) HIGH-QUALITY ALL-PURPOSE GLUTEN-FREE FLOUR
- 42 grams (about 1/4 cup) superfine brown rice flour (30%)
- 42 grams (about 1/4 cup) superfine white rice flour (30%)
- 21 grams (about 2 1/3 tablespoons) tapioca starch (15%)
- 21 grams (about 2 1/3 tablespoons) potato starch (15%)
- 7 grams (about 1 3/4 teaspoons) potato flour (5%)
- 4 grams (about 2 teaspoons) xanthan gum (3%)
- 3 grams (about 1 1/2 teaspoons) pure powdered pectin (2%)
- 1 CUP (140 g) MAKE-IT-SIMPLER ALL-PURPOSE GLUTEN-FREE FLOUR
- 90 grams (about 9 tablespoons) superfine white rice flour (64%)
- 31 grams (about 3 1/2 tablespoons) potato starch (22%)
- 15 grams (about 5 teaspoons) tapioca starch (11%)
- 4 grams (about 2 teaspoons) xanthan gum (3%)
oatmeal - Rice Pudding-Style Oatmeal
By tinathorn
1. Measure your oats into a pyrex-type measuring cup (such as the one pictured below) with 2 and 1/2 cups water and...
- 60 grams rolled oats (1 and 1/2 servings)
- 90 grams firm-silken tofu (about 1/4 of a package of Mori-Nu)
- 1/2 tsp vanilla extract
- 1/4 tsp to 1/2 tsp cinnamon
- sweetener (sugar, stevia, agave, whatever…)
- salt
- optional: raisins
pudding - chocolate chia seed
By tinathorn
Add all of the ingredients to a large glass jar with a lid, give it a quick stir, then put the lid on
- 1 1/4 cup unsweetened non-dairy milk (almond or coconut are my personal favs)
- 1/4 cup chia seeds
- 3 tablespoons raw cacao powder (baking cocoa will also work)
- Dash of pink Himalayan sea salt
- 1 tablespoon organic maple syrup or raw honey (you may want more depending on how sweet you want it)
- Dark Chocolate shavings for garnish
pie - Frozen Margarita Tart
By tinathorn
Serves 12. Each serving has 8 g of carbs and 1
- Crust:
- 1 3/4 cup almond flour
- 1/3 cup Swerve Sweetener or granulated erythritol
- 2 tbsp oat flour
- 1/4 cup melted butter
- Filling:
- 3 cups Greek yogurt
- 1/3 cup powered Swerve Sweetener or powdered erythritol
- Juice of 3 limes
- Zest of 3 limes
- 3 tbsp tequila
- 1 tbsp Triple Sec
- 1/4 tsp liquid stevia
- 1/4 tsp xanthan gum
Peanut butter cookies gluten free
By tinathorn
Preheat oven to 350. With hand mixer, beat peanut butter with sugars until well combined, about 2 minutes
- 1 cup peanut butter (if you use a natural brand, you should probably add salt)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon baking soda
nutbutter - healthy nutella
By tinathorn
Roast hazelnuts for 8-10 minutes at 400 F
- 2 cups raw hazelnuts (240g)
- 1 1/2 tbsp pure vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup plus 2 tbsp xylitol, or agave, or sugar, or maple syrup
- 1 packet nunaturals stevia, or 1 tbsp more agave or sugar
- 1/4 tsp plus 1/8 tsp salt
- optional: 2 tsp oil (for extra smoothness, but it’s still very smooth if you leave out the oil)
- 1/2 cup milk of choice (I used Almond Breeze)
quickbread - sweet potato bread/muffins
By tinathorn
Grass Fed Girl, LLC
- 1.5 cup cooked sweet potato
- 1/4 cup coconut flour
- 1 tsp baking soda
- 2 Organic Soy-free Eggs
- 1/4 cup melted Virgin Coconut Oil
- 2 tbsp raw honey or maple syrup (optional)
- 1 tsp cinnamon
- 1 tsp nutmeg
pecans - candied pecans
By tinathorn
Melt coconut oil in a skillet over medium-low heat
- 2 tablespoons unrefined coconut oil (I use Nutiva)
- 3 tablespoons pure maple syrup (This is a good brand)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 cups raw pecans
tortilla - Almond Tortilla Recipe
By tinathorn
- In small bowl combine all ingredients
- 2 Cups of Almond Flour
- 2 Large eggs
- 1/2 teaspoon salt to taste
- 1/4 teaspoon cayenne pepper to taste.
- 2 to 3 tablespoons olive oil (as needed)
brownie - Quinoa Brownies
By tinathorn
Preheat oven to 375 degrees
- 1 cup Cooked Quinoa
- 1 ⁄4 cup Rolled Oats
- 1 ⁄2 cup Whole Wheat Pastry Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Maple Syrup
- 2 ⁄3 cups Coconut Sugar
- 3 tablespoons Vegan Butter
- 1 ⁄2 cup Butternut Squash Puree
- 1 ⁄3 cup Vanilla Almond Milk (or regular + 1 tsp vanilla)
- 2 tablespoons Cocoa Powder
- 4 tablespoons Ground Flax
- 1 cup Dark Chocolate chips