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Recipes
donut - Baked Cinnamon Sugar Yeast Donuts (Gluten Free)
By tinathorn
In the bowl of a stand mixer, stir together the almond flour, coconut flour, flax, yeast, cinnamon, and salt
- For the topping:
- 3/4 cup almond flour
- 1/3 cup coconut flour
- 2 T ground flax seed
- 1 t instant yeast
- 1/4 t salt
- 1/4 t cinnamon
- 2 T honey
- 2 T coconut oil
- 1/2 cup buttermilk (or regular milk)
- 1 egg
- 2 T coconut oil, melted
- 1/4 cup coconut sugar
- 2 t cinnamon
donut - banana
By tinathorn
Preheat oven to 350 degrees and spray doughnut pan with cooking spray
- 1 1/2 C Gluten Free Flour Blend (2 C White Rice Flour, 2/3 C potato starch, 1/3 C tapioca flour, 1 tsp xanthan gum. I usually have a container of this made with about 9 cups of flour in my pantry.)
- 1 3/4 tsp baking powder • 1/2 tsp salt • 1 tsp ground cinnamon • 1/4 tsp nutmeg • 2 eggs, room temperature* • 1/2 C sugar • 3 extra ripe bananas** • 1 tsp vanilla extract • 1/4 C vegetable oil • 1/2 cup confectioner’s sugar, sifted
Bars - Gluten Free Lemon bars
By tinathorn
Preheat oven to 350F. Lightly grease a 9 x13-inch baking dish; set aside
- Crust:
- 2 cups Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free), or your favorite gluten-free flour blend without gum
- 1/2 cup confectioners’ sugar (For cornstarch-free confectioners’ sugar, make your own with my simple recipe for Homemade Corn-Free Confectioners’ Sugar.)
- 1/2 cup dairy-free butter substitute (or real butter if you eat dairy), softened
- Filling:
- 4 eggs
- 2 cups sugar
- 1/4 cup Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free), or your favorite gluten-free flour blend without gum
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1/4 cup fresh squeezed lemon juice (or lime juice for lime bars, or a combination of lemon and lime juice)
Gluten free yeast free bread rolls (and loaf!)
By tinathorn
Gluten free, yeast free, egg free bread? Bread that actually rises and ends up, well, bread-like? And not only tha...
- 1/3 cup potato starch
- 2/3 cup tapioca starch
- 1/2 cup gram flour (chickpea)
- 2 tsp xanthan gum
- 1 tsp gluten free baking powder
- 1/2 tsp salt
- 1 tbsp ground flax (linseed)
- 1/3 cup oil (I use half olive and half rapeseed oil)
- 7 fl oz sparkling water
- 2 tsp ground flaxseed soaked for 5 mins in 3 tbsp boiling water
candy - Almond Butter Crunch
By tinathorn
Line a cookie sheet with parchment paper
- 1 1/4 cups brown sugar
- 1 Tbsp white corn syrup
- 3 Tbsp water
- 1 cup butter
- 1/2 cup gluten free dark or milk chocolate chips
- 1 cup finely chopped almonds
dressing - creamy ginger & orange
By tinathorn
Place all ingredients into food processor/blender and process until creamy
- 1 cup orange segments, peeled
- 1/2 cup cashews, soaked for 2-3 hours (or overnight if possible)
- 1/2 cup water
- 1 1/2 tablespoons apple cider vinegar (adjust to your taste)
- 2 1/2 tablespoons raw ginger, chopped
- 1/2 clove garlic, chopped
- Sea salt to taste
bun - Single Gluten Free Burger Bun
By tinathorn
used quinoa flour, added nutritional yeast and tripled the recipe
- Optional:
- 1 egg
- 1 tablespoon coconut flour
- 1 tablespoon blanched almond flour (quinoa flour)
- 1 tablespoon coconut oil (olive oil or melted butter)
- Pinch salt
- 1/4 teaspoon baking powder
- 1 teaspoon nutritional yeast
- 1/4 teaspoon poppy seeds, chia seeds, sesame seeds
oatmeal - instant cinnamon oatmeal
By tinathorn
Combine the chia seed, golden flax meal, unsweetened coconut, and cinnamon in an airtight container
- 1/2 cup + 2 Tbsp chia seeds
- 1/2 cup + 2 Tbsp cup golden flax meal
- 1/2 cup + 2 Tbsp cup finely shredded unsweetened coconut
- 1 Tbsp + 3/4 tsp ground cinnamon
- For one serving of prepared "Oatmeal"
- 1/2 cup hot water
- 2 Tbsp unsweetened coconut milk
- Sweetener to taste (I use Swerve)
cookie - Gluten Free No-Bake Date Cookies
By tinathorn
In a food processor, process the dates, coconut and pistachios
- Optional Topping:
- 1 cup pitted dates
- 1 cup unsweetened shredded coconut
- 1/2 cup toasted pistachios
- 3 tsp water
- 1 Tbsp coconut oil. melted
- 1/4 cup Enjoy Life Dark Chocolate Chips
Whole Grain Gluten-Free Bread Recipe
By tinathorn
Proof the yeast: Sprinkle the yeast into one half cup warm water and stir in the honey
- 1 package rapid dry yeast (2 1/2 teaspoons)
- 1/2 cup warm water (115 degrees F)
- 1 tablespoon buckwheat honey
- 3/4 cup sorghum flour or brown rice flour
- 3/4 cup almond meal/flour
- 1/2 cup millet flour or GF certified oat flour
- 1/2 cup buckwheat flour
- 1/4 cup quinoa flakes
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1/4 cup olive oil
- 3 organic free-range eggs, beaten
- 1/3 to 1/2 cup warm water
- Read more: http://glutenfreegoddess.blogspot.com/2011/05/whole-grain-gluten-free-bread_17.html#ixzz2UXikrunx