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Recipes
shrimp - Easy Gluten Free Coconut Shrimp
By tinathorn
In a large skillet, heat the coconut oil until hot
- 1 lb jumbo shrimp - (peeled)
- 1 cup finely shredded unsweetened coconut
- 1 cup coconut flour (I use Mama's Coconut Flour Blend)
- 2 eggs
- 1 tsp salt
- 1 tsp pepper
- 1-2 Tbs. of coconut oil (at a time)
flour - artisan gluten free flour blend
By tinathorn
Common Substitutions If you have a sensitivity to one of the components in the flour blend, not to worry
- Single Batch (about 3 cups)
- 1 1/4 cups (156g) brown rice flour
- 3/4 cup (88g) sorghum flour
- 2/3 cup (90g) cornstarch
- 1/4 cup (37g) potato starch
- 1 tbsp + 1 tsp (14g) potato flour
- 1 tsp (3g) xanthan gum
- Quadruple Batch (about 12 cups)
- 5 cups (625g) brown rice flour
- 3 cups (350g) sorghum flour
- 2 2/3 (360g) cups cornstarch
- 1 cup (148g) potato starch
- 1/3 cup (57g) potato flour
- 1 tbsp + 1 tsp (14g) xanthan gum
cookie - Almond coconut snowball cookies
By tinathorn
Place ingredients in your food processor and pulse until the mixture comes together
- 2 cups almond flour
- 2 cups unsweetened shredded coconut
- 1/3 cup maple syrup
- 2 tsp almond extract (optional)
- 2-4 tbs water
- Unsweetened shredded coconut
cake - pumpkin chocolate chip bundt cake ip
By tinathorn
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) butter, soften
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup mini chocolate chips
GLUTEN-FREE FOCACCIA
By tinathorn
Note 1: I highly recommend King Arthur Flour’s Gluten Free Multipurpose Flour as opposed to other mixes
- 3 cups King Arthur Flour’s Gluten Free Multipurpose Flour (see Note 1 below)
- 2 teaspoons Xanthan Gum
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 2 packets of dry quick-rise yeast
- 2 cups warm water, heated to 110° F (see Note 2 below)
- 2 teaspoons olive oil
- Olive Oil
- Fresh rosemary
- Sea salt
cookie - ALMOND & NUTMEG GLUTEN-FREE BISCOTTI
By tinathorn
Add whatever flavorings you choose to the correct bowl
- Add to a small bowl:
- 1/4 cup applesauce with no added sugar
- 1/8 – 1/4 tsp vanilla liquid stevia (depending on how sweet you want them)
- 1 tbsp white chia seed meal (I grind my seeds in a coffee grinder or Magic Bullet)
- you may be able to substitute an egg for the applesauce and chia, but I haven’t tested it myself
- Mix with electric mixer.
- In a separate bowl combine:
- 1 and 3/4 cups almond meal
- 2 tbsp arrowroot flour
- 2 tbsp coconut sugar (which is low glycemic index)
- 1/2 tsp baking soda
brownie - triple chocolate no-bake brownies
By tinathorn
Process walnuts in your food processor, until finely ground
- for the brownies:
- 4 cups whole walnuts
- 1 1/2 cup raw cacao
- 1/2 tsp sea salt
- 12 oz fresh medjool dates, pitted
- 8 drops liquid stevia
- for the chocolate ganache:
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract and a pinch of sea salt
Mushroom Salisbury Steak
By tinathorn
Place butter in a frying pan with onions
- 2 tablespoons butter
- 1 1/4 cups mushrooms, thinly sliced
- 1 onion, thinly sliced
- 1 (10 1/2 ounce) can condensed beef broth
- 1 1/2 lbs ground beef
- 1/2 cup Panko bread crumbs
- 1 egg
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon mustard powder
- 1/3 cup water
Colorful Meatloaf Cupcakes
By tinathorn
Heat the oven to 375 degrees
- 1 pound lean ground beef
- 1/2 cup seasoned bread crumbs
- 1 cup grated Monterey Jack cheese
- 3 tablespoons ketchup
- 1 egg
- 1/2 teaspoon celery salt
- 1/4 teaspoon pepper
- 3 cups mashed potatoes
- Food coloring
Chicken Stock
By tinathorn
Using a 5qt slow cooker, place chicken carcass in the center
- 1 chicken or turkey carcass
- 1 large onion
- 4 carrots
- 2 bay leaves
- 20 + peppercorns
- 4 celery ribs
- 2-3 cloves garlic
- 1/2 tbsp thyme
- 1/2 tbsp parsley
- 10 C water