Tinathorn's profile page
Recipes
Croissants -Flaky Gluten Free Croissants
By tinathorn
To roll the dough: Generously flour a smooth rolling surface, preferably a marble pastry board (keeps the dough co...
- 1/2 or 1 recipe Gluten-Free Phyllo Dough, chilled
- Plenty of cornstarch (or potato starch, if corn intolerant), for dusting
- 3 large egg yolks (or cream for egg-free)
- 1 Tablespoon water
crepes - banana crepes
By tinathorn
Mix all the ingredients into a bowl and stir until combined
- 4 eggs
- 1/4 cup coconut flour
- 1/2 banana
- 1 tbsp honey
- 1/4 cup coconut milk
- 1/4 cup water
cookie - coconut banana
By tinathorn
-In a medium bowl mix the coconut flour and the baking soda together
- 1/2 cup + 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 8 tablespoons refined coconut oil
- 2 lrg eggs
- 1 very ripe banana
- 1 1/2 teaspoons vanilla (liquid or ground vanilla)
- 3/4 cup dark chocolate chips
Rice and Smothered Cabbage Soup
By tinathorn
Smothered Cabbage: Detach and discard the first few outer leaves of the cabbage
- Cabbage:
- 2 pounds Savoy cabbage (red or green will do in a pinch)
- 1/2 cup chopped onion
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped garlic
- Salt
- Freshly ground black pepper
- 1 tablespoon wine vinegar
- Soup:
- Smothered cabbage
- 3 cups good quality stock (chicken, beef or veggie) or water
- 2/3 cup Arborio rice
- 2 tablespoons butter
- 1/3 cup freshly grated Parmigiano
- Salt
hummus - Cauliflower Hummus
By tinathorn
Put everything but the paprika in a food processor and blend - taste to see if you want to add more red pepper flak
- 2 cups steamed cauliflower
- 2 tbsp almond butter
- 2 cloves garlic
- 1 tsp red pepper flakes
- 3 tbsp olive oil
- pinch of salt
- lemon juice
- paprika to garnish
bread - french bread rolls gf
By tinathorn
In the bowl of your mixer, combine the dry ingredients
- 3/4 cup sorghum flour
- 3/4 cup millet flour
- 1 cup potato starch
- 1/2 cup tapioca starch
- 1 1/2 teaspoon salt
- 1 Tablespoon sugar
- 2 teaspoons xanthan gum
- 1 1/2 Tablespoon instant yeast
- 1 Tablespoon olive oil
- 3 large egg whites
- 1 teaspoon cider vinegar
- 1 cup warm water (105 – 115 degrees)
pasta - potato gnocchi
By tinathorn
Add potatoes to a large pot of water, bring to a boil, and cook until tender, about 13 minutes
- 4 c peeled and cubed potatoes
- 2 c rice white flour
- 1/4 tsp xanthan gum (optional)
- 2 large eggs, beaten
- 3 1/2 c heavy whipping cream
- 1/2 c dry white wine*
- 4 oz firm, crumbled Gorgonzola cheese
- 2 tbsp grated Parmesan**
- 1 tsp brown rice flour
- 1/2 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1 tbsp fresh minced parsley
quickbread - gluten free nutella bits
By tinathorn
Heat oven to 350. Spray a mini muffin tin with cooking spray or use mini liners
- 1/2 cup Nutella
- 1 large egg
- 3 tablespoons of gluten free flour
- 1 tablespoon unsweetened cocoa
- dash of vanilla and your favorite liqueur
bread - Gluten-Free English Muffins
By tinathorn
Turn on the oven for a few minutes, then turn it off keeping the door closed
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup almond flour
- 1/4 cup quinoa flakes
- 1 teaspoon xanthan gum
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon instant yeast
- 1/2 teaspoon salt
- 3/4 cups warm water, 80 - 90 degrees F
- 1 teaspoon honey
- 2 tablespoons olive oil
- 1 large egg, at room temperature
bread - Potato Dough Rolls
By tinathorn
Whisk the potato flakes into the boiling water
- 1 tablespoon instant mashed potatoes (sweet potato?)
- 1 cup boiling water
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cut into small pieces
- 1 teaspoon lemon or orange zest, optional
- 2 1/4 teaspoons (1 package) active dry yeast
- 2 large eggs
- 4 to 4 1/2 cups flour
- Milk, cream, or egg yolk, to glaze