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Recipes
gum substitutes
By tinathorn
Agar Agar Derived from algae or seaweed, it is a flavorless product sold in powdered form, flakes and sheets
- describes the outcome of baking with gluten, so lets understand the structural functions gluten preforms during the mixing and baking process that enables it to create such wonderful baked goods:
- Gums are your best chance at producing successful baked goods, however alternatives are available
- That fun little experiment showed us a few of xanthan gums 'glutinous' properties - its thickening ability, and how the mixture expanded, almost doubling in size. Now lets review what the real stuff (gluten) does…
- to is what enables this dense ciabatta loaf to form and retain large air pockets
- Binding - keeps ingredients combined together in a smooth, thick & viscous mixture.
- to to dough can be stretched and shaped, allowing its form to be maintained as it bakes. Batters are able to stretch significantly and rise as they bake.
- to – allows the air pockets that are created by the leveners to hold its shape while the mixture bakes, thus creating loft/rise.
- Retains moisture – keeps baked goods fresher longer, prevents a crumbly texture.
- to structure. This lack of structure, produces baked goods that are denser because they aren't able to rise as well.
- to to gums from your recipes is an option, however gums not only affect the appearance and texture of your baked goods, but also taste. So if you want to avoid gums, then you really need to replace it with something else.
- to to want to avoid gums, then you'll need to replace it with something else
quickbread - sandwich Bread Recipe
By tinathorn
in a large bowl, mix the almond flour, flaxseed meal, whole flaxseeds, salt, baking soda and arrowroot powder in a...
- 2 cups almond flour
- 1/3 cup + 1 tablespoon flaxseed meal
- 1 teaspoon whole flaxseeds
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup arrowroot powder
- 6 tablespoons butter (or coconut oil)
- 4 eggs
- 1 teaspoon apple cider vinegar
- 1/2 cup greek plain yogurt (or *coconut cream)
bread - Soft Potato-Free Corn-Free Gluten Free Bread Recipe (Dairy-Free Option)
By tinathorn
Makes 1 loaf; 16 -17 slices
- 1 cup non-fat milk (or water, for dairy-free), heated to 110°F
- 2 Tablespoons honey (or agave syrup)
- 2 1/4 teaspoons instant dry yeast
- 1 1/4 cups gluten-free oat flour; (or sorghum or millet flour, if oat intolerant)
- 1 cup tapioca flour/starch
- 1/2 cup arrowroot powder
- 1/4 cup flax seed meal
- 1 Tablespoon guar gum
- 3/4 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar
- 4 large egg whites, at room temperature
- 1/4 cup extra virgin olive oil (or neutral cooking oil)
- Oil or gluten free spray oil for pan
- 2 teaspoons gluten-free oats for top (optional)
APPETIZER - WREATH
By tinathorn
Remove crescent dough from packaging (do not unroll)
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon dill weed
- 1/8 teaspoon garlic powder
- 1 – 1 1/2 cups chopped fresh broccoli florets
- 1 cup finely chopped celery
- 1/2 cup finely chopped sweet red pepper
- Celery leaves
bread - gluten free light and airy
By tinathorn
Combine yeast, water and sugar in a separate bowl and let sit until it grows bubbly
- 1 Tbsp yeast
- 3 Tbsp sugar
- 1 1/4 cup warm water
- 1 1/3 cups brown rice flour
- 2/3 cup sorghum flour
- 1 cup potato starch
- 1/3 cup veg. oil
- 3 eggs
- 1 tbsp xantham
- 1 1/2 tsp salt
cheesecake - Gluten Free Japanese Cheesecake - Gluten Free on a Shoestring
By tinathorn
Prep. Preheat your oven to 325°F
- 6 tablespoons (54 g) basic gum-free gluten free flour blend (36 grams superfine white rice flour + 12 grams potato starch + 6 grams tapioca starch/flour)
- 1/8 teaspoon xanthan gum (recommended, but optional)
- 1/4 cup (36 g) cornstarch
- 5 egg yolks, at room temperature
- 100 ml (6 tablespoons + 2 1/3 teaspoons) milk
- 3 1/2 tablespoons (50 g) unsalted butter, chopped
- 1/4 teaspoon kosher salt
- 8 ounces cream cheese, at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 6 egg whites (about 6 ounces), at room temperature
- 1/8 teaspoon cream of tartar
- 3/4 cup (150 g) granulated sugar
hummus
By tinathorn
Place the cooked chana dal or peeled chickpeas in a food processor and pulse for about one minute
- 1 3/4 cups cooked chana dal or peeled cooked chickpeas
- 1/2 cup tahini paste
- 2-4 Tbsp freshly squeezed lemon juice (I use 4)
- 2 cloves of garlic, roughly chopped
- 1/2 – 1 tsp salt, to taste
- 1/4 cup reserved chickpea cooking water, or water
Coconut Whipped Cream
By tinathorn
Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well
- 1 (13-ounce) can coconut milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 5 drops vanilla stevia
- pinch of celtic sea salt
quickbread - Mini Lemon Yoghurt Muffins
By tinathorn
Cream butter and sugar until smooth then mix in egg
- 4 tbs butter softened
- 1/2 cup white sugar
- 1 egg
- 3/4 cup self-raising flour
- 1/4 cup low-fat plain yoghurt
- 1/4 cup lemon juice
quickbread - quinoa banana bread
By tinathorn
Preheat oven to 350 degrees F
- 1 3/4 cup flour (or 1 cup flour and 3/4 cup oats?)
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 2 ripe bananas, mashed
- 1 cup cooked and cooled quinoa
- 1 egg, lightly beaten
- 1/4 cup unsalted butter, melted
- 1/4 cup lowfat, plain Greek yogurt