Tinathorn's profile page
Recipes
quickbread - chocolate muffin gluten free
By tinathorn
Preheat oven to 400F. Line a 12-section muffin pan with parchment liners
- 1 1/4 cups (approx.. 155 grams) gluten-free flour blend
- 1/4 cup (30 grams) cocoa powder
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon baking soda
- 7 ounces dairy-free milk (I use unsweetened coconut milk; you any dairy or DF milk you prefer.)
- 2 eggs
- 1/3 cup + 1 teaspoon coconut oil , melted
- 1 teaspoon pure vanilla extract (I like Nielsen Massey brand.)
- 1/4 About 1/4 cup (50 grams) dark chocolate (gluten-free, vegan), chopped (or sub chocolate chips)
cake - Gluten Free Custard Cake
By tinathorn
Preheat your oven to 325°F
- 3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)
- 1/4 teaspoon xanthan gum (omit if your blend already contains it)
- 2 tablespoons (18 g) cornstarch (or try potato starch or arrowroot in its place)
- 4 eggs (240 g, weighed out of shell, total) at room temperature, separated
- 1 tablespoon freshly squeezed lemon juice
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon pure vanilla extract
- 9 tablespoons (126 g) unsalted butter, melted and cooled
- 2 cups (16 fluid ounces) warm milk (about 95°F)
- Confectioners’ sugar, for dusting
broccoli - Lemon Garlic Roasted Broccoli
By tinathorn
1. Place the broccoli florets onto a baking sheet and toss with the garlic slices
- 2 large broccoli heads, cut into florets
- 3 cloves garlic, sliced
- 2 tablespoons olive oil
- Salt and Pepper
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
chicken - Basil Lime Chicken
By tinathorn
*
- Ingredients
- 3 Limes (juice and zest) Divided
- 3 T Olive Oil
- 1/4 Cup Extra Virgin Olive Oil
- 3 T Dijon Mustard
- 3 T Worcestershire Sauce
- 3 T Soy Sauce
- 6 Green Onions Chopped Divided
- 4 Cloves Garlic Minced Divided
- 2 T Chopped Basil
- Salt and Pepper to taste
- 3 lbs Chicken Breasts
Gluten Free Bread Machine Recipe – Oat Bread
By tinathorn
Add the ingredients above in the order listed to the bowl of your bread machine (while removed from the machine)
- 1 1/8 cup water
- 1/4 cup light extra virgin olive oil (or oil of choice)
- 1 teaspoon gluten-free apple cider vinegar (I used Heinz)
- 4 extra-large egg whites, at room temperature
- 2 Tablespoons honey
- 1 teaspoon fine sea salt
- 1 1/4 cups + 3 1/2 Tablespoons gluten-free oat flour (4 oz.)
- 1 cup + 1 1/2 Tablespoon potato starch (5.2 oz.)
- 1/2 cup + 1 Tablespoon + 1 teaspoon tapioca flour/starch (3.0 oz.)
- 1/4 cup + 2 teaspoons flax seed meal (0.8 oz.)
- 1 Tablespoon + 1/2 teaspoon xanthan gum (use corn-free brand or guar gum, if needed)
- 1/4 cup non-fat instant dry milk (or use non-fat milk instead of water)
- 2 1/4 teaspoons instant dry yeast
- 2 teaspoons gluten-free oats for top (optional)
casserole - Goat Cheese and Swiss Chard Casserole
By tinathorn
Rinse the Swiss chard, drain very well, and chop it into chunky pieces
- 1 large head Swiss chard
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups chopped well-drained canned plum tomatoes
- 1/2 pound whole wheat shells
- 3/4 cup crumbled goat cheese
- 1/2 cup canned kidney beans, drained and rinsed
- 3 tablespoons olive tapenade
- 3 tablespoons capers
- 1/4 cup freshly grated Parmesan
- freshly ground black pepper
tempura - How to Make Crisp Gluten Free Tempura
By tinathorn
Preheat enough oil to cover the pieces of food you are frying in a heavy skillet or preheat a deep-fryer to 375°F
- Oil for frying
- 3/4 cup white or brown rice flour, chilled - plus more for dusting
- 1/2 cup cornstarch (or potato starch), chilled
- 1/2 teaspoon salt, chilled
- 1/4 teaspoon baking soda, chilled
- 2/3 cup sparkling water, chilled
- Chilled vegetables of choice cut (bell pepper wedges, onion wedges skewered, sweet potato sticks, eggplant sticks, broccoli florets, zucchini slices or sticks, etc.) or shrimp
Gluten Free Bread
By tinathorn
Step 1: Combine all the first six dry ingredients in the bowl of a food processor and pulse to thoroughly combine
- 2 cups basic gluten free flour mix (the brown rice option makes a great scone)
- 7 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon xanthan gum (or try a substitute for the gums here)
- 6 tablespoons cold butter, cut into small cubes
- 1/2 cup canned pumpkin
- 3 tablespoons milk
- 1 egg
- Glaze (see below)
- Flavored Butter (see below)
Cauliflower Pizza Crust
By tinathorn
Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone
- 1 medium sized head of cauliflower - should yield close to 3 cups once processed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dried basil (crush it even more between your fingers)
- 1/2 teaspoon dried oregano (crust it even more between you fingers)
- 1/2 teaspoon garlic powder
- optional a few shakes of crushed red pepper
- 2 tablespoons almond meal
- 1 tablespoon (or more if desired) nutritional yeast (you could also omit this entirely if you like)
- 1 tablespoon olive oil
- 1 egg
- nonstick cooking oil
fudge - 5 ingredient vegan quinoa fudge
By tinathorn
In a dry skillet, toast the quinoa on medium heat until it begins to pop and is fragrant, about 1 - 2 minutes
- 1/2 cup uncooked quinoa
- 8 medjool dates
- 2 tablespoons cocoa powder
- 1 tablespoon coconut oil, melted
- 3 - 4 tablespoons water
- Flaked sea salt (optional)