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Recipes
Pizza crust - gluten free with american's test kitchen ap gf flour
By tinathorn
1. FOR THE CRUST: Using stand mixer fitted with paddle, mix flour blend, almond flour, psyllium, baking powder, sal...
- 16 ounces (3 1/3 cups plus 1/4 cup) America’s Test Kitchen Gluten-Free Flour Blend (see other recipe)
- 2 1/2 ounces (1/2 cup plus 1 tablespoon) almond flour
- 1 1/2 tablespoons powdered psyllium husk
- 2 1/2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon instant or rapid-rise yeast
- 2 1/2 cups warm water (100 degrees)
- 1/4 cup vegetable oil
- Vegetable oil spray
quickbread - Gluten Free Lefse (Scandinavian or Norwegian Flatbread)
By tinathorn
1 1/2 cups boiling water Bring water and butter to a boil in a medium-size saucepan
- 1 1/2 cups boiling water
- 4 Tablespoons (1/2 stick) unsalted butter
- 3 cups gluten-free instant potatoes such as Betty Crocker Potato Buds
- 1/2 cup heavy whipping cream
- 1 teaspoon fine sea salt
- 1 cup Carla's All-Purpose Gluten Free
cookie - lemon bar cookies
By tinathorn
To make the crust layer: Preheat oven to 350 degrees F
- For crust:
- 1 cup fine white rice flour
- 1/4 cup fructose or equivalent sweetener
- 1/2 cup cold butter or gluten-free substitute (not the light kind that contains water)
- 1/4 teaspoon xanthan gum
- For top lemon layer:
- 2 large eggs
- 2/3 cup fructose or sugar
- 1/2 teaspoon finely grated lemon skin
- 3 tablespoons lemon juice
- 2 tablespoons white rice flour
- 1/4 teaspoon gluten-free baking powder
cookie - Coconut Flour Shortbread Cookies
By tinathorn
1. Preheat oven to 350°F
- 1/3 cup coconut flour
- 4 T grass-fed butter
- 1 T maple syrup
- 1/4 t vanilla extract
- 2 T dark chocolate chips (optional)
bread balls, df, gf
By tinathorn
Place the tapioca starch in a large mixing bowl
- 1/2 cup melted coconut oil or cooking oil of choice
- 2/3 cup milk or coconut milk (I used So Delicious Unsweetened)
- 1 teaspoon salt
- 2 1/4 cups tapioca starch or flour
- 2 large eggs, lightly beaten
- 1/4 cup nutritional yeast
Granola - low sugar
By tinathorn
1. PREHEAT oven to 375ºF
- Subscribe
- Low-Sugar Granola
- PREP TIME: 10 minutes / TOTAL TIME: 45 minutes / SERVINGS: 5
- 2 c rolled oats
- 1/4 c water
- 2 Tbsp maple syrup
- 2 Tbsp ground flaxseed
- 1 Tbsp canola oil
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 c chopped hazelnuts
- 1/4 c chopped dates
- 1 c soy milk
quickbread - Blueberry Almond (Date-Sweetened) Muffins
By tinathorn
Preheat oven to 400 degrees
- 1 cup brown rice flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 7-8 large dried dates
- ~ 1/2 cup almond or soy milk*
- 1 1/2 TB flax seeds, coarsely ground
- 1 TB lemon juice & 1-2 tsp zest
- 1/3 cup applesauce
- 1/2 tsp vanilla extract
- 1/2 cup fresh blueberries
- 1/4 cup sliced almonds, toasted
quickbread - coconut milk bread
By tinathorn
Preheat the oven to 350 degrees
- Wet Ingredients:
- 1 & 1/4 cups coconut milk, room temperature
- 4 whisked eggs, room temperature
- 1/4 cup melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Dry Ingredients:
- 2 cups | 240g almond flour (I have used both Bob’s and Honeyville in this recipe)
- 1/2 cup | 70g coconut flour, sifted to remove any lumps
- 2 tbsp psyllium husk POWDER
- 1 teaspoon sea salt
- 3/4 teaspoon baking soda
quickbread - flourless chocolate chip almond butter muffins
By tinathorn
Preheat your oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray
- 1/2 cup (128 g) almond butter (can use other nut butter as well)
- 1 medium ripe banana (100g or 1/2 cup)
- 1 large egg
- 1/4 cup (80 g) honey
- 1/2 cup (40 g) rolled oats
- 2 Tbsp (14 g) ground flaxseed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup (60 g) mini chocolate chips, plus more for sprinkling
Butternut Squash Mac and Cheese
By tinathorn
1. Preheat oven to 400 degrees F
- 1/2 medium butternut squash, peeled, seeded, and chopped
- 1 tablespoon olive oil
- Kosher salt and pepper
- 1/2 pound elbow macaroni
- 2 1/2 cups milk, divided
- 2 tablespoons butter
- 3 tablespoons flour
- 1/8 teaspoon ground nutmeg
- 1 tablespoon fresh chopped rosemary
- 1 cup aged white cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup whole wheat breadcrumbs