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Recipes
cupcakes for two
By tinathorn
Preheat your oven to 350˚F
- 1 egg white
- 2 Tbsp sugar
- 2 Tbsp butter, melted
- 1 tsp vanilla
- 1/4 cup - 1 Tbsp brown rice flour
- 1 Tbsp tapioca flour
- 1/4 rounded tsp gluten free baking powder
- pinch of salt
- 1 1/2 Tbsp milk (dairy, almond, or soy, I use almond)
brownie - fudgey brownies IP
By tinathorn
Melt the butter in a saucepan on the stove top
- 1/2 Cup butter
- 1/4 Cup unsweetened cocoa powder
- 1 Cup sugar
- 3/4 Cup unbleached white flour
- 3/4 tsp. baking powder (or 1/2 + 1/4 tsp.)
- 1/4 tsp. salt
- 1 Tbsp. honey
- 2 eggs
- 1/2 Cup chopped walnuts, optional
- 2 Cups water
- 1 Tbsp. vinegar, optional
quickbread - healthy banana bread
By tinathorn
Preheat oven to 350ºF. Lightly coat the bottom and sides of a 4×8 loaf pan with coconut oil or non-stick spray
- OPTIONAL INGREDIENTS:
- 2 2 2 cups gluten-free oat flour (or make your own)*
- 1 1 1 tsp cinnamon
- 1 1 1 tsp baking powder
- 1/2 1/2 1/2 tsp salt
- 1 1 1 cup pitted dates
- 1/2 1/2 1/2 cup unsweetened non-dairy milk (I used almond milk)
- 2 2 2 tsp vanilla extract
- 3 3 3 large very ripe bananas (if they aren’t soft and the skin isn’t turning brown, they are not ready)
- You can customize this bread any way you like with the following:
- fresh ground nutmeg, chopped nuts, raisins, cranberries, vegan/gf chocolate chips
- NOTES:
candy - crockpot candy
By tinathorn
Place ingredients in a crockpot as listed
- 32 oz dry roasted peanuts
- 12 oz semi sweet chocolate chips
- 4 oz German sweet chocolate
- 32 oz white chocolate candy melts
square - almond butter chocolate chip bars
By tinathorn
1. Preheat oven to 350F. Grease a 9 inch square baking dish
- 1/4 cup butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 cup almond butter
- 2 teaspoons vanilla extract
- 3 cup oats
- 1 1/4 teaspoon baking soda
- 3 tablespoons ground flax
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 2 cups mini semisweet chocolate chips
bread
By tinathorn
1. Preheat oven to 350F
- 4 eggs
- 4 Tbsp grass-fed butter (you could use Refined Coconut Oil or Palm Shortening as an alternative)
- 1/4 cup Tapioca Flour
- 1/4 cup Coconut Flour
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Cream of Tartar
- 1/4 tsp Baking Soda (my home blend baking powder can sub for the tartar and soda)
brownie - Fudgy Peanut Butter Chocolate Chip Brownies {flourless, gluten free, vegan}
By tinathorn
Preheat oven to 350 degrees F
- 1/2 cup all natural peanut butter
- 1/4 cup honey (agave or maple syrup if vegan)
- 1 teaspoon vanilla
- 1/2 cup all natural unsweetened applesauce
- 1/2 cup unsweetened cocoa powder (I use Trader Joe’s)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt, if desired
- 1/4 cup mini chocolate chips, plus 2 tablespoons for sprinkling on top (I use the Enjoy Life brand to make them vegan)
Gluten Free Cake Flour Blend
By tinathorn
I use this gluten free cake flour blend for all of my cakes and muffins, now
- 1 1/4 cup superfine white rice flour
- 3/4 cup potato starch
- 1/2 cup sorghum or oat flour
- 1/4 cup superfine brown rice flour (or more superfine white rice flour)
- 1/4 cup tapioca starch
- 1 1/2 teaspoons baking soda (for Hershey's chocolate cake use 2)
- 2 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum (or guar gum for corn-free)
quickbread - Grain-Free “White” Dinner Rolls
By tinathorn
Preheat oven to 350 degrees F
- 2 cups shredded mozzarella (you can substitute with fontina, mild raw cheddar, or Monterey Jack)
- 1 cup arrowroot flour
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon grain-free baking powder*
- 1 large egg
- 3 tablespoons whole milk
cookies - oatmeal chocolate chip gluten free
By tinathorn
Preheat oven to 350 degrees F and line baking sheets with parchment paper or silpat mats
- 2 cups gluten-free certified oats
- 1 cup all-purpose gluten-free flour mix
- 1/2 teaspoon xanthan gum or guar gum
- 1/2 teaspoon baking powder (Hain Brand or homemade for corn-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup packed brown sugar (I use dark brown)
- 1/2 cup granulated sugar
- 1/4 cup light tasting oil of choice
- 1/4 cup non-hydrogenated shortening (or butter or vegan margarine)
- 2 large eggs
- 2 teaspoons vanilla extract (homemade for corn-free) or the pod scrapings of 1 vanilla bean
- 1 1/2 cups chocolate chunks or chips of choice