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Recipes
quickbread - gluten free drop biscuit
By tinathorn
Preheat oven to 400°. Combine the sorghum flour, starches, xanthan gum, cream of tartar, baking soda, salt, and su...
- 3/4 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup corn starch
- 1 teaspoon xanthan gum
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons sugar
- 1/4 cup butter, softened
- 1 large egg
- 3/4 cup milk
quickbread - orange breakfast muffin
By tinathorn
Fill greased muffin tins 3/4 way full and bake
- Dry Ingredients:
- 1 2/3 cups Gluten Free Mama's Almond or Coconut Flour
- 1/4 cup raw almonds (blended to powder)
- 1 tsp baking soda
- 1 1/2 tsp baking powder ( Hains Pure Foods Featherweight Baking Powder to be corn free)
- Wet Ingredients:
- 6 tbsp of melted butter
- 1/2 cup organic coconut sugar
- 1/4 cup maple syrup
- zest of 5 clementines or 1 whole naval orange
- 1/3 cup fresh pressed orange juice
- 1 egg
- 1/2 cup milk or non-dairy substitute
- 1 tsp cinnamon
- Baking Tip: For a lighter muffin blend all the dry ingredients in a food processor first then hand mix them together with the wet.
cake - Pumpkin Ricotta Pound Cake
By tinathorn
In a medium bowl, whisk together dry Ingredients (flour, baking powder, baking soda, salt, ginger, cloves, cinnamo...
- 2 1/2 Cups of Cake Flour
- 5 Eggs
- 1 Cup Sugar
- 2 Sticks of unsalted butter (room temperature)
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1 Tsp Ground Cloves
- 1/4 Tsp Ground Ginger
- 1 Cup Canned Pumpkin
- 3/4 Cup Whole Milk Ricotta
- Extra butter for buttering the pan
- Grade B Maple Syrup for garnishing
cookie - Gluten-Free Chocolate Walnut Cookies
By tinathorn
Remove 18 walnut halves; split each in half and set aside
- 2-1/4 cups (550 mL) walnut halves, about 7 oz/200 g
- 2 egg whites
- 3/4 cup (175 mL) superfine sugar
- 1/4 cup (60 mL) cocoa powder, sifted
nutmilk - Almond Milk
By tinathorn
Soak almonds and vanilla bean overnight Discard soaking water and rinse almonds in a deep bowl of water, repeat un
- 2 cups almonds
- 4 cups water
- 1 vanilla bean
sour cream - Dairy-Free Cashew Sour Cream
By tinathorn
Put the cashews in bowl and fill it with enough water to cover them
- 1/2 cup whole raw cashews
- 1/3 cup water
- 1/2 teaspoon lime juice
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
- 3/4 teaspoon nutritional yeast (optional, gives it a cheese-dairy type flavor)
cheesecake - Cheesecake In the Pressure Cooker
By tinathorn
Prepare a foil strip for lifting the cake out of the pressure cooker by taking an 18” strip of foil and double fo...
- 1 teaspoon soft butter (for greasing the pan)
- 1/2 cup finely crushed ginger cookies (regular or gluten-free)
- 1 tablespoon melted butter
- 16 ounces regular cream cheese
- 1/2 cup sugar
- 2 large eggs
- 1 tablespoon fresh squeezed lemon juice
- 1-2 teaspoons grated fresh lemon zest
- 1-2 teaspoons fresh orange zest
- teaspoon good quality vanilla (almond is good too)
bread - Udi’s-Style Gluten-Free White Bread Recipe
By tinathorn
Grease or spray oil a 9×5-inch silver metal loaf pan (not black inside, because silver reflects heat and black abs...
- 3/4 cup filtered water, warmed to 110°F
- 1 Tablespoon evaporated cane juice (or sugar)
- 1 Tablespoon brown rice syrup
- 1 packet or 2 1/4 teaspoons gluten-free instant dry yeast (SAF and Red Star are gluten-free)
- 3 egg whites, at room temperature
- 1 teaspoon apple cider vinegar
- 1/4 cup extra virgin olive oil (or grape seed oil)
- 2 cups tapioca starch
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 2 teaspoons xanthan gum*
- 3/4 teaspoon salt or fine sea salt
- 1/2 teaspoon baking powder
Whole Wheat Waffles
By tinathorn
Directions 1. Combine flours, baking powder and salt in a medium-size mixing bowl
- ... Note: Use 3/4 cup (150 g) of wheat berries in place of whole wheat flour. Grind berries into flour using a Vitamix Dry Blade container for 1 minute on High prior to using in recipe.
- Ingredients
- 1 cup (120 g) whole wheat flour
- 1 cup (125 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups (480 ml) soy milk or low fat milk
- 2 large eggs, beaten or 1/2 cup (120 ml) egg substitute
- 2 tablespoons (30 ml) sugar or honey
- 4 ounces (110 g) soft tofu
cake - Lemon Pound Cake with Coconut Butter Glaze
By tinathorn
1. Preheat the oven to 350℉ and grease a 7
- 5 eggs
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1/3 cup lemon juice
- zest of 1 lemon
- 1/2 cup plus 1 T coconut flour
- 1/4 cup tapioca starch
- 1/2 t baking soda
- Pinch salt
- 1/3 cup coconut butter, for glaze
- 2 T maple syrup, for glaze
- 2 T lemon juice, for glaze