Tinathorn's profile page
Recipes
soup - Slow-Cooker Celery Soup with Bacon
By tinathorn
Chop the celery, onion, and potatoes into small, equally sized pieces (about 1/2 inch), and mince garlic
- 1 bunch celery (about 1 1/2 pounds)
- 1 large yellow onion
- 1 pound small white potatoes
- 4 cups chicken stock or low-sodium chicken broth
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon white pepper
- 1/3 cup heavy cream, milk, water, or additional stock
- 4 to 6 slices thick-cut bacon
bread - Gluten Free Pizza Crust made with Expandex
By tinathorn
Add yeast and sugar to warm milk, stir and allow to foam for about 5 minutes
- 1 cup non-fat milk, warmed to 110°F
- 1 package or 2 1/4 teaspoons active dry yeast
- 1 teaspoons sugar, molasses, agave, or honey (I used evaporated cane juice)
- 1 teaspoon agar-agar powder or unflavored dried gelatin (I used agar-agar.)
- 1 cup tapioca flour/starch
- 1/2 cup potato starch, divided
- 1/4 cup sorghum flour
- 1/4 cup Expandex
- 1 teaspoons xanthan gum
- 1/2 teaspoon guar gum
- 3/4 teaspoon sea salt
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons apple cider vinegar
- Additional tapioca flour/starch for dusting
- Additional oil for brushing
- Optional addins: Italian seasoning, basil, oregano, thyme, grated Parmesan cheese, shredded cheese, etc.
- 1 1/2 Tablespoons basil paste
- 1 Tablespoon fresh grated garlic
- 2 Tablespoons extra virgin olive oil
- Mozzarella cheese, shredded, about 1 cup
- 1 chicken breast, grilled and cut into bite size pieces
bread - Beer Bread gluten free
By tinathorn
1. Grease a standard 9x5-inch loaf pan
- 3 large eggs, room temperature, or
- 3 tablespooons arrowroot mixed
- with 6 tablespoons warm water
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 2 tablespoons honey or agave nectar
- (omit if using ginger ale)
- 2 3/4 cups gluten-free high-fiber flour blend of choice
- 2 1/2 teaspoons xanthan gum (omit if included in your flour blend)
- 1/4 cup dry milk powder, or dairy-free milk powder, almond meal, buckwheat flour, or
- brown rice flour
- 1 teaspoon salt
- 1 tablespoon granulated cane sugar
- 1 (10-ounce) bottle gluten-free ale, sparkling water, club soda or ginger ale, room temperature
- 2 1/4 teaspoons rapid rise or bread machine yeast
- Milk of choice (dairy, soy, coconut or hemp milk), for brushing top
- Sesame seeds, poppy seeds or other topping of choice
pancakes - gluten free
By tinathorn
In a mixing bowl, combine the flours, starch, sugar, salt, and baking powder with a whisk
- 3/4 cup sorghum flour
- 1/4 cup millet flour
- 1/2 cup potato starch
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 2 eggs
- 2 Tablespoons oil
- 1 cup sour milk (1 Tb. vinegar + enough milk to = 1 c.) or 2/3 cup almond milk
crackers - cheese crackers
By tinathorn
~ Makes about 2 cups Preheat your oven to 350ºF
- 3/4 cup all purpose gluten-free flour (bean flour blends and sorghum work best with this recipe, should work with most gf flour+starch blends)
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt (optional, if you like salty crackers)
- 1 1/2 cups cheddar (about 6-8 oz)**
- 4 tablespoons cold butter, cut into 1 inch pieces
- extra salt for sprinkling (optional)
Cake - Pistachio Chocolate Truffle
By tinathorn
Gluten Free No Bake
- Gluten free, non-stick cooking spray or melted butter
- 12 ounces dark chocolate (semi, bittersweet, or dairy free) or good quality chocolate chips
- 8 ounces heavy cream or full fat coconut milk (shake can well before measuring)
- 3 tablespoons gluten free coffee flavored liqueur (such as Kahlua)
- 1 teaspoon pure vanilla extract
- 1/3 cup roasted, salted and shelled pistachios, coarsely chopped
Bites - German-Chocolate Fudge
By tinathorn
Blend all ingredients together very well
- 3/4 cup pitted dates (I like Sunmaid, because they are softer.) (120g)
- 1/2 tsp pure vanilla extract
- 1/16 tsp salt
- 2 tbsp cocoa powder (or raw cacao powder)
- 2 tbsp shredded coconut
- 1/3 to 1/2 cup raw pecans
- optional: feel free to add some chocolate chips
pasta - Sweet Potato Gnocchi
By tinathorn
Preheat the oven to 180°C
- 2 sweet potatoes, peeled and chopped
- 250 g (1 cup) ricotta
- 250 g (21⁄2 cups) almond meal (and an extra 50 g in case the mixture needs thickening)
- extra-virgin olive oil
- 80 g (1⁄2 cup) pine nuts, toasted
larabar - no-bake walnut “cookie” bars with homemade chocolate
By tinathorn
Place all ingredients [adding honey last] in your large food processor and process for 30 seconds – 1 minute, dep...
- 2 cups raw walnuts
- 1/2 cup + 2 tablespoons unsweetened shredded coconut
- 1/3 cup ground flax meal
- 1/4 cup raw honey, or brown rice syrup
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/8 + 1/16 teaspoon almond extract
oatmeal - Chocolate Mudslide Oatmeal
By tinathorn
. Cook up a serving of oatmeal with the water and/or milk and a little salt (I use 400g water and 1/4tsp salt)
- 40 grams uncooked oats (1 serving)
- 1 tsp pure vanilla extract
- 1 cup water or milk of choice (I highly recommend using at least 1/2 cup of milk–such as almond milk. It yields a much creamier result.)
- 1/4 tsp salt
- sweetener of choice
- optional: Amazing Grass chocolate superfood powder
- 5 grams (1tbsp) Special Dark cocoa powder (It has a completely different taste from regular cocoa powder, so if you use regular, you might have to add a lot more for the chocolatey taste.)