Tinathorn's profile page
Recipes
dressing - Buttermilk Ranch Dressing
By tinathorn
blend
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 cup buttermilk (less if you like a thicker consistency)
- 1/4 cup finely chopped scallions
- 2 Tbsp finely chopped parsley
- 2 tsp dried dill (or 1 tsp fresh)
- 1 large clove garlic (very finely minced or microplaned)
- 1 tsp salt
- 1/2 tsp black pepper
pancake - Oat and Yogurt Pancakes
By tinathorn
With 4.4 grams of protein per pancake, these incredibly fluffy and tangy pancakes are far from your typical carb-fe...
- 1/2 cup regular or Greek yogurt (regular will make for flatter pancakes. I used a nonfat Greek yogurt on the runny side. Any fat will work (nonfat, 2%, full-fat, etc.)
- 1 large egg
- 1.5 tablespoon vegetable oil
- 1/4 cup + 2 tablespoons buckwheat flour
- 1/4 cup + 2 tablespoons oat flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1-2 tablespoons sugar or 1/4 cup malted milk powder (NOT gluten-free)
Dip - White Bean Garlic Dip
By tinathorn
Remove long stems from parsley and finely chop in food processor
- 1/4 cup minced fresh parsley (about 7 “stems” of parsley)
- 2 – 3 cloves garlic (see note #1)
- 2 – 3 tablespoons lemon juice (see note #1)
- 1 1/2 cup cooked Great Northern beans, well drained (see note #2)
- 3 tablespoons olive oil or coconut oil
- 2 teaspoons dried minced onion
- 1 teaspoon onion powder or granulated onion
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt, or to taste (see note #3)
- 1/4 cup finely diced red onion
Bread - french bread, gf, paleo
By tinathorn
In the first bowl, combine the warm water, maple syrup, and yeast
- st bowl:
- 1/2 cup warm water
- 2 tablespoons - maple syrup
- 1 package active dry yeast
- Second bowl:
- 4 - eggs - beaten
- Kitchen aid stand mixer:
- 1 1/3 cup Otto's Cassava Flour
- 1 1/3 cup Arrowroot flour
- 1 tsp salt
- 4 tbsp butter
bread - gluten free french loaf
By tinathorn
Combine the yeast, sugar, and warm water in a bowl about twice the size of the mixture and whisk to dissolve the su...
- 2 tablespoons dry active yeast
- 2 teaspoons sugar
- 1 1/2 cups warm water (it should be pretty warm to the touch but not hot)
- 3 teaspoons xanthan gum
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups superfine or Asian white rice flour
- 1 cup tapioca starch
- 1/2 cup superfine or Asian sweet rice flour
- 1 1/2 teaspoons kosher or fine sea salt
- 2 large eggs, lightly beaten
- 1 teaspoon apple cider vinegar
- 2 teaspoons cornmeal (optional)
- 2 tablespoons butter or Earth Balance, melted
- In place of the flours and starch, you can use 3 cups of a good quality all-purpose gluten-free flour blend or make your own (see page 47). Even if your flour blend has xanthan gum, still add the amount listed in the recipe.
dip - Cookie Dough Dip
By tinathorn
Blend everything together in a food processor until very smooth
- 100 g cooked or canned chickpeas
- A pinch of salt
- Pinch of baking soda
- 2 tbs soy milk powder (optional but I think it helps give a more sweet-vanilla-milky edge)
- 2 tsp vanilla extract
- 3 tbs peanut butter (or other nut butters for a more ‘neutral’ taste)
- Approx. 3 tbs soymilk
- 3 tbs ground oatmeal
- 1/4 cup agave plus 1/4 tsp stevia
- 1/4 tsp cinnamon or nutmeg
squares - Flourless Chocolate Chip Chickpea Blondies with Sea Salt
By tinathorn
Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray
- Cooking Spray
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup all natural almond butter or peanut butter
- 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
- 2 teaspoons vanilla
- 1/2 tsp salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
- sea salt, for sprinkling
quickbread - Gluten Free Cinnamon Swirl Banana Bread
By tinathorn
Preheat oven to 345F. Spray a loaf pan with non-stick cooking spray
- You will need-Swirl:
- 2 or 3 very ripe bananas
- 1 cup sugar
- 1/3 cup butter, melted
- 1 egg
- 1 teaspoon vanilla
- dash of salt
- 1 teaspoon baking soda
- 1-1/2 cups King Arthur Gluten Free Multi-Purpose Flour
- 1-1/2 teaspoons Xanthan gum
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 tablespoon cinnamon
Bread - crusty dinner rolls - bread machine
By tinathorn
The bread machine is a wonderful thing
- 1 1/4 cup white rice flour
- 1 cup brown rice flour
- 3/4 cup potato starch
- 1/3 cup tapioca starch
- 2 tablespoons xanthan gum
- 2 tablespoons active dry yeast
- 1 teaspoon salt
- 1/4 cup sugar
- 2 cups warm water
- 1/3 cup butter
- 1 egg
- Extra melted butter for brushing (optional)
cookie - Crunchy Almond Butter Thumbprints with Dark Chocolate
By tinathorn
Preheat the oven to 350 degrees F
- 1 cup crunchy almond butter
- 1 cup sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- Hershey’s Dark Chocolate Kisses