Gluten Free Crepes

Ingredients:

1 cup Live Free Gluten Free (LFGF) Bread Mix

pinch of salt

2 eggs

1½ cups milk

3 tspn butter, melted

oil for cooking

Method:

1. Place LFGF Bread Mix in a bowl. Make a well in the centre and add eggs and a little milk. Mix together from the centre to incorporate all the flour, adding milk gradually as needed. Once all the flour is incorporated, add remaining milk and melted butter, and beat well.

2. In a heavy-based frying pan, heat just enough oil to barely cover the base. Pour in ¼ cup of batter, tilting the pan and using a palette knife to spread the batter thinly and evenly. Cook over high heat until lightly browned (about 1min). Turn crepe with palette knife and cook for a further 30secs. Remove from pan and keep warm.

3. Continue cooking batter ¼ cup at a time until it is all used.

4. Serve crepes warm with savoury or sweet fillings and toppings.

Egg Substitutes

If you need to avoid using egg in your recipes either for dietary reasons or because of personal choice (Vegan), sometimes the options can be, well, rather interesting!


Our LFGF Chicken Seasoning requires an egg in the recipe however we have found that mixing 1 Tablespoon of oil & 2 Tablespoons of water with your milk (or milk substitute) is a great alternative.

Alternative options from the PETA website:

There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable egg substitute for use in baking. It is available at health food stores and most grocery stores.

Tofu: Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that is perfect for "eggy" dishes.

In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.

Other Egg Replacement Options

• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

Egg Replacement Tips

• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).

• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.

• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.

• Be sure to use plain tofu, not seasoned or baked, as a replacer.

• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.

• If you want a lighter texture and you're using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.

• If you're looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

ref: (http://www.peta.org/living/vegetarian-living/egg-replacements.aspx)

Using a Dough Hook

If you are keen to start using our LFGF Bread Mix to bake delicious homemade bread, then we recommend the use of a dough hook on your mixer rather than hand kneading. 


Our mixture does tend to be more sticky than others so, although we don't recommend you touch it too much, when you do, its best to wet your hands.

Should you find that the dough starts to collect around the hook quickly and doesn't seem to be kneading properly, it's possibly too dry. Try adding a bit of water. 


When the mixture is, well, mixing, you might find that the whole machine rocks quite a bit. It can be a bit off putting at first but don't worry, just make sure the bowl is facing towards you and that your machine is sitting on a flat surface away from the edge of the bench top.

Our Gluten Free Honey Jumbles

Ingredients:

60g (20z) butter or dairy free product 

2/3 cup golden syrup

1 3/4 cups LFGF Pastry mix 

1 teaspoon bicarbonate of soda 

1 teaspoon ground ginger 

1 teaspoon mixed spice   

¼ teaspoon ground cloves

1 teaspoon milk or dairy free milk

2 tablespoons LFGF Mix, extra

Icing:

1 egg white  

1 1/2 cups gluten free icing sugar

2 teaspoon LFGF Pastry mix

2 teaspoons lemon juice approximately

Method:

1.  Melt butter or dairy free product over low heat in medium – sized saucepan, add golden syrup and bring to boil.

Remove from the heat and stand for 10 minutes.

Add dry ingredients & milk or dairy free milk, stir with wooden spoon until smooth then cover and stand at room temperature for 2 hours; mixture will become thicker during this time.

2. Turn mixture on to a surface dusted with the extra LFGF Mix, knead lightly, working in only enough of this LFGF mix until mixture loses its stickiness.

Divide mixture into four equal pieces to make handling the dough easier.

3. Roll one quarter of the mixture into a sausage shape, so that it is 1cm thick; cut into 6cm lengths. 

Place on lightly greased oven trays about 5cm apart. Round blunt ends of biscuit shapes with floured fingertips.

Bake in moderate oven 8 to 10 minutes. Repeat with remaining mixture.

Biscuits should be pale golden in colour and quite soft. Cool on trays. If cooking more than one tray of biscuits at a time, change position of trays after 5 minutes of cooking time has expired. This allows for even browning and cooking. It is important not to overcook the biscuits because they will become hard and dry.

Icing:

1. Place egg white in small basin, gradually stir in sifted gluten free icing sugar in about three lots, then add the flour and enough strained lemon juice to give a thick coating consistency.

2. Spread tops of biscuits evenly with icing (stand on oven trays).

3. Return to moderate oven for 2 minutes, or until icing feels firm to touch and has lost its stickiness.

A little icing might run on to the tray; this can be trimmed away when the biscuits are cold. Do not move biscuits from the tray until cold. Then, use a finely serrated knife, gently trim if you like .

**If you are dairy free, you can use Nuttelex and water.

  

Please note: We have only ever found this recipe to work with our LFGF products to date.

Gluten Free Tortillas

Ingredients:


2 Cups of LFGF Bread Mix
3/4 Cup Warm Water


Method:


1. Place LFGF Bread Mix in a bowl; add warm water. 
Mix together using a knife; when the dough starts to come together, use your hands (floured with gluten free flour) to shape the dough into a ball. If the dough is too wet, add a little more LFGF Bread Mix at a time until it is the right consistency. 


2. Divide the ball of dough into ten pieces, and roll each piece into a ball on a floured surface.
Roll out until each piece is very thin, just so you can still pick the pieces up.
Trim each piece into a neat circle and pack in plastic wrap as you roll them, to stop them drying out.


3. Heat a heavy-based cast iron frying pan over medium heat. Place a tortilla in the pan and cook for 1min or until the tortilla puffs up and looks nearly cooked. Turn over and cook for another minute until just slightly brown.


4. Serve with the fillings of your choice.


**Our Tortillas can be frozen after step 2 and cook when needed.

Gluten Free Bread & Butter Pudding

It's freezing in Sydney today. The winter weather is certainly starting to set in which means it's time to start baking yummy warm things. Here is our recipe for one of our winter favourites.

Ingredients:

8 slices LFGF bread (crusts removed)

60g (2oz) butter

1/4 cup sultanas or currants

1/3 cup caster sugar

3 eggs

21/2 cups milk

Grated nutmeg

Method:

1. Spread bread thickly with butter & cut each slice into four triangles.

2. Arrange half the triangles, butter side down, on the base of a 5-cup ovenproof dish.

Sprinkle with the fruit and half of the sugar, then cover with remaining bread triangles, butter side up.

3. Beat together the eggs, vanilla and milk and pour over the bread., Sprinkle with the remaining sugar and a light dusting of nutmeg.

Let stand for 30 mins.

4. Bake in a preheated moderate oven (160˚C) for 50-60mins, until the top is golden. 

Serve with custard or cream.