Our Blog & Recipes have a new home!

Hello everyone!


You may be wondering why we haven't updated this site in some time now and well, the answer is simple - we have moved our blog and recipes to our website :)


We will no longer be regularly updating this blogger site, rather please bookmark our website www.lfgf.com.au in your browsers and here you will find our new gluten free recipe site, that outlines recipes by:

• Live Free Gluten Free Mix type
• Diet Type
• Bread, Cakes and Pies
• Mains
• Desserts

You can also rate the recipes yourself by clicking on the little chefs hats and leaving your feedback. For a direct link our recipe page, please bookmark this link http://www.lfgf.com.au/gluten-free-recipes


Our website now also contains our blog. 


We use this space to post blogs on topics such as follow (plus much more!):

• Guest recipes
• Handy tips
• Community news
• Updates from our wonderful stockists and patrons.

For a direct link to our blog, please bookmark http://www.lfgf.com.au/blog/

We look forward to chatting with you all on our new look website.


Cheers
The team at LFGF x

LFGF Batter

(Gluten, dairy & Egg Free)

Ingredients:
3/4 Cups LFGF Pastry mix
1 teaspoon LFGF Pastry mix
2 Tbsp LFGF Chicken season
½ teaspoon baking powder (gluten free)
1 1/4 cup of water
Fish Or Chicken Fillets (chef's choice)


Method:
1.  Put LFGF Pastry & Chicken season into a bowl. Mix 1 Cup of water very slowly into the dry mix then mix until the batter is smooth add the rest of the water if needed. Please note, the batter will be a bit thicker then wheat batter cover.Stand for 1 hour. 
2. Just before frying, beat through ½ teaspoon of baking powder (gluten free) and the 1 teaspoon of LFGF Pastry Mix.
3. Add another 1½ tablespoon of water and mix through.
4. Fry in hot oil until golden brown.


Serve with hot chips & salad . Enjoy!

LFGF Gluten Free Hot Cross Buns

You need a mixer with a dough hook to do this recipe.

Ingredients:

4 Teaspoons Dry Yeast (gluten free)

60g Butter or nuttelex

1 Tablespoon apricot jam

¼ Cup Caster Sugar

1 Egg, lightly beaten                                 

1 Cup warm milk

½ Cup warm water

4 Cups lfgf bread or pastry mix

¾ Cup dried currants

1 Teaspoon ground cinnamon

¼ Cup mixed peel

                                   

Flour paste

½ Cup LFGF Pastry Mix

1 Tablespoon Caster Sugar

1/3 Cup Water

Method:

1. Combine yeast, sugar and the warm milk in a mixing bowl, whisk until yeast is dissolved.

2. Cover bowl with cling wrap, stand in a warm place for about 10 minutes or until mixture is frothy.

3. Place flour and cinnamon into a large bowl; rub in butter.

4. Stir in yeast mixture, egg, warm water mix with dough hook for about 5 minutes .

5. Then put in currants, mix peel then mix until the dough gets lighter in colour.

Tip: With our LFGF mixes, if you wet your scoop and your hands, it will stops LFGF sticking (see photo) using the ¼ cup to scoop. 

6. Divide dough into 16 portions, place bough into a wet hands roll into a ball then place in a 23cm square slab cake tin.

7.  Place wire rack into proofing oven then dough on top of rack and 2 mugs of hot water place lid one proving oven then put in a warm place(a car is a good place on a cold day).

 Leave for 1 hour or until dough has risen to top of tin.

8. Flour paste: Combine LFGF pastry mix, sugar in a small bowl, gradually blend in the water. Stir until smooth.

9. Place flour paste into piping bag fitted with small plain tube, pipe across onto buns. 

10. Bake in a moderately hot oven for 10 minutes, reduce heat to moderate, bake about a further 15 minutes.

11. Turn buns onto wire rack brush with warmed sieved apricot jam.

12. Enjoy with a lovely cuppa or hot chocolate (best bit!) :)

Handy Tip: Gluten Free Bread rolls and Using a piping bag.

Did you know that you could make gluten free bread rolls using our LFGF Bread Mix?

It’s really rather easy to do. The secret here is to use a damp piping bag. This gluten free bread mix might look like the ‘usual’ bread dough but it likes to be treated a little differently. Mold roll shapes by gently placing dough into damp piping bag, then squeeze the piping bag straight onto baking tray – easy done!

We know using a piping bag can, at times, be rather tricky. We thought we share some tips with you, especially as we are busy in the kitchen getting our gluten free hot cross bun recipe right :) 

Step One:

Here is what you’ll need.

Find a glass or vase that has an upside down triangular shape (like the one shown in the picture).

Step Two:

Fold the bag back a little from the top...

and place it in the glass.

Step Three:
Start spooning the the mixture into the bag.

Step Four:

Twist the top of the bag and use the Piping bag without the plastic tip on the end.

This is the easiest (and cleanest) way we know of to use a piping bag. 


We hope you found this helpful.

LFGF Gluten Free Banana Bread

Ingredients:

⅔ cup sugar

2 teaspoon baking powder

⅓ cup soft butter or nuttelex

¼ teaspoon bi carb soda

2 eggs, unbeaten

1 cup banana mashed

1 ¾ cups of LFGF bread mix

Method:

1. Place soft butter (or Nuttelex), eggs and sugar into a bowl. Mix for 3 minutes.
2. Add the rest of the ingredients; LFGF bread mix, Baking powder, Bi Carb Soda and the mashed banana and mix together.
3. Grease a regular size loaf tin. 
4. Pour batter into loaf tin and bake on low (around 110℃) for 1 hour. To check, insert a toothpick into the middle of the loaf. When the toothpick comes out clean, your Banana Bread is ready.
5. Cool on rack, then slice and enjoy!

Gluten Free Corn Dogs (aka Dagwood Dogs)

Ingredients:

¾  Cornmeal

60g butter /nuttelex for dairy free

1 tablespoons sugar

1 teaspoon salt

1 cup LFGF Pastry Mix

1 egg

1 ½ teaspoons of GF baking powder

½ cup milk (can use dairy free, soy, rice milk ,water)

Oil, for deep-frying

16 GF hot dogs

16 wooden skewers

LFGF pastry mix for coating

Method:

1. In a bowl, mix in the Cornmeal, salt, sugar and ¾ cup boiling water. Cover and leave for 10 minutes. 
2. Stir the egg, milk (or dairy free alternative) & butter/nuttelex into the cornmeal, then sift in the LFGF Pastry mix and baking powder. Stir well.
3. Heat oil in a fry pan to around 190c. 
4. Insert a skewer into each hot dog. 
5. Place the LFGF Pastry mix on a plate and coat each hot dog, rolling mixture onto the meat, ensuring an even coverage, then dip into the cornmeal mixture, repeating the rolling process.
6. Lower skewered dogs into (you can do up to 3 at a time) the heated oil, turning until golden.
7. Drain, eat and remember your childhood with a smile on your face.

Marinated lamb kebabs

Happy New Year Gluten Free'rs!


We are so happy to be back in the kitchen, and a brand new one at that! For those that missed the news, we have moved our head office from Sydney to Queensland and are settling in to the "Beautiful one day, perfect that next' lifestyle very nicely.


Apart from a new office number, all our contact details remain the same for now.
Thanks to typical Telstra, our new number is not yet connected, but we do have a re-direct set up on the old one, so if you need to call the LFGF office for orders or general questions (we love a chat!), feel free to continue to use the old one (02 8407 9273).


Please note, the new number will be 07 3893 2526. We will let you know when it's finally working.


Meanwhile, Australia Day (or 'Stralia Day as some say) is just around the corner, so now's the perfect time to post a great Aussie Lamb recipe, marinated lamb kebabs.


We found this recipe in the 'Friendly food' recipe book from the allergy experts at the RPA Hospital Allergy Unit. It's low chemical and Free of egg, diary, gluten, nut and soy.


Ingredients:
500g lamb fillet, shoulder or backstrap, cut into bite sized cubes
4 canned pear halves
1/2 teaspoon citric acid
1 tablespoon golden syrup
1 tablespoon water
300g (1/2 cups) white long-grain rice
iceberg lettuce leaves, to serve
2 tablespoons finely chopped fresh chives


Method:
1. Put the lamb in a non-metallic bowl. Blend the pear halves, citric acid, golden syrup and water in a food processor or blender until puréed. 


2. Pour over the lamb cubes and marinate for at least 2 hours.


3. Soak eight bamboo skewers in water for 30 mins.


4. Bring a large saucepan of water to the boil. Add the rice and cook for 12 mins, stirring occasionally. Drain well.


5. Thread the lamb evenly onto the skewers.


6. BBQ or cook under a preheated grill for 5-10min, turning and brushing occasionally with the marinade until cooked as desired.


7. Display the kebabs on a bed of lettuce and sprinkle with chives.  Serve with the rice or lentils is you prefer.


Serves 8.


*******
Enjoy your Australia Day barbies everyone! To get you motivated for our national day of meat, we thought we'd hand it over to Sam Kekovich.