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!