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.

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.