Tips to help you get through a gluten free christmas.

Christmas should be an enjoyable time spent with family and friends. The last thing you would want to have happen is to not feel well from having a meal tainted with gluten.


Here are some tips for making your Christmas meal more enjoyable:


1. Contact the person hosting Christmas dinner. If you are the one hosting then you are in the driver’s seat. Find out everything on the menu including appetizers and desserts.

2. If the main dish being served is turkey or ham, find out what brand it is and check the company’s website or contact the manufacturer. Some turkeys have gluten injected into them. This will not be obvious to the person who bought it nor will it be on the label. With hams, a lot of glazes have gluten in them so it is best to be safe.

3. Bring your own dish that is gluten-free.

4. If any dips are put out as an appetiser, make sure to spoon out the dip on your own plate first before anyone dips their cracker in it! A good suggestion is to bring your own gluten-free crackers.

5. There are plenty of options for a wonderful gluten-free dessert and of course, follow LFGF recipe for making a delicios gluten free christmas cake.

6. Wine is gluten-free! Beer is a big no-no now unless you are fortunate to locate one of the gluten-free brands on the market. Riesling is an excellent choices to compliment turkey or ham.

7. Relax and have fun! With enough due diligence on your part you should be all set. Enjoy the holidays!

Ref: derived from http://www.facebook.com/note.php?note_id=191283397564888

LFGF Egg & Bacon Pie

Ingredients:

Shortcrust pastry (see back of LFGF Pastry Mix for instructions) and don’t forget that for dairy free, use Nuttelex.

3-4 rashers bacon
6 eggs

1 tablespoon chopped parsley

Salt  & pepper to taste

Method:

1.   Line or greased pie plate. Roll out half the pastry to line the pie plate.

2.   Remove rind and the fat (if you like) chop bacon; then sprinkle half in the pie plate.

3.   Break whole egg and place on the bacon in pie plate, Season with salt & pepper next   parsley & remainder chopped  bacon .

4.   Roll out remaining pastry to fit the top of the pie. Rub our wet finger around the edge of the pastry in pie plate. Place rolled out pastry on top.

5.   Cut pastry to fit the top of the pie. Press the edges together and cut a slit in the middle of the pie.

6.   Glaze the top of the pie.

7.   Bake at 200c for 10 minutes. Then reduce heat to 180c and cook a further 20 to 25 minutes.

Our Chicken Tendors

If you're wondering how to use our LFGF Chicken Seasoning, then follow along with Robyn as she cooks up some delicious Chicken tendors.
YUM YUM YUM!!!!

Christmas Nesselrod Rounds

Gluten Free / EGG Free / Dairy free Christmas yummies

Ingredients:

250g Butter for  dairy free use (Nuttelex )

2 ½ LFGF pastry mix

1 cup sugar

1 cup chopped mix glace cherries

1 ½  tablespoon  water

1 cup shredded or desiccated coconut

1teaspoon vanilla essence

½ cup finely chopped pecans

Method:

1. Beat together butter or (nuttelex )and sugar  until fluffy. Beat in the water & vanilla. 
2. Stir in flour until combined; fold in cherries and nut.
3. Shape dough into three rolls, about 18cm long. Roll in desiccated coconut to coat completely. Wrap separately in plastic wrap and place in the fridge for 20 minutes.
4. Cut rolls crosswise into slices.
5. Place baking paper on baking tray. Bake in moderately hot oven until edges are barely golden, about 12 minutes.
6. Cool on tray.