LFGF Fruit Loaf

Dry Ingredients 1kg loaf:
700g LFGF Bread mix

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 teaspoons ground mix spice

2 x dry yeast (found in LFGF Bread mix)

½ cup sultanas

½ cup currants

½ cup dry apricots

Method:

1. Open a 700g pack of LFGF Bread mix and place mix in a bowl. Find 2 x yeast packs. 

2. Place yeast, cinnamon and nutmeg mix spices in dry bread mix & mix through. 

3. Add all the dry fruit to the dry bread/yeast mix & mix through.

4. Make a well in the middle of the mix pour in 2 ¼ cup of warm water & ¼ cup of oil. Using electric mixer with a dough hook on medium to high speed mix until lighter in colour (5-10 min) then place in bread tin. 

5. Leave in warm place for approx. 2 hours (Placing the bread tin in a storage container/proofing oven with clip-on lid. This is a good place for the bread to rise doubles in size).

6. Bake at 180 - 200 deg for 45-55 minutes or until the loaf is starting to smell & look golden brown.

7. Serve and enjoy!

LFGF Handy Tip: Proofing Oven

We know just how versatile and delicious are LFGF mixes are but we thought perhaps we should share some great little handy tips with you to help make using our products even more enjoyable.


The first tip we'd like to share is involves preparing your bread loaves with our LFGF Bread Mix.
As you know, LFGF bread can be made using an electric mixer with a dough hook or with a bread maker (on rapid or basic loaf setting - never the gluten free setting!). Whichever way you decide to use, it's very important that the dough be allowed to rise before baking as this is what will give you a lighter loaf. Of course, if you are using a bread maker, this is all part of the cycle, but when making the bread by hand, it's a different story.


Because our LFGF Bread Mix has yeast (use all of the two supplied packs of yeast in your 700g mix pack to produce a 1kg loaf), it needs to have a rising cycle. You want the loaves, rolls (etc) to approximately double in size, so for the dough to rise properly, it needs to be in a warm place, away from the any drafts/wind or the dough will go dry.


And here is our handy tip - we use a plastic storage tub or as we like to call it "our proofing oven"! 

You can buy these air tight tubs at any homewares or $2 dollar shop and they work perfectly to trap in the heat and keep out the draft. Naturally, this is the sole purpose of this tub. It lives in our LFGF testing kitchen and is not available for any other storage jobs in order to keep it free from contamination.


They come is many different shapes and sizes but rarely do you need to spend more than $10 on one, which in our minds, makes for a fantastic, cost effect proofing oven in every gluten free'rs kitchen!

Be sure to place a cooling rack in the bottom of the tub first and pour in a small bowl of boiling water to help aerate the bread. Pop the lid back on, seal it and place the tub in a warm spot for the next two hours.....a great place is actually in your car as it's out of reach from the kids, the pets and the breeze!


As always, please let us know if you found this tip helpful and if you have an alternative idea that works for you :)

LFGF Chocolate Eclairs.

Ingredients:

• Choux pastry
• 60g Butter
• 1/2 cup Water
• 1/2 cup LFGF Pastry Mix
• 2 Eggs, beaten

Chocolate Sauce

• 185g Dark Chocolate
• 2/3 cup Water
• 1 teaspoon instant coffee
• 1/2 cup Sugar

Filling

1 Tablespoon icing sugar, sifted

2-3 drops Vanilla essence

3/4 cup Cream, whipped.

Method:


1. Melt the butter in a large pan. Add the flour all at once and beat until the mixture leaves the sides of the pan.


2. Cool slightly, then add the eggs a little at a time, beating vigorously.


3. Put the mixture into a piping bag fitted with a plain nozzle (the bigger the nozzle, the bigger eclairs). Pipe 5cm lengths onto a greased baking tray.


4. Bake in a moderately hot oven (200-300c) for 30mins. Do not open the oven door for a at least 10 mins.


5. When cold, mark an incision in one side and fill with cream filling.


6. Cover with chocolate icing.


Enjoy!

The most delicious Crispy Chicken Soft Tacos ever

Crispy Chicken Soft Tacos are definitely a family favourite but when you're a Gluten Free'er, buying the all in one packs from the supermarket (Old El Paso for example) unfortunately means you can't join in the mexican fun.
Well, we at LFGF say NO MORE! It's time gluten freezer across Australia joined in the fiesta with the most delicious gluten free, crispy chicken soft Tacos ever!
Let's break this down into 2 components: The tortilla's & then the crispy chicken filling.
**Our Tortillas can be frozen after step 2 and cook when needed**

Part One: The Tortilla's.
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.

Part Two: The Crispy Chicken.

Ingredients:

600g Chicken (Tenderloins would be a good choice)

1 egg (or egg replacement)

2 tablespoons milk (or soy/rice milk)

LFGF Chicken Seasoning Mix

Oil for cooking

Method:

1. Mix milk and egg in a bowl

2. Cover a large sized plate with a thick layer of LFGF Chicken Seasoning.

3. Roll chicken pieces in the egg and milk mix.

4. Then roll your chicken pieces in the LFGF chicken seasoning, ensuring that all the chicken is covered.

5. Heat the oil till hot. Place 1/4 of the chicken in the hot oil, fry gently until it is just starting to change colour, then place on absorbent paper till all the chicken has been half cooked.

6. Then return all the chicken to the oil until cooked.

7. Place chicken on adsorbent paper to drain.

Finally: Serve & Eat!

Of course, you now fill the tortilla with your gluten free crispy chicken and serve with the toppings of your choice. Depending on your dietary requirements, this may include lettuce, cheese, sour cream, sweet chilli sauce, tomatoes, carrots - or the lot!

Image from Woolworth's recipe website (not LFGF)
http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/crispychickenandtomatosofttacos