Lansell Cottage Gluten Free
Recipes
Rich Milk Loaf Fruit Loaf Multiseed Loaf Pizza Easter Buns Egg Pasta Pastry_________________________________________________________________________________________________________
The others have been submitted by our creative customers but have not as yet been trialed by us.
Rich Smooth Milk Loaf*... makes a delightful buttery bread that toasts evenly, and has a golden brown crust while giving a higher calcium content. If you are dairy tolerant, this loaf is hard to resist making constantly!
You may substitute full-cream milk with low fat or soy milk, but the liquid content may also change. i.e. the "thinner" the milk, the closer it will be to water and hence less is needed.
Simply replace your normal water content with full-cream milk but increase overall liquid content by about 18% e.g. if usual water is between 260-275ml then use 300-315ml milk.
between 350-370ml then use 410-430ml
between 400-420ml then use 470-500ml
between 450-475ml then 530-555ml
Remember, always aim to achieve a medium pancake batter for a fine, light and even texture.
Fabulous
Fruit Loaf*... makes an excellent fruit loaf which can be sliced and eaten fresh or toasted over many days and smeared with butter.
Beware! It is not unusual to justify devouring a whole loaf in one day... after all it is low in fat!
To your normal white-loaf recipe, simply add:
... up to 100 grams (1 cup) dried fruit (e.g. fruit medley, sultanas, etc)
... 1 tablespoon sugar (or use 1/2 cup fruit juice as part of your liquid)
... 1-2 teaspoons mixed spice
... 1 teaspoons dutch (or any good quality) cinnamon
Place all ingredients in together and run on your normal cycle.
Remember, always aim to achieve a medium pancake batter for a fine, light and even texture.
Nutty
Multiseed Loaf*... a delicious nutty loaf full of the goodness of different seeds which can be substituted by any of your favourites.
Just remember that different seeds soak up differing amounts of water. So keep an eye on your mixture to achieve that medium pancake batter.
To your normal white-loaf recipe, simply add:
... 1/3 cup of seed mix (e.g. made up of poppy, sesame, linseed and sunflower seeds... or other combinations)
... extra water as needed (e.g. I needed to add an extra 30ml of water to my normal recipe for the above seed mix)
Perfect Pizza ... a brilliant bread-like pizza base that you can have either thick or thin pan and add cheese or seeds for extra flavour and goodness.
For a good browned, softer texture, use your rich milk loaf recipe as your basic starting recipe and add the other features also if you wish.
To your normal white-loaf recipe (or any savoury option above), simply add:
... 1/2 cup of tasty grated cheese.
... Run on the "Dough" cycle on your machine
... Spoon out onto a non-stick pizza tray (use "Glad Bake" if you do not have a well seasoned or teflon tray) and spread evenly to about 1/2 to 1 cm thick.
... Bake in hot oven for 15 minutes, giving the base a crust on which to place your other ingredients.
... Remove from oven and place toppings onto the base.
... Place back in oven for further 15 - 20 minutes.
For a thicker base, leave to rise on tray for 15-30 minutes before first part of the baking.
Suggested pizza toppings... (the gluten-free sky's the limit!) tomato paste, grated cheese, tomato slices, bacon strips, ham, onion rings, zucchini slices, pineapple pieces, roast chicken pieces, sliced champignons, capsicum, olives, ground black pepper, anchovies, fresh parsley, basil etc.
Easter Buns* ... if you can cope with the tops being somewhat mountainous, these buns are just perfect. We surprised ourselves when we produced these new soft, light and mouth-watering fruit buns from our bread mixes in normal ovens, and they will no doubt become year round favourites for lunches and any other occasion. They freeze and reform very well. Note... these buns also have a good fibre content.
To make 12-16 large buns in a large muffin tray or an 8"x12" (20cm x 300cm) lamington or bun tray ... Place the following into a medium plastic mixing bowl:
* 450g Full Cream Milk (for those who are dairy intolerant, use soy milk)
* 350g Lansell Cottage Amaizing Bread Mix
* 1 tab.sp sugar (or use fruit juice as part of your liquid)
* 1 cup (approx. 150g) of fruit.. e.g fruit medley, sultanas, chopped raisins, etc)
* [eater bun tray image] 1-2 teasp. mixed spice
* 1-2 teasp. dutch cinnamon (or other good quality cinnamon)
* 1&1/2 teasp. dry active yeast
Method
* Mix ingredients together on slow to medium speed for approx. 5 minutes.
*
Cover bowl and allow to rest for approx. 30 minutes* Use a soft spatula to gently but thoroughly fold the mix in on itself (this gently collapses this first rise)
* Spoon the mix (or use an ice-cream scoop with the release mechanism on it) into your well oiled (or use baking paper) bun tray leaving a little space between each, or muffin tray (or used patty pans inside the holes and lightly spray these for better release)
* Allow to rise for approx. 50 minutes in a warm spot. (buns should have at least doubled their size by now)
* Place buns in oven and turn oven on to lowest setting for 15 minutes (this gives buns their final lift and "sets" them.
* Turn oven up to moderate (approx. 200deg.C., 400deg. F) for a further 10-15 minutes or until golden brown.
* Remove from oven and enjoy when you can get near them!
White Crosses
These
are placed on when there is about 10 minutes baking remaining. Simply
stir approx. 1/2 cup of your bread mix with enough water to make a
pipe-able paste.Place this into a small freezer bag, cut the tip off one corner and squeeze paste across top of buns.
N.B. You will need to add a further 5-10 minutes baking time if you remove buns to place on crosses or glazing, which makes your total time about 35-40 minutes.
Glazes
1. Egg Glaze.
Brush onto buns just before placing crosses on...
-one egg
-one teasp. sugar
-one tab.sp water.
Beat well with fork before applying to prevent large blobs of egg-white from spilling off your buns.
2. Sweet Sticky Spicy Glaze
Brush onto hot buns when baking is complete...
-1 tab.sp glucose syrup
-1 tab.sp hot water
-1/2 teasp. mixed spice
-1/2 teasp. dutch cinnamon.
Place ingredients into small screw-top jar and shake till well blended. Brush onto hot buns.
_________________________________________________________________________________________________________________________
Egg
Pasta ... Succulent & High
Protein*
The wonderful discovery that beautiful pastas can be produced from our bread mix has been very well received.
Just use the mix like normal pasta flour that can be either rolled and cut by
hand to make fettuccine or processed through your home pasta machine for
spaghetti, fettuccine and lasagna.
METHOD
(To make enough pasta for three servings of fettuccine with sauce)
(To make enough pasta for three servings of fettuccine with sauce)
* measure 500g bread mix into bowl
* break in three large eggs
(by hand)
*mix through with fork until flour is
absorbed and biscuity crumbs are formed
(by food processor)
*put on slow speed for about 1/2 minute or until crumbed
*form this into a moist, but not wet, ball of dough
(it should not stick to your hands but should be squeezable without cracking apart)
(by hand)*roll out the pasta to about 3mm (1/16") thick all over.
* trim rough edge around
* use dough or pizza cutter to cut long fine strips for fettuccine
(by pasta machine)
* follow machine instructions to produce fettuccine, lasagna sheets or spaghetti
* the fresh egg noodles are ready for cooking
or
*dry them thoroughly on a rack (or draped over a broom handle), and store them in an air tight container in the cupboard for weeks, till you need them. They also freeze well for a few weeks.
Delicious
Fettuccine with Bacon Pieces in Sour Cream & Parmesan Cheese sauce, with Salad...mmmmmm!________________________________________________________________________________________________________________________
Thanks again to our experimenting customers, you can now make excellent pastries... and again... all
from our A-maizing versatile Bread Mixes!
They are made almost identically to any other pastry, but using our bread mix rather than a flour. The taste is sensational, the feel and texture are almost indistinguishable from wheat based ones, and we have had nothing but praise from coeliacs and non-coeliacs alike. So you don't have to make two different pies for all the family to enjoy.
Hints for all
types of pastries...
* Keep everything as cold as possible - especially the butter. Instead of cutting the butter into small pieces, grate the butter directly into the flour.
* Don't handle the pastry more than is necessary as it will warm it and make it sticky to work with.
* Make sure oven is well pre-heated before baking.
* When mixing, use as little liquid as possible
* When mixed, wrap pastry in plastic and refrigerate for about 30 minutes before rolling.
* When rolling use as little flour as possible.
* When a pie or tart plate is lined with pastry, brush surface of pastry with egg white before adding very moist fillings.
* Pastry can be wrapped in plastic and left in the fridge for up to 2 days or it can be frozen for 2-3 months.
SHORT CRUST PASTRIES (for custard tarts, meringue pies and various sweet and savoury pie bases)
Makes 6 single serve pies or 1 x large family pie
2 cups (300gms approx) flour 150gms cold butter
for cheese shortcrust add 75gms finely grated parmesan cheese
for hazelnut shortcrust add 75gms almond or hazelnut meal
Method
- Using a food processor is the simplest and best way to make pastry. If you don't have one then sift the flour, and any extra sugar and salt required into a bowl, mix with a fork, then grate the butter into the flour. Rub the butter lightly into the flour with your fingertips or pastry blender till it resembles bread crumbs.
- then add most of the liquid and mix it with a fork until the pastry gathers into a ball.
- If you do have a food processor, then simply place the flour, and any extra salt and sugar, into the processor bowl and grate the butter into the flour. Process until the mix resembles bread crumbs.
- With the processor running, add enough of the liquid slowly till the pastry just gathers up to make a ball.
- Tip the pastry out onto a lightly floured board and knead gently until the pastry is smooth and firm.
- Wrap the dough in plastic and refrigerate for about 30 minutes.
- Roll out about 2/3rds of the dough (keeping the other third for pastry tops... see below) onto lightly floured board till its about 3mm (1/16") thick, cut it up to suit the size of your pie dish, gently press into the bowl base and sides and allow to hang over top edges about 10mm (1/2").
- Place filling onto base (remember to brush egg white onto base first if using very moist fillings).
- Cut pastry top about 10-15mm larger than tin top. Place this over the filling and press it together with edges of base. Trim excess.
or, cut strips so you can cover the top in a lattice work.
- Place in moderatelt hot oven for 30 - 35 minutes or until golden brown.
EASY FLAKY PASTRY FOR TOPS
- With the remaining third of you pastry, roll out to a rectangle, grate the extra cold butter onto the top two thirds of the rectangle, fold the bottom third up, then the top third down. Seal the edges. Turn the pastry a 1/4 turn and roll out again, fold up, then cover with plastic. Refrigerate for about 30 mins. before using as above to make your pie tops.
* Keep everything as cold as possible - especially the butter. Instead of cutting the butter into small pieces, grate the butter directly into the flour.
* Don't handle the pastry more than is necessary as it will warm it and make it sticky to work with.
* Make sure oven is well pre-heated before baking.
* When mixing, use as little liquid as possible
* When mixed, wrap pastry in plastic and refrigerate for about 30 minutes before rolling.
* When rolling use as little flour as possible.
* When a pie or tart plate is lined with pastry, brush surface of pastry with egg white before adding very moist fillings.
* Pastry can be wrapped in plastic and left in the fridge for up to 2 days or it can be frozen for 2-3 months.
SHORT CRUST PASTRIES (for custard tarts, meringue pies and various sweet and savoury pie bases)
Makes 6 single serve pies or 1 x large family pie
2 cups (300gms approx) flour 150gms cold butter
approx. 1/2 cup cold
water
pinch of salt
for sweet shortcrust add 3 tab.sp. caster sugar for cheese shortcrust add 75gms finely grated parmesan cheese
for hazelnut shortcrust add 75gms almond or hazelnut meal
Method
- Using a food processor is the simplest and best way to make pastry. If you don't have one then sift the flour, and any extra sugar and salt required into a bowl, mix with a fork, then grate the butter into the flour. Rub the butter lightly into the flour with your fingertips or pastry blender till it resembles bread crumbs.
- then add most of the liquid and mix it with a fork until the pastry gathers into a ball.
- If you do have a food processor, then simply place the flour, and any extra salt and sugar, into the processor bowl and grate the butter into the flour. Process until the mix resembles bread crumbs.
- With the processor running, add enough of the liquid slowly till the pastry just gathers up to make a ball.
- Tip the pastry out onto a lightly floured board and knead gently until the pastry is smooth and firm.
- Wrap the dough in plastic and refrigerate for about 30 minutes.
- Roll out about 2/3rds of the dough (keeping the other third for pastry tops... see below) onto lightly floured board till its about 3mm (1/16") thick, cut it up to suit the size of your pie dish, gently press into the bowl base and sides and allow to hang over top edges about 10mm (1/2").
- Place filling onto base (remember to brush egg white onto base first if using very moist fillings).
- Cut pastry top about 10-15mm larger than tin top. Place this over the filling and press it together with edges of base. Trim excess.
or, cut strips so you can cover the top in a lattice work.
- Place in moderatelt hot oven for 30 - 35 minutes or until golden brown.
EASY FLAKY PASTRY FOR TOPS
- With the remaining third of you pastry, roll out to a rectangle, grate the extra cold butter onto the top two thirds of the rectangle, fold the bottom third up, then the top third down. Seal the edges. Turn the pastry a 1/4 turn and roll out again, fold up, then cover with plastic. Refrigerate for about 30 mins. before using as above to make your pie tops.
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