Egg Free

Servings per pack: 3.3

Serving Size: 15g

Servings per pack: 3.3

Serving Size: 15g

Servings per pack: 3.3

Serving Size: 15g

Servings per pack: 3.3

Serving Size: 15g

Servings per pack: 3.3

Serving Size: 15g

Servings per pack: 3.3

Serving Size: 15g

1. Add pasta into approx 4 litres of boiling salted water.
2. Cook for 8-10 minutes or until preferred texture.
3. Strain and enjoy!

Servings per pack: 5

Serving Size: 65g

1. Add pasta into approx 4 litres of boiling salted water.
2. Cook for 8-10 minutes or until preferred texture.
3. Strain and enjoy!

Servings per pack: 5

Serving Size: 65g

GF Pantry takes all care to package products to ensure they arrive unbroken, however this product is fragile and may be damaged during shipping. Please consider your purchase carefully as GF Pantry makes no guarantee that Lasagna pasta sheets will arrive unbroken and will not issue refunds for broken lasagna.

Broken Lasagne sheets can still be used to make lasagna.

Serves: 4

Ingredients:

• 250g Casalare Lasagne Sheets
  

Sauce:

• 2-3 cloves Garlic, minced
• 500g Beef mince
• 1 large Carrot
• 1 large stalk of Celery
• 1 large Onion
• 6-7 Mushrooms
• 800g Tomatoes, diced
• 4 tbsp Tomato Paste
• 2 tbsp Caster Sugar
• 1/3 cup Red Wine
• 2 tsp dried Mix Herb (Thyme, Oregano, Basil)
• 2 tsp Salt and Pepper to taste.

Bechamel:

• 70g Butter
• 70g Plain Flour
• 1L Milk at room temperature
• 1/2 cup grated Parmesan Cheese
• 125g Mozzarella
• 1 cup shredded Tasty Cheese

Directions:

1. Preheat oven to 190-200°C.
2. Sauce - In a food processor mince together the carrot, onion, celery and mushrooms.
   
3. In a medium-large saucepan heat oil and garlic, add beef mince and cook until brown and broken apart. Add minced vegetables continuously stirring for another 2-3 minutes. Pour in the wine, stir through. Add tomato paste and stir through, then diced tomato, sugar, herbs and 2 tablespoons salt. Bring to the boil, reduce heat and simmer for about 20-30 minutes. Add salt and pepper to taste.
   
4. Bechamel - In a separate saucepan, on low heat, melt butter, add flour and stir through until well combined. Turn heat up to medium, using a whisk slowly add milk while continuously stirring until smooth.
   
5. Putting it together - In a baking dish, layer in the following order: thin layer beef vegetable sauce, lasagne sheets, another layer of beef vegetable sauce, Behcamel sauce and sprinkle with tasty cheese. Repeat layers until all the lasagne sheets are used. For the last layer, place Bechamel sauce, mozzarella and parmesan.
6. Cover with tin foil and bake in the oven for about 35-40 minutes, remove the foil and bake until becomes golden brown.

Servings per package: 3

Serving Size: 83g

Servings per pack: 10 approx

Serving Size: 28g

Ingredients:

• 1 1/2 cups Freemills Gluten Free Plain Flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 3/4 cups milk or milk alternative
  
• 1 egg or equivalent egg replacer
• 3 tablespoons butter or butter alternative, melted

1. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Make a well in the centre and pour in the milk, egg and melted butter, and whisk until combined. Add a touch more flour if the batter is too thin.
   
3. Heat a lightly oiled frying pan over medium to high heat and scoop 1/4 cup of the mixture onto the pan for each pancake.
4. Brown on both sides and serve hot.

Servings per pack: 15

Serving Size: 50g

Ingredients:

• 2 1/4 cups Freemills Gluten Free Self Raising Flour
• 2 large ripe bananas
• 1 1/2 teaspoons salt
• 1/2 cup lightly packed brown sugar
• 1 cup caster sugar
• 4 eggs or equivalent egg replacer
• 1 1/2 teaspoons baking powder
• 1/2 cup milk or milk alternative
• 1/3 cup vegetable oil
  

1. Preheat oven to 170°C and line a loaf tin with baking paper.
2. Blitz to thoroughly mash the bananas.
3. Mix the eggs, milk and oil into the mashed bananas.
4. Sift the flour, sugars, salt and baking powders together in a separate bowl.
5. Add the dry ingredients in with the wet ingredients and mix thoroughly.
   
6. Pour into prepared tin and bake for one hour or until golden and skewer comes out clean.

Servings per pack: 15

Serving Size: 50g

What you need:

• 215ml hot water
• Rice flour for dusting

Instructions:

1. In a mixing bow combine the full packet of flour and hot water using a fork.
   
2. Once roughly combined, use your hands to gather all the lumps and knead into a dough for a few minutes. If the mixture is too hot, let it cool down a little before kneading.
3. Warm dough will look like a cauliflower at this stage. Do not add extra water to smooth out dough.
4. If there are a few lumps not combining, add them to the dough, wrap in cling wrap and let it rest for at least 15 minutes.
5. If there are many lumps not sticking, add a teaspoon of water to the dough and knead. Repeat if needed.
6. After resting, if dough feels moist, dust the dough with a small amount of flour and knead it a few times.
7. Dust the table surface and rolling pin with flour. Divide dough into portions and roll it into a pastry sheet. Use a 9cm round pastry cutter for an easy to wrap dumpling size. Cover the skins with cling wrap or a tea towel to prevent from drying.
8. No need to worry with small cracks on pastry skin, they will disappear once dumplings start to cook.
9. Stream the dumplings for 9-10 minutes.

Instructions:

1. Place water in pot and bring to the boil.
2. Line steamer with lettuce or cabbage leaves. Alternatively, you can use perforated non-stick paper.
3. Place dumplings on lined steamer, allowing enough space between dumplings for steam to get through and so that they do not stick together when cooking.
4. Once water is boiling, place steamer baskets on the pot with the lid on.
5. Steam on high to 8-10 minutes (10 minutes if cooking from frozen).

Notes:

• Keep an eye on water levels as it starts evaporating. Add more boiling water if necessary.

Servings per pack: 8

Serving Size: 40g

What you need:

• 220ml water at room temperature
• 30ml Oil
• Rice Flour for dusting

Instructions:

1. Place ingredients from flour mix packet into a mixer or food processor.
   
2. Add water and oil together into mix.
3. Mix ingredients using a blade attachment for 20 seconds or until just combined. Remove the dough from your mixer, press together to form a firm ball. Alternatively, mix by hand in a medium sized bowl and add extra oil if required, a tablespoon at a time. Knead the dough for 5 minutes until it is firm but pliable.
   Note: The dough will be quite firm and resemble a cauliflower when combined, and smoother when rolled.
4. Cling wrap and rest for 20 minutes.
5. Divide the dough into smaller pieces. Using a wooden rolling pin flatten and roll to 1mm thickness. Gently flip the flattened sheet of pastry and roll to smooth out. Dust with rice flour if necessary.
6. Use a 9cm round pastry cutter to make your dumpling skins. Your dumpling skins are now ready for wrapping!
   Tip: Place cling wrap or a dampened tea towel over your dough and skins while wrapping to prevent them from drying out.

Cooking Tip: How do I get my dumplings to hold together?

No additional water is necessary, the trick is to ensure the edges of your pastry are "clean" (i.e. free from any filling). If there is filling in the way the pastry will not stick together, gently wipe it off, then firmly pinch together the edges of the pastry, making sure it is completely sealed.

What you need:

• 200g pork mince
• 200g Chinese cabbage or kale, finely shredded
• 150g prawn, minced (optional)
• 1 bunch shallot, finely chopped
• 3 garlic cloves, finely chopped
• 2cm knob ginger, finely grated
• 1 Tbs soy sauce
• 2 Tbs sesame oil (optional)

Instructions:

1. Mix all raw prepared ingredients.
2. Place in the fridge until ready for wrapping.

Tips: Ensure vegetables are well drained so that there is no excessive moisture in your mixture. If filling seems too wet, add a tea spoon or two of tapioca starch.

What you need:

• 400g Chinese cabbage, finely shredded
• 5 dried shiitake mushrooms, soaked in hot water, drained & chopped finely
• 3 shallot, chopped finely
• 2 carrots, chopped finely
• 2 cloves of garlic, minced
• 3cm knob ginger, minced
• 2 Tbs sesame oil (optional)
• 1 tsp sea salt
• 1⁄2 tsp white pepper
• 1Tbsp GF soy sauce

Instructions:

1. Mix all raw prepared ingredients.
2. Place in the fridge until ready for wrapping.

Tips: Ensure vegetables are well drained so that there is no excessive moisture in your mixture. If filling seems too wet, add a tea spoon or two of tapioca starch.

Pan-Fry Dumplings

Instructions:

1. Pre-heat fry pan with a little oil. When pan is hot, turn down the heat and place dumplings evenly around the fry pan.
2. Carefully pour water into the pan, just enough to cover the base of the pan.
3. Place the lid on a cook for 9 minutes.
4. After 9 minutes, your dumplings should be ready. If there is water remaining, continue to cook on low-medium heat until the water has evaporated.

Notes:

• Pan-frying with a little water allows for your dumplings to be steamed at the same time as achieving the irresistible crispy base.
• Cooked from frozen, your dumplings are ready in 8-10 minutes.

Steam Dumplings

Instructions:

1. Place water in pot and bring to the boil.
2. Line steamer with lettuce or cabbage leaves. Alternatively, you can use perforated non-stick paper.
3. Place dumplings on lined steamer, allowing enough space between dumplings for steam to get through and so that they do not stick together when cooking.
4. Once water is boiling, place steamer baskets on the pot with the lid on.
5. Steam on high to 8-10 minutes (10 minutes if cooking from frozen).

Notes:

• Keep an eye on water levels as it starts evaporating. Add more boiling water if necessary.

Boil Dumplings

Instructions:

1. Fill pot with a large amount of water and bring to the boil.
2. Once water is bubbling, place dumplings into the pot. Drizzle a little oil into pot.
3. Place lid on and boil on high for 1 minute, then turn down to medium heat and continue to cook for another 8 minutes.

Notes:

• Don't overcrowd the pot with dumplings.

Servings per pack: 8

Serving Size: 37.5g

What you need:

• 220ml water at room temperature
• Rice Flour for dusting

Instructions:

1. Place ingredients from flour mix packet into a mixer with a blade attachment.
2. Add water into mix.
3. Mix ingredients using a blade attachment for 20 seconds or until just combined. Remove the dough from your mixer, press together to form a firm ball. Alternatively, mix by hand in a medium sized bowl and add extra water if required, a teaspoon at a time. Knead the dough for 5 minutes until it is firm but pliable.
   Note: Turmeric may slightly stain benchtop temporarily, we suggest working on a chopping board.
   
4. Cling wrap and rest for 30 minutes.
5. Divide the dough into smaller pieces. Using a wooden rolling pin flatten and roll to 1mm thickness. Gently flip the pastry and roll again. Dust with rice flour if too sticky.
6. Use a 9cm round pastry cutter or knife to score square wonton skins. Your wonton skins are now ready for wrapping!
   Tip: Place cling wrap or a dampened tea towel over your dough and skins while wrapping to prevent them from drying out.
   

Servings per pack: 8

Serving Size: 37.5g