Newsletters

Catch up with our regular newsletters by clicking on the links below.

 

  • 2020 June Newsletter - MMK Winner & Winter Warmers
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    Dear *|FNAME|*
    In this edition, we introduce you to the lucky winner of the Panasonic bread machine and Laucke product pack competition; run through our upcoming appearances on My Market Kitchen; and serve up some of our favourite winter warmer recipes. 

    Kerry really (k)needed
    a new bread machine!

    Meet Kerry from East Devonport, Tasmania.
    She’s the lucky winner of our My Market Kitchen competition and the proud owner of a new Panasonic bread machine and bumper starter pack of Laucke flours and mixes.
    Her favourite thing to bake is fresh multigrain crunchy crust bread – a treat she’s been unable to whip up for a number of months thanks to a broken bread machine.
    Kerry said the first thing she’s going to make in the new one is a loaf of her favourite multigrain.
    “There’s nothing better than homemade bread,” she said.
    “I couldn’t believe I was the winner – it’s the biggest prize I’ve ever won. I always watch My Market Kitchen and when I saw there was a competition to win a new bread machine, I just had to enter.
    “I’m so excited to receive my Lauke starter pack too, I’ve used their flour in the past and it’s awesome. I can’t wait to try their mixes in the new machine too.”
    The competition attracted the attention of home bakers with more than 1100 entries over the two weeks. Thank you to everyone who entered – we’ve really enjoyed seeing your pictures and hearing about your favourite items to bake at home.
    Once again, congratulations to Kerry!
    We know the new machine will be thoroughly enjoyed and get a regular work out.

    This month’s My Market Kitchen

    This month, Ben O’Donoghue and our friends at My Market Kitchen show us the versatility of our famous CWA Scone Mix – making a batch of traditional scones as well as a delicious damper.
    We’ll also see how easy it is to make pizzas on the road as part of the caravan series, and get inspired by tasty tarts that warm you from the inside out.
    Here’s a sneak peek at the next four segments. 
    MMK on Laucke

    Friday 5 June
    Pimped Damper using the Laucke Scone Mix

    As we head into the long weekend, this episode is part of the caravan series – a collection of treats to whip up on the road or at your favourite camping spot.
    In this segment, Ben welcomes guest David Mann ('Mann About Town') and shows us how the versatile Laucke CWA Scone Mix can be used to make a delicious damper.

    Tuesday 9 June
    Pizza on the road using Laucke “00” Flour

    Another episode in the caravan series, this time David Mann joins Ben to make homemade pizzas using Laucke “00” flour.  

    Monday 15 June
    Scones using the famous Laucke CWA Scone Mix

    Whether you like yours lashed with butter, or served with the traditional jam and cream, these scones are sure to be a hit with the whole family. 
    In this episode, scone expert from the CWA in South Australia, Lee Lelliot gives Ben her top tips for scrumptious, fluffy scones using the Laucke CWA Scone Mix.

    Friday 19 June – Apricot and Almond Tart.

    There’s nothing better than a freshly baked tart to enjoy on a wintery afternoon with a steaming cup of tea or coffee.
    Warm yourself from the inside out with this sweet, tasty tart.

    Which type of scones do you prefer?

    With the Queen’s Birthday long weekend coming up and as the weather gets cooler, Beerenberg lovers have turned their hand to baking one of our family’s favourite treats… Scones. 
    Which has reignited the age-old debate over which type of scones do you prefer?
    Vote and go into the draw to WIN a Beerenberg Farm 'Scones fit for a Queen' pack featuring our delicious jams, curds and condiments, an apron, a special long handled Beerenberg spoon and a box of Laucke CWA Scone Mix.
    Vote

    Warm up your winter

    As the temperate drops we’re all turning to comfort foods – and these hearty pies, tasty buns and sweet breads are just what the barometer ordered!

    Beef and Mushroom Pie

    This hearty pie is encased with short crust pastry using Laucke’s Wallaby Bakers Flour. For a real winter warmer, serve it with creamy mash and your choice of seasonal vegetables.
    Recipe

    Golden Brioche Savoury Scrolls

    Whipping up a batch of savoury brioche scrolls has never been easier, thanks to our Golden Brioche Mix.
    Why not fill them with ham, cheese and bacon for a warm, tasty brunch treat on a cold morning?
    Recipe

    Banana Bread

    If there’s any of this loaf left you can also slice it and freeze it for school lunches – but it’s so good, we doubt there’ll be any left overs.
    Why not make a double batch, so you also have a healthy lunchbox treat ready for the week ahead?
    Recipe
    Find Laucke Products
    Use this handy link to find your nearest stockist of Laucke mixes and flour.
    Website
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  • 2020 May Newsletter - MMK Competition
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    Dear *|FNAME|*

    In this edition we’ve got a Panasonic bread machine and Laucke product pack to giveaway along with the inside scoop on this month’s My Market Kitchen episodes – but first an update on our products and their availability.
    We hope you have started to see your favourite Laucke products return to store shelves. For those still struggling to find our products, rest assured our lines continue to produce around the clock, six days a week. We’re also still working tirelessly with our retailers and transport logistics teams to see shelves re-stocked as quickly as possible.

    (K)need a bread machine?

    Are you enjoying home baking so much you’ve been thinking about buying your own bread machine?
    Well, enter our competition and you could win one instead!  
    This month we’re joining with My Market Kitchen to give away a Panasonic bread machine and a bumper starter pack of all your favourite Laucke flours and mixes.
    Watch My Market Kitchen 3:30pm weekdays on Channel 10 from Monday 11 May for entry details. Check your local guides to confirm times.
    Don’t forget to include details of your favourite bake at home item and a couple of pictures with your entry!
    The competition will run from 11 to 23 May and the winner will be emailed by 29 May 2020.

    This month’s My Market Kitchen

    This month, Aussie chef Ben O’Donoghue is using Laucke flours and mixes to whip up a handmade pasta dish, some crusty bruschetta and a batch of scrumptious chicken burgers using brioche buns.
    Make sure you check your local guide to tune in live, or head to our website to view on catch up.
    Here’s a sneak peek at May’s segments. 

    MMK on Laucke

    Tuesday 12 May – Cavatelli with Rabbit

    Always thought pasta from an Italian restaurant was impossible to create at home? Think again!
    In this segment, Ben welcomes guest chef Joseph Vargetto and shows us just how easy it is use Laucke Type ‘00’ flour to make authentic handmade pasta at home.
    Why not get the whole family involved in a delicious, handmade weekend meal?

    Friday 22 May – Crusty White Bruschetta

    Join Ben in whipping up a Crusty Bruschetta loaf and then get creative with your favourite toppings. Why not start with the classic – fresh tomato, bocconcini cheese and basil then move on to create your own combinations?
    The timing of a Friday episode is perfect to try this out over the weekend for a tasty brunch!

    Friday 28 May – Fried Chicken Burgers with Brioche Buns

    Can a fried chicken burger get any better? It sure can, when it’s served on delicious buns made with our Golden Brioche Mix. Join Ben to see how it’s done – they’re sure to be devoured by even your family’s fussiest eater.
    Find Laucke Products
    Use this handy link to find your nearest stockist of Laucke mixes and flour.
    Over the last few weeks there has been huge demand for our new and existing products. You might find your local store is out of stock of some lines.
    Please be patient, we are working around the clock in order to get them back in stock.
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  • 2020 April Newsletter-2 - No Knead
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    Dear *|FNAME|*

    Before we get into this edition’s baking brilliance, we wanted to bring you the latest news on our products and their availability.
    We’re still producing around the clock to meet the heightened demand, but understand many of you are still unable to find our products on supermarket shelves. Rest assured, we will continue to work tirelessly in production and in partnership with our retailers, independent outlets and supply chain to make sure shelves around the country are re-stocked as quickly as possible.

    New to bread making?
    There’s no need to knead.

    We’ve welcomed an influx of new members to our home baking community in the last few months which got us thinking.
    With our new members in mind, we thought the idea of making a loaf of bread from scratch might seem a little daunting.
    That’s why we’ve added a new ‘No Knead Bread’ recipe to our website – so you can enjoy a delicious home-baked loaf, without the extra effort of kneading the dough, and no need for a bread machine or electric stand mixer. It is super easy and can be made using a standard oven and any of our Laucke Mixes!

    Tips & Tricks

    • Get prepared early – the dough will need to sit for at least 12 hours
    • Proof overnight on your bench-top or in a warm place
    • Options to rise and bake or roll up and rise a second time for the best results
    No-Knead Bread - Laucke Mix
    No-Knead Ciabatta

    More Laucke recipes from our Celebrity Chef

    Have you tuned in to Network Ten’s My Market Kitchen lately, to see Aussie chef Ben O’Donoghue share his favourite recipes using Laucke products?
    If not, we’ve added the aired Laucke segments to our website, so you can ‘binge’ watch them whenever you like!
    At the link below, you’ll find delicious video recipes for Easter Bread Scrolls, Hot Cross Brioche Buns and Scones with Strawberry Jam. 

    All recipes will be available on the My Market Kitchen website straight after the show so save www.mymarketkitchen.tv into your favourites and check out the screening schedule below. The show airs at 3:30pm in each city, but check your program guides to make sure.

    If you miss the show on Network Ten, the Laucke segments will be on our website shortly after each one goes to air, along with the links to Ben's recipes.

    MMK on Laucke

    Friday 24 April – Anzac Biscuits

    Join Ben in whipping up a batch of golden Anzac’s to enjoy throughout the weekend.

    Friday 1 May – Passionfruit Sponge Cake

    Don’t miss Ben and his Passionfruit Sponge Cake recipe – it’s a ripper!

    Monday 4 May – Bagels

    Ben is joined by bagel guru Zev Forman, from 5 & Dime Bakery in Melbourne, to share his best-kept bagel-making secrets.
    Find Laucke Products
    Use this handy link to find your nearest stockist of Laucke mixes and flour.
    Over the last few weeks there has been huge demand for our new and existing products. You might find your local store is out of stock of some lines.
    Please be patient, we are working around the clock in order to get them back in stock.
    Website
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  • 2020 April Newsletter - My Market Kitchen
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    Dear *|FNAME|*

    With COVID-19 flooding our airwaves, we thought you might like some lighter news and added baking tips for the extra time we’re all spending at home.

    In this edition, we’ve got the inside scoop on our upcoming features on Network Ten’s hit program, My Market Kitchen; recipes for scrumptious hot cross buns; and hints on how to turn a home baking session into a science, maths and art lesson for you children.

    Household name bakes up a storm with Laucke

    Tune in to Network Ten’s My Market Kitchen to see Ben O’Donoghue share his favourite recipes using Laucke flours and mixes. A total of 18 episodes are set to run over the coming months, kicking off with April. 

    This month Ben is cooking Easter Bread Scrolls and Hot Cross Brioche; going head-to-head in a bake-off with a Country Women’s Association scone expert; and whipping up a batch of golden Anzac Biscuits.

    All recipes will be available on the My Market Kitchen website straight after the show so save www.mymarketkitchen.tv into your favourites and check out the screening schedule below. The show airs at 3:30pm in each city, but check your program guides to make sure.

    If you miss the show on Network Ten, the Laucke segments will be on our website shortly after each one goes to air, along with the links to Ben's recipes.

    Tuesday 7 April – Easter Bread Scrolls

    Why not make a double batch? One for Easter week, and a second to freeze for tasty snacks the following week.

    Friday 10  April – Hot Cross Brioche Buns

    Perfect eaten fresh or toasted - the Brioche twist on these classic buns will be a winner with the entire family.

    Friday 17 April – Fish Sandwich with Whole Loaf baked in bread machine

    In this segment, Ben will show just how easy it is to bake a loaf of bread. Whether you’re an experienced home baker or enjoying finding your feet, he’s got some tips on how to get the best out of your bread machine.

    Friday 24 April – Anzac Biscuits

    Join Ben in whipping up a batch of golden Anzac’s to enjoy throughout the weekend.

    Easy bake options for beginners

    We’ve seen a big increase in the number of people joining our home baking community, so we thought a ‘back to basics’ section this month was a great idea.
    Whether you’re using one of our bread mixes or making a loaf from scratch, using a bread machine or just the oven, check out our baking videos for tips on making pizza dough or a loaf of bread. You’ll find helpful instructions for:

    • Using a mix and a bread machine
    • Starting from scratch using Wallaby Bakers Flour and a bread machine
    • A handmade loaf using with Wallaby Bakers Flour and just your oven
    • and Pizza dough using your bread machine
    Laucke Baking Videos

    Don’t forget our mixes

    If you’re after a delicious crusty loaf to top with fresh sandwich fillings or toast with a decadent brunch, you can’t go past our crusty white bread mix.
    Crusty White Mix Recipe

    Tried and tested

    If you’re new to our home baking community make sure you browse our extensive knowledge centre. Quite simply, we’ve created it for you, it’s free, and all available online.
    We’re always adding new items and welcome your questions and suggestions.  
    FAQ's

    Baking = maths, science and art

    With school holidays fast approaching, and many schools switching to online learning from home, why not bake a batch of delicious hot cross buns and sprinkle them with some learning?
    You’ll know how to adapt for your children’s age, but here’s a few ideas to get you started.

    Measuring, weight and volume:

    As you measure and weigh the various components of the recipe, get the children to compare 100g of flour with 100ml of water and see what they find. Does 100ml of liquid weigh the same as 100g? Do they take up the same space? Find something in the house or garden that weighs similarly but is dense, perhaps a small rock, and compare the three items talking about density, weight and volume.

    The chemistry of baking:

    Encourage your children to predict what would happen if you didn’t follow the recipe exactly – for example if you doubled the flour, halved the liquid, or left out an ingredient. Talk to them about the reaction between ingredients and the balance needed for the buns you baked together.

    Art and creating with our hands:

    Encourage them to see beauty in their version of the ‘cross’ on the hot cross bun. It might not look like a shop bought one, but remind them it’s not meant to, it’s their handmade version.

    Where our food comes from:

    Laucke flours and mixes are all sustainably sourced. Did you know we can trace the product in your pantry back through our supply chain to the farmer who grew the grain? A great discussion to have with children about the importance of knowing where our food comes from, local production and sustainability.
    Hot Cross Bun Recipe using Bread Mixes
    Hot Cross Bun Recipe using Wallaby Flour
    Find Laucke Products
    Use this handy link to find your nearest stockist of Laucke mixes and flour.
    Over the last few weeks there has been huge demand for our new and existing products. You might find your local store is out of stock of some lines.
    Please be patient, we are working around the clock in order to get them back in stock.
    Website
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  • 2020 March Newsletter - New Products
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    Dear *|FNAME|*
    You asked for more specialty flours, and we’re delivering – adding three new easy-to-use mixes to our Laucke product range. Now our passionate home bakers can bake a wider range of products, using convenient mixes of the highest quality

    Laucke debuts new specialty mixes & flour products Australia-wide.

    As Australia’s oldest family-owned flour miller, we’re committed to meeting the consumer demand for quality Australian flour and mixes. Here’s what’s been added to the Laucke menu:

    Golden Brioche Mix – for buttery, sweet brioche bread

    Classic French brioche bread shines in soft and tender hamburger buns, hot dog rolls and regular loaves. Simply add water and yeast to our new Golden Brioche Specialty Mix and your delicious dough is ready in no time. Just follow the recipe at the link below.

    Tips & tricks
    • Whisking together egg and milk and brushing it on top prior to baking is what gives brioche it’s iconic shiny crust.
    • After baking, brushing on some butter or margarine will enhance the crust’s appearance even more.
    Recipe

    Spelt Bread Mix – for health and flavour benefits

    The ancient Spelt grain offers health benefits over common wheat grain thanks to its unique protein characteristics, vitamins and minerals. Our new Spelt Bread Mix can be used to make anything from bread and pizza bases, to pasta and noodles. Follow the link below for a soft-crumb recipe perfect for bread or rolls.
     
    Recipe

    Stoneground Rustic White Bread Mix – for unique taste and texture

    Traditional stoneground sifted flours provide a unique flavour, texture and colour to finished products. This new specialty mix has been specifically created to produce yeast raised breads – similar to our Crusty White Bread Mix, but with the highly sought-after stoneground characteristics. Find our tried-and-tested bread recipe at the link below.
    Recipe

    All Purpose Plain & Self Raising Flours – now available in 5kg

    For those of you who love baking from scratch, you can now find 5kg packs of our pure, unbleached All Purpose Plain & Self Raising Flours in major supermarkets and independent retailers Australia-wide.

    Have you seen our extensive FAQ and Knowledge Base website sections?

    Over the years, we’ve spent countless hours researching and testing various baking techniques, and now we’ve shared this with you.
    If you’ve ever asked yourself things like ‘Why is my loaf too heavy?’ and ‘How can the weather affect my loaf?’ we have the answers for you. Just visit our website and click on FAQs. We will continue to add new items so be sure to check in regularly for answers to your latest questions.

    FAQs
    For articles about our favourite sandwich fillings, gluten-free baking tips and more make sure you visit our Knowledge Base via the link below.  
    Knowledge Base
    Find Laucke Products
    Use this handy link to find your nearest stockist of Laucke mixes and flour.
    Over the last few weeks there has been huge demand for our new and existing products. You might find your local store is out of stock of some lines.
    Please be patient, we are working around the clock in order to get them back in stock.
    Website
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  • 2020 January Newsletter - Back to School
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    Dear *|FNAME|*
    With the start of the school year fast approaching, it’s time for parents to start thinking about a selection of baked snacks and interesting lunch ideas to fuel active minds.

    Fill their lunch boxes with delicious, home-baked food they’ll actually eat.

    The best way to ensure the kids’ lunches don’t come home uneaten is to bake your own fresh products. And seeing as Australia Day is on the Sunday before the 2020 school year begins, we think a great place to start is with an Aussie twist on a classic lunch box snack – the Vegemite Scroll.

    Vegemite Scrolls are made easy by CWA Scone Mix

    All you need on hand is milk and vegemite to whip up these scrumptious scrolls with CWA Scone Mix.

    Tips & tricks
    • If necessary, Vegemite can be substituted with Nutella or any other preferred spread.
    • Try some other ideas such as shredded cheese, shredded ham or a combination of both.
    Recipe

    Healthy home-made Apricot Muesli Bars

    Muesli bars are a brilliant source of fiber and energy – the perfect lunchbox snack. When home-made with Wallaby Baker’s Flour, they are healthier and taste better (in our humble opinion!) than the shop-bought varieties.
     
    Recipe

    Fresh-baked Banana Bread

    Another one of our favourite recipes with Laucke Wallaby Flour is the versatile Banana Bread. Start with two ripe bananas and you’ll be rewarded with a moist, sweet bread that is delicious and can be eaten at any time of the day.
    Recipe

    Mini Pizzas

    Why not let the children get creative in the kitchen and top their own mini pizzas as a weekend activity? A tasty lunch option that caters for fussy toppings preferences and comes together with minimal effort thanks to Laucke Pizza & Focaccia Mix – just add yeast and water.

    Tip & Tricks:
    They freeze well so feel free to make a big batch ahead of time. Check out some of our freezing tips below.
    Recipe

    SACWA - assisting families affected by the bushfires

    Laucke is a proud long-term partner of the South Australian Country Women’s Association (SACWA), with donations over the years exceeding $350,000.

    Every purchase of Laucke Scone Mix contributes to SACWA and the SACWA Emergency Aid Fund, which is currently assisting families affected by bushfires across all States.

    To donate in this time of need, follow the link below.

    Donate

    From the website:
    Save time in the mornings by freezing sandwiches

    It can tend to feel like there’s no spare time in the mornings with the buzz of getting everyone out the door for school and work. What if you didn’t have to start from scratch every day preparing lunches?
    Enter lunch hack #128 – make sandwiches in batches over the weekend and freeze them. Trust us, you’ll find extra time you didn’t know you had and subject to your filling choice, they defrost just like they were freshly made. Follow the link below for our tried-and-tested sandwich freezing methods.
    Read the article
    Find Laucke Products
    Use this handy link to find your nearest stockist of Laucke mixes and flour.
    Send Us Your Recipes & Images
    We would love to share and see your home-baked recipes using Laucke products. Send them our way with a photo.
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  • 2019 December - Bake something different for Christmas
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    Dear *|FNAME|*
    It’s the season for entertaining with the official countdown now on until Christmas Day. If you’re hosting an event or heading out as a guest to see family and friends – we have the ultimate tips and recipes on what to bake.

    Panettone

    If you’ve been impressing guests with a traditional pavlova or Christmas pudding year after year, why not surprise everyone with another well-known treat – Panettone.  A delicious Italian sweetbread traditionally enjoyed over the festive season, that can be made either by hand or with a bread machine if you have access to one.
    Panettone made with Barossa Sourdough Rye Bread Mix
    Recipe

    Gluten Free Christmas Brownie

    Don’t let coeliac sufferers in your family miss out on a homemade dessert. Our Christmas brownie recipe is Gluten Free but doesn’t skimp on taste - just use Laucke Easy Bakers Special Gluten Free White Mix.

    Tips & tricks
    • There are a few things you can do to help your Gluten Free recipes turn out as close to the original wheat versions as possible. They include beating the dough for longer and letting it sit for at least 10 minutes.
    • Read our full Gluten Free Baking Tips on the website.
    Recipe

    Stollen

    Stollen - or German Christmas cake - is a fruit bread that is both sweet and satisfying. All you need is  Laucke Wallaby Bakers Flour, plenty of raisins, currants, candied pineapple and glace cherries!

    It’s a fact:
    • In medieval Saxony, bakers were not allowed to use butter during The Advent season because it was a time of fasting, meaning the Stollen of the time was hard and tasteless. It wasn’t until 1490, when Pope Innocent VIII sent a letter known as the ‘Butter Letter’, that the bread could be baked with butter at Christmas.
    • Once a year, the German city of Dresden hosts an event called ‘Stollenfest’, during which a giant cake weighing around four tonnes is paraded through the streets before being distributed among the crowd.
    Recipe

    Lebkuchen

    These spiced biscuits taste similar to gingerbread, and the Germans have been eating them since 1300 - so they must be good! Flavour-packed and fragrant, they’re especially brilliant when brushed with royal icing once cooked.
    Recipe
    Find Laucke Products
    Use this handy link to find your nearest stockist of Laucke mixes and flour.
    Send Us Your Recipes & Images
    We would love to share and see your home-baked recipes using Laucke products. Send them our way with a photo.
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  • 2019 October Newsletter - Gluten Free Baking
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    Dear *|FNAME|*
    Around 1 in 10 Australians are restricting the amount of gluten they’re eating, whether it’s to combat an allergy or help relieve some stomach issues. Thankfully, a diet free from gluten doesn’t have to mean the end of enjoying pizza, bread or other baked goods.

    Gluten Free Baking

    With Laucke’s gluten-free flours and some extra attention to detail, it’s possible to re-create gluten-free varieties of our favourite foods that hit the spot.
    Here are some popular recipes for Coeliacs or people with a gluten intolerance:

    Gluten Free Pizza Bases

    Laucke’s Easy Bakers Gluten Free Meal & Grains Bread Mix means you can enjoy perfect pizza without worrying about your stomach.

    Tips & tricks
    • If you prefer a thin, crisp crust, drizzle around a tablespoon of olive oil on the tray before adding the dough.
    • For best results, partially bake the gluten-free bases for 4-6 minutes before adding the toppings.
    Recipe

    Gluten Free Baby Rusks

    If you’ve got a little one who’s teething, why not make your own rusks? They’re super easy and you can be comfortable knowing exactly what is in them.
    Recipe

    Gluten Free Doughnuts

    Who would’ve thought doughnuts could find a place on a gluten-free menu?!
    Give these a go using a doughnut dispenser, piping bag or just a plastic bag with a 1cm hole cut in the corner.
    Our Gluten Free Doughnuts and Baby Rusks recipes use Laucke’s Easy Bakers Special White Premix.
     
    Recipe

    Gluten Free Hi Top

    Gluten-free sandwiches have never been better and simpler, thanks to our Yeast Raised GF Bread Mix.
    Delicious!
    Recipe
    Find Laucke Products
    Use this handy link to find your nearest stockist of Laucke mixes and flour.
    Send Us Your Recipes & Images
    We would love to share and see your home-baked recipes using Laucke products. Send them our way with a photo.

    From our website:
    Gluten Free Explained & Tips

    If you’d like to read more about gluten, gluten intolerance and Coeliac Disease, cast your eye over Laucke’s latest Knowledge Base article.
    We’ve also included some gluten-free baking tips & techniques for you to keep in mind!
    Read the article
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  • 2019 September Newsletter - Footy Finals
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    Dear *|FNAME|*
    Whether or not your football team has made it into the finals this year, September is a great time to have friends or family over to watch a game.

    Footy Finals

    Here are our favourite snacks to whip up when the footy’s on:

    Brioche buns make the best burgers & hot dogs

    Take your game-ready hot dogs and hamburgers to another level by using handcrafted, golden brioche buns.
    Laucke’s Wallaby Bakers Flour ensures the finished product is soft, fluffy and never dry. What goes inside is totally up to you!

     
    Recipe

    Homemade pizzas are an
    absolute classic

    Kids and even adults love building their own pizzas with their favourite sauces and toppings. Make them even more delicious by preparing your own authentic pizza bases, which is super easy thanks to Laucke’s Pizza & Foccacia Mix.

    Tips & tricks
    • If the dough feels too sticky or is difficult to roll, rest it in the fridge for 15 minutes.
    • If you like a crisp crust, brush the base with oil before adding your toppings.
    • For Gluten Free (GF) pizza bases, use one of the three GF bread mixes and for some great tips click here: Gluten Free Mix
    Recipe

    Something sweeter: Sultana Cake

    Our sultana cake is perfect for sharing and can be enjoyed as a half-time snack or a post-game treat. Use our CWA Scone Mix and make a little bit more for the next week’s lunchboxes.
    Recipe
    We would love to share and see your home-baked recipes using Laucke products. Send them our way with a photo.
    Send Us Your Recipes & Images

    From our website:
    Healthy sandwich fillings

    Laucke loaves of bread make for the most delicious sandwiches, and this month’s article  is all about sandwich fillings.
    Whether you’re stuck for ideas or just interested in suggested combinations, we’ve got you covered with over 40 healthy options that are full of flavour.
    Read the article
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  • 2019 August Newsletter - Winter Classics
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    Dear *|FNAME|*
    Make the last few weeks of winter a tasty time of year. We’ve just added some new-and-improved recipes to our website – all that’s left to do is roll up your sleeves and get baking!

    Winter Classics

    Here are some crowd-pleasers to get you through this season:

    This Chocolate Babka tastes as good as it looks.

    Babka is a delicious sweet bread with eye-catching chocolate swirls throughout. Our CWA Scone Mix makes this a simple recipe to make. It is perfect for pairing with a coffee, tea or hot chocolate in front of the fire.
    Go To Recipe

    Did you know?

    • The recipe for babka is thought to have been devised by Eastern European Jews in the 16th century. It has well and truly stood the test of time!
    • Originally, the bread was made in much larger loaves – up to a few feet tall – and called a ‘baba’, which means ‘grandmother’ in many Slavic languages.  The smaller form we know today, is called ‘babka’ – ‘little grandmother.’

    Our Rum Baba recipe
    is fit for a King.

    Another must-try recipe that’s a descendent from the original babka loaf is Rum Baba. It’s  a soft, sticky dough which is  soaked overnight in a rum-sugar syrup. The idea was invented by an exiled King of Poland in the 1700s, who used to soak his afternoon snack in alcoholic spirit if it was too dry.
    Serve it with whipped cream and you can’t go wrong.
    Go To Recipe

    The English Malted Fruit Loaf is rich and addictive.

    There’s nothing like a thick slice of malt loaf with a smothering of real butter. Packed with sultanas and sweetened with delicious golden syrup, it’s an afternoon snack that is sure to get you through to dinner.
    Go To Recipe
    We would love to share and see your home-baked recipes using Laucke products. Send them our way with a photo.
    Send Us Your Recipes & Images

    From Mark Laucke: Understanding the health benefits of Wholegrain vs White Bread

    There’s a lot of information (and misinformation) around about the type of bread we should be eating.
    Did you know that well-milled white bread often provides our bodies with more vitamins and minerals than wholemeal or wholegrain varieties?
    To help provide some clarity, Laucke Managing Director Mark Laucke has penned this article about wholemeal/wholegrain flours, and the bioavailability of the nutrients they contain.
    Read More
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  • 2019 July Newsletter - School Holiday Baking
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    Dear *|FNAME|*

    Need a way to keep the kids busy these school holidays? Getting them away from screens and into the kitchen is a great activity for the whole family, and there’s a tasty treat at the end!

    School holiday baking ideas

    Here are some recipes that everyone will love eating and making:

    You can never go wrong with pancakes made from our CWA Scone Mix.

    These pancakes are worth getting out of bed for and they are fun to make! Homemade pancakes taste even better with our CWA Scone Mix, which contains quality ingredients to produce an amazing light and fluffy texture. The hardest decision is what to put on top: maple syrup, lemon and sugar, fresh fruit or, dare we say it, ice cream!
    If you have any left over batter, you can also make pikelets!
    Pancake Recipe
    • As the name suggests, our scone mix was developed in support of the South Australian Country Women’s Association (SACWA).
    • SACWA is a not-for-profit organisation that promotes the welfare and quality of life of women and children.
    • Part proceeds from every packet of CWA Scone Mix sold, benefits the work of the SACWA and assists in providing help to women and families in need, through its Emergency Aid Fund.
    • The SACWA know good scones when they see and taste them and  our CWA Scone Mix is what they use. The mixture not only produces great scones, but also wonderfully soft doughs for a range of different cakes and buns.

    No Gluten? No worries. Use our Gluten Free Easy Bakers Special White Mix instead.

    If you or anyone in your family is sensitive to gluten or wheat, you can still enjoy scrumptious pancakes by using our Gluten Free recipe instead.
    Gluten Free Pancake Recipe
    • It’s hard to come by top quality baked goods that don’t include wheaten flour, dairy products or yeast.
    • Our Easy Bakers Special White carries a variety of gluten free flours for added texture, nutrition and taste.
    • It’s so versatile, it can seamlessly substitute for wheaten flour in most breads, crumpets, dinner rolls and pizza bases.

    Cinnamon Scrolls using Wallaby Bakers Flour

    The perfect holiday snack that kids and adults of any age will love. Cinnamon Scrolls pair brilliantly with a cuppa  and can also make for a delicious dessert. This recipe uses Wallaby Bakers Flour, our most adaptable flour that should be a mainstay in every kitchen.
    Cinnamon Scroll Recipe

    Did you know?

    • Cinnamon Scrolls – also called ‘Rolls’ or ‘Buns’ – are thought to have originated in Sweden before finding a home in bakeries across the world.
    • Since 1999, Sweden and Finland have celebrated Cinnamon Roll Day (Kanelbullens dag) each year on 4 October.
    • Every year, the average Swede eats the cake and pastry equivalent of over 300 cinnamon scrolls! 
    We would love to share and see your home-baked recipes using Laucke products. Send them our way with a photo.
    Send us your Recipes & Photos

    Our recent customer survey.

    We were overwhelmed by the response to our recent survey and we are still going through more than 1000 responses. It is providing us with valuable information about what improvements and new products you are looking for.
    Thank you to all of you who took the time to respond.
    We have drawn the winners of the four $200 Laucke Online Shopping Vouchers and sent them to Cindy, Robert, Rosalind and Gail.
    Happy Baking.
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  • 2019 June Newsletter - Winter Warmers
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    Dear *|FNAME|*

    As the days get shorter and the temperature plummets outside, turning to the kitchen is a great way to thaw out.

    These Winter Warmers are hearty,
    filling and delicious.

    Here are some of our favourite comfort foods to keep you warm and cosy during those chilly nights.

    Cob Loaf Soup

    You may well have made a cob loaf before, they’re often filled with cheesy dip and are perfect for entertaining - but filling the hollowed-out bread with a hearty soup will kick start your internal combustion heater.
    Swap ingredients: Use one of our Bread Mixes such as Crusty White or Barossa Sourdough & Rye. The cob loaf can also be made using our Bake at Home Sourdough Bread Kit.