Great blinis for pickled herrings, caviar, stewed Russian leeks or another favorite topping of mine: fried pancetta and maple syrup and sauteed cherry tomatoes ( we have millions in the garden at present). The taste of the Sydney blend works extremely well for both sweet and savoury blinis. The salt increases the flufiness of the batter. The coconut sugar adds texture. Of course dairy milk can be used as well as cane sugar. I would recommend a demerara sugar though. If you don’t have gluten free beer you can also use champaign. The yeast is the key!
— Chef Isabelle Thorpe, Canberra Australia

Best Gluten Free Blinis with Gravlax, Dill Mustard Sauce and Sour Cream

Gluten free, Dairy free 

Recipe makes 4-6 medium sized blinis

180g of Sydney blend
1 bottle of gluten free beer (made from sorghum)
1 egg
1 tbs of sunflower oil
some almond milk
1 tbs of orange blossom water
1 tbs of coconut sugar
a pinch of salt

With an electric egg beater mix flour and add beer a little at a time until no lump remains.

Add oil, the egg, then the OB water, the sugar, the salt and enough almond milk until the mixture has reached the consistency of some very thick syrup/ molasses. You will need more milk in hot weather to achieve this. Note this flour will absorb more moisture than wheat flour. Then let the mixture rest for a couple of hours if you can.

Fry a medium sized dollop (using a ladle to pour) in a hot pan with a little oil, 1 min approximately on each side. Do not hesitate to spread the top with a wet spatula as it does tend to keep its shape in the pan.

Make the whole batch and keep warm covered with foil in an earthenware dish in a warm oven (100C) as you work.

Garnish with salmon gravlax, mustard dill sauce, a dollop of sour cream, a wedge of lemon.