HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Gluten Free Banana Pikelets

I recently purchased a pie maker and could not resist making some pikelets using it. I love how perfectly round they came out and that the timing was perfect. Just 3 minutes each side. Done. Of course you don't need a pie maker. Just remember that the cooking time will vary on the stove.


Made with gluten free SR flour, all you need are basic pantry staples and two very very overripe bananas to make these little beauties.


Overripe banana is the best for pikelets. My version of overripe is completely blackened skins. This is when the flavour is at its best and the natural sweetness of the banana comes out.


Jump to the recipe


Gluten Free Banana Pikelets

This makes about 18-24 pikelets

Ingredients

250 grams self raising gluten free flour

250 grams milk

1 egg, room temperature

50 grams caster sugar

2 over ripe bananas, mashed

1 teaspoon vanilla essence

½ teaspoon baking powder

25 grams vegetable oil

melted butter for greasing


Directions

Thermomix method:

  1. Preheat your pie maker

  2. Add the milk, vanilla essence, oil, overripe bananas and egg to the Thermomix bowl.

  3. Mix 5 seconds, speed 4 to combine.

  4. Add the flour, baking powder, and sugar.

  5. Mix 5 seconds, speed 4 then scrape the bowl.

  6. Repeat 5 seconds, speed 4.

  7. Lightly grease the hot pie maker with butter

  8. Spoon in the batter to cover the base of the pie cups about 5mm deep

  9. Close the lid and cook 3 mins

  10. Flip the pikelets over, close the lid and cook a further 3 minutes .

  11. Grease the cups between each batch


Conventional method:

  1. Preheat the pie maker

  2. In a large mixing bowl, combine the flour, baking powder, and sugar.

  3. Whisk to combine the dry ingredients together.

  4. Make a well in the center of the dry mixture.

  5. In a small bowl add the milk, vanilla essence, oil, overripe banana and egg.

  6. Mix together until well combined

  7. Pour the wet ingredients into the center of the dry ingredients.

  8. Stir just until combined.

  9. Lightly grease the hot pie maker with butter

  10. Spoon in the batter to cover the base of the pie cups about 5mm deep

  11. Close the lid and cook 3 mins

  12. Flip the pikelets over, close the lid and cook a further 3 minutes .

  13. Grease the cups between each batch


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