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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 Polish Pikelets

I have a few favourite recipe for my pie maker! These are Racuchy, which are Polish pikelets. The yeasted batter makes a light and fluffy pikelet with a little extra depth to the flavour, courtesy of the yeast batter. I love how perfectly round they came out in my pie maker 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 flour, all you need are basic pantry staples and buttermilk, to make these little beauties.


Jump to the recipe


Gluten Free Polish Pikelets

This makes about 12 pikelets

Ingredients

250 grams gluten free plain flour

250 grams buttermilk

100 grams water

1 beaten egg, room temperature

30 grams caster sugar

4 grams instant dried yeast

40 grams vegetable oil

A pinch salt

melted butter for greasing


Directions

Thermomix method:

  1. Weigh the buttermilk, water and sugar into the bowl, heat to 45 celsius

  2. Weigh in the yeast, lift the bowl and gently swirl to mix in the yeast.

  3. Set the bowl back on the base, replace the lid and sit for 10 - 15 minutes until the yeast is foaming.

  4. Add the egg and remaining ingredients.

  5. Mix with MC on 10 seconds, speed 4. Scrape down the bowl and repeat 10 seconds, speed 4.

  6. Leave the mix in the bowl for an hour, with the lid on, to allow the mix to prove. When ready, the mix will be quite bubbly and thick

  7. Heat your pie maker or pan, with a little butter, and spoon or pour to your desired size.

  8. Cook about 3 mins or until the top bubbles and is firm enough to flip over.

  9. Cook the flip side a further 3 mins until the pikelet springs back firm to the touch.

  10. Serve warm or at room temperature with your favourite topping


Conventional method:

  1. In a saucepan, warm the buttermilk, water, and sugar and heat to 45 Celsius

  2. Pour the warmed buttermilk mixture into a bowl

  3. Sprinkle over the yeast, and gentle mix to combine

  4. Cover and set aside to bloom approx 1-15 minutes

  5. In a large bowl combine the dry ingredients

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

  7. Pour the buttermilk mixture into the center of the dry ingredients, add the oil and egg

  8. Stir until well combined

  9. Leave the mix in the bowl for an hour, covered, to allow the mix to prove. When ready, the mix will be quite bubbly and thick

  10. Heat your pie maker or pan, with a little butter, and spoon or pour to your desired size.

  11. Cook about 3 mins or until the top bubbles and is firm enough to flip over.

  12. Cook the flip side a further 3 mins until the pikelet springs back firm to the touch.

  13. Serve warm or at room temperature with your favourite topping


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