Gluten free banana tuile by Laura Crouch, head pastry chef at Lord's



Standard Supplier 19th May 2015


Standard Supplier

Gluten free banana tuile by Laura Crouch, head pastry chef at Lord's

Gluten free banana tuile by Laura Crouch, head pastry chef for Marylebone Cricket Club (MCC) located at the iconic Lord’s Cricket Ground.


  • 125gm banana puree
  • 250gm Sugar
  • 75gm Rice flour
  • 125gm Butter (melted)
  • 1gm Yellow powder food colouring


Mix together the banana puree, sugar, flour and colouring until smooth.

Slowly add in the melted butter.

Chill for a couple of hours then spread out thinly onto a silpat mat.

Cook at 160◦c for about 12 mins.

Leave to cool then break into pieces.

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