Homemade, gluten-free buttermilk rusks

6 servings
15 min
35 min
Very Easy
1319 Kcal


Number of serving: 6
1 kg gluten-free cake flour

280 g sugar

250 g butter

333 ml buttermilk


  • Use your fingertips to rub the butter into the flour and sugar.
  • Make a well in the centre and use a dough hook attachment on your mixer
    to add the eggs and butttermilk (the consistensy will be like a thick scone batter).
  • Roll balls and put them next to eachother in a loaf tin or a cake tin or something with edges.
  • Bake at 150 degrees Celsius for 30 - 40 minutes (till golden).
  • BUT you have to start watching them after 20 minutes already.
  • THEN you take them out, break them apart, eat a few as delicious/rich/soft scones with jam and double thick cream on.
  • AND put the rest on a wire rack on a baking sheet in the oven at 50 degrees Celsius with a wooden spoon in the oven door for air flow and bake it for a few hours till it's the crispy texture of a rusk.

Nutritional informations (for 1 serving):


Nutritional information for 1 serving = 336g
Calories: 1319Kcal
  • Carbo: 189.6g
  • Total fat: 41.4g
  • Saturated fat: 25.8g
  • Proteins: 41.9g
  • Fibers: 6.5g
  • Sugar: 76.8g
  • ProPoints: 35
  • SmartPoints: 52
* Percent daily values are based on a 2000 calorie diet


Homemade, gluten-free buttermilk rusks, photo 1Homemade, gluten-free buttermilk rusks, photo 2

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