Homemade, gluten-free buttermilk rusks

Name: Homemade, gluten-free buttermilk rusks
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 1 kg self-raising gluten-free cake flour; 280 g sugar; 250 g butter (salted or unsalted - your preference); 3 eggs; 333 ml buttermilk

Homemade, gluten-free buttermilk rusks - photo 2

Other

6 servings

Very Easy

50 min

1319 Kcal

Dense and deliciou gluten-free South African style buttermilk rusks.

Ingredients

1 kg self-raising gluten-free cake flour
280 g sugar
250 g butter (salted or unsalted - your preference)
3 eggs
333 ml buttermilk

Preparation

Preparation15 min

Cook time35 min

Use your fingertips to rub the butter into the flour and sugar, or pulse in a food processor.
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 in a conventional oven for 30 - 40 minutes (till golden). Please note, this process goes quicker in a convection oven, so modify accordingly.
It's important to start watching them after 20 minutes already, so that they don't start to brown too much at the edges.
If you're like me and you can't wait till they're dry, take them out the oven, break them apart, and eat a few as delicious/rich/soft scones with jam and double thick cream on.
To dry them till rusk stage, 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 they're the dry and crispy texture of a rusk.
Traditionally, rusks are enjoyed dipped in a hot cup of coffee or tea.

Observations

If you need to make your own self-raising flour, you can trying adding 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour.

Nutrition

for 1 serving / for 100 g

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

Nutritional information for 1 serving (336g)

Juanita_ZA

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Carine, 20/11/2021

This recipe turned out really well! Although I found the dough extremely sticky - way too sticky to roll into individual balls. Instead I turned the whole lump of dough into my greased and lined baking pan, then flattened and smoothed it out with a silicone spatula (I sprayed the spatula with cooking oil to be able to do this, it was that sticky!). I baked it at 180C for about 45mins. I then allowed it to cool for 20-30mins before cutting into chunks with a sharp knife. I dried them out at 100C overnight. They were a big hit! Thank you for the recipe!

i cooked this recipe

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