Homemade, gluten-free buttermilk rusks
Dense and deliciou gluten-free South African style buttermilk rusks.
Ingredients
Preparation
- 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
- Carbo: 189.6g
- Total fat: 41.4g
- Saturated fat: 25.8g
- Proteins: 41.9g
- Fibers: 6.5g
- Sugar: 76.8g
- ProPoints: 35
- SmartPoints: 52
Questions
Photos of members who cooked this recipe
Comments
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!
