Homemade, gluten-free buttermilk rusks

6 servings
15 min
35 min
Very Easy
1319 Kcal
Dense and deliciou gluten-free South African style buttermilk rusks.


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

280 g sugar

250 g butter (salted or unsalted - your preference)

333 ml buttermilk


  • 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.


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.

Nutritional informations:

for 1 serving / for 100 g


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


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


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