Is there a better start to the day than a cup of coffee and a home-baked, basic gluten free buttermilk rusks? Give the traditional version a new lease on life with chocolate and caramel.
Enough for 14 – 16 pieces
• 330 g (500 ml) gluten-free selfraising flour
• 140 g (375 ml) chickpea flour
• 7,5 ml baking powder
• 2 ml salt
• 150 g (160 ml) butter
• 180 g (200 ml) caster sugar
• 1 egg
• 185 ml buttermilk
• 5 ml baking soda
Heat oven to 160 ºC. Combine the two types of flour, baking powder and salt in large mixing bowl. Set aside. Melt butter and sugar together in microwave, stirring now and then until sugar has melted. Allow to cool to lukewarm and stir in egg and buttermilk. Add baking soda and mix. Allow to stand until mixture starts foaming and bubbling, about 2 minutes. Add it to dry ingredients and mix with wooden spoon.
Spoon batter into a round 25 cm diameter cake tin or 20 x 12 cm bread tin that has been well-coated with non-stick cooking spray. Bake for 50 – 60 minutes or until a test skewer comes out clean. Allow to cool and turn out. Using a serrated knife, cut rusks into portions of your preference. Place on a cooling rack and dry in a 60 ºC oven for 4 hours, or overnight in warming drawer.
More Rusk Recipes
Edition SARIE FOOD April / May 2014 | Story Rusks with buttermilk|Recipe Basic gluten free buttermilk rusks