Gluten-Free Homemade Buttermilk Rusks
Discover the comforting crunch of *Gluten-Free Homemade Buttermilk Rusks*, a delightful snack that's perfect for dipping in your morning coffee or tea. This recipe transforms the traditional South African treat into a gluten-free wonder, combining a carefully crafted gluten-free flour blend with a touch of xanthan gum for the perfect structure. The rich creaminess of buttermilk, paired with hints of vanilla and the buttery crumb, creates a flavor profile that's both nostalgic and irresistible. Slowly baked and dried to achieve that signature crisp texture, these rusks are easy to make and store well, making them an excellent choice for gluten-free meal prepping or gifting. With simple ingredients and step-by-step preparation, you'll craft a batch of rusks that are golden brown, irresistibly crunchy, and loved by everyone at the table. Perfect for a wholesome breakfast or a heartwarming snack!
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Recipe Information
Ingredients
- 500 grams Gluten-Free Flour Blend
- 1 teaspoon Xanthan Gum
- 2 tablespoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 100 grams Sugar
- 125 grams Unsalted Butter
- 250 milliliters Buttermilk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large mixing bowl, combine the gluten-free flour blend, xanthan gum, baking powder, baking soda, and salt. Mix well.
In another bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the flour mix. Mix until just combined.
Turn the dough out onto a lightly floured surface and knead until smooth.
Shape the dough into a flat rectangle approximately 1 inch thick.
Cut the dough into 18 equal portions and place them on the prepared baking tray.
Bake in the preheated oven for 30 to 35 minutes until cooked through and golden brown.
Remove from the oven and let the rusks cool slightly. Then, reduce the oven temperature to 100°C (210°F).
Cut each piece in half lengthwise and place back on the baking tray with the cut sides facing up.
Return to the oven and allow to dry out for about 1 hour until crisp and fully dry, turning once halfway through the drying time.
Remove from the oven and let cool completely on a wire rack. Once cooled, store in an airtight container.
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 6800 mg | 296% | |
| Total Carbohydrate | 508.1 g | 185% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 115.8 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 431 mg | 33% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
