Gluten-Free Homemade Rusk
Crisp, golden, and delightfully crunchy, this Gluten-Free Homemade Rusk recipe is the perfect pairing for your favorite tea or coffee. Made with a blend of gluten-free all-purpose flour, a hint of warm cinnamon, and just the right amount of sweetness, these rusks deliver a satisfying texture and flavor without the gluten. The recipe includes simple yet essential baking techniques, such as double-baking for that iconic crispness. With just 20 minutes of prep time and wholesome ingredients like unsalted butter, fresh eggs, and vanilla extract, this rusk is not only easy to make but also a healthier, homemade alternative to store-bought options. Serve them as a teatime snack, or enjoy them on their own—either way, they’re sure to become a favorite in your gluten-free baking repertoire.
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Recipe Information
Ingredients
- 300 grams gluten-free all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 100 grams unsalted butter, at room temperature
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 60 ml milk
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the dough into two equal parts and shape each into a log about 25 cm long and 5 cm wide. Place them on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 150°C (300°F).
Using a sharp serrated knife, gently slice the logs into 1 cm thick slices. Lay the slices cut side up back onto the baking sheet.
Return the slices to the oven and bake for 25-30 minutes, turning them over halfway through the baking time, until they are dry and crisp.
Remove from the oven and allow to cool completely on a wire rack before storing or serving.
Enjoy your gluten-free rusk with your favorite cup of tea or coffee!
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 422.5 g | 154% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 154.9 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 270 mg | 6% | |
*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.
