I love having a rusk with my morning coffee but it is not easy to find a yummy gluten-free rusk, so we made one. Well, my mom made them. She found a recipe on the packet of pecan nut flour that she buys from Kalahari Pecans. Pecan nut flour is a great gluten free flour alternative, it is a little pricey but you can make it yourself from the whole pecan nuts.
Gluten-free living doesn’t mean you can’t eat yummy food, it takes a little playing around with the gluten-free brands you have available in your area until you can find the one’s that work for you.
You can add anything into these rusks, like raisins, seeds or even chocolate chips or if you prefer a plainer option you can leave everything out and make plain rusks which are just as delicious.
If you are new to gluten-free baking then I wouldn’t change out the pecan nut flour for another nut flour, they all react differently when heated so stick to the pecan nut flour for this recipe.
You don’t have to use gluten-free flour, you can use normal flour and it will work perfectly. You can also add in pretty much anything that you want or you can just leave it. The pecan nut flour will give it a yummy nutty flavour.
- 1kg gluten-free flour of your choice
- 750g pecan nut flour
- 3tsp baking powder
- 3 cups sugar
- 200g margarine/butter
- 1tsp salt
- 3 large eggs
- 500ml buttermilk
- I cup raisins/sunflower seeds or a mix of the two
- 1. Melt the margarine. Add the buttermilk, eggs and sugar and stir until the sugar is dissolved.
- 2. Add to the dry ingredients and mix until it is all combined into a dough.
- 3. Pour into greased bread pans.
- 4. Bake at 180 for an hour.
- 5. Cut into rusks, remove from pans and lay out on your oven rack to dry for at least 3 hours. (More if needed)
Have you made gluten-free rusks? How did they turn out?