Gluten-free Buttermilk

Thanks to Audrey for this gluten-free recipe. She suggests when you take the rusks out of the oven, eat a few as delicious, rich, soft scones with jam and double thick cream and put the rest back in the oven to dry out.

1kg gluten-free cake flour

280g sugar

250g butter

3 eggs

333ml buttermilk

Use your fingertips to rub the butter into the flour and sugar.

Make a well in the centre and use a dough hook attachment on your mixer to add the eggs and butttermilk (the consistency will be like a thick scone batter).

Roll into balls about 1 inch in diameter and pack tightly into a baking dish about 2 inches deep or press dough evenly into a baking sheet.

Bake at 150 degrees Celsius for 30 – 40 mins (till golden) but you have to start watching them after 20 mins.

Use any of the cutting methods for rusks. If you rolled them into balls before baking you’ll break those up by hand instead of cutting them.  Dry out in a low oven after cutting.

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