If you are wondering whether I’ve converted to a gluten- free lifestyle, I have not. I don’t think I would ever be able to give up carbs completely, the aromatic scent of freshly baked bread still draws me in everytime I step into a bakery.
The fact is I’m a food lover and if the food tastes amazing and is super healthy, I will get excited about it whether its gluten-free or otherwise.
Biscuits and other tea dippers, like rusks, are enjoyed by the entire family at home. When I discovered this gluten-free version, I thought why not give it a try. I thoroughly enjoyed it and so did my kids. The rusks were crunchy and had a delicious buttery taste and aroma.
I have adapted the recipe to suit my taste and I hope you give it a try soon!
Gluten free rusks
- 1 1/2 cups gluten free flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Pinch of salt
- 1/4 cup sugar
- 100g butter
- 1/4 cup yoghurt
- 1/4 cup milk
- 1 egg
Preheat your oven to 190 degrees Celsius.
Sift together the dry ingredients and then add in the sugar. Rub in the butter to resemble breadcrumbs.
Whisk the wet ingredients together and add to the flour mixture.
Mix lightly and spread onto a greased baking tray. Bake for 15-20 minutes until risen and golden brown.
Remove from the oven and allow to cool. Cut rusks into finger length slices and place back on the tray.
Lower the oven temperature to 70 degrees Celsius.
Place rusks back in the oven until crisp, probably 2-3 hours.
Store in an airtight container once cool.