My lovely South African husband loves it when I make him gluten free rusks. So, I thought I'd post my gluten free rusk recipe, as it took me quite a search to find a recipe, and then a few goes to adapt it to our liking. It's based it off a family recipe combined with this recipe, (with a number of changes) and out of my head.
A couple of things worth noting, even before I had little-miss-e I would set aside a whole afternoon to make these (it takes even longer now). So they are quite an undertaking, but well worth it!
Here it is: Gluten Free Rusks (all measurements are Aust. Standard)
600 ml buttermilk
1 Cup raw sugar
1/2 C currants
1/2 C pumpkin seeds
2 C gluten free cornflakes
1 C oil
225g melted butter
3 1/2 C white rice flour
6 1/2 C Gluten free plain flour
10 teasp xanthum gum
10 teasp baking powder
3 teasp salt
Ok so, place flour mix in a big bowl. Add seed mix and fold through. Make a well in the middle and add the egg mix and the oil mix. Stir through, then knead gently with your hands. It should be a soft dough, which kind of feels velvety from the buttermilk (I quite like the way it feels, does it show?).
Once mixed, roll into slightly-bigger-than-golf-ball sized balls and place nestled into tins lined with baking paper.
Remove from tins and gently halve each ball, using a fork.
Place on trays and bake again at 100 degrees Celsius for 2-3 hours, until nicely brown.
Wait until cool and serve with coffee for dunking!