Turning the normal recipe which is not made with gf flour into a gluten free recipe. I had so much fun making it again after so many years of not making it.
It turned out delicious. You can add more buttermilk and more sugar to your own preference.
The source of this recipe is unknown but it’s the only one I uses.
What you will need:
2.87kg Gluten Free Flour 50ml Baking Powder
3 eggs mixed
Mix gf flour and salt. Add sugar and rub the Margarine into the mixture till it’s like breadcrumbs.
In a bowl add the buttermilk and mix in the eggs and add to the dry ingredients.
Place halve the dough in a rectangular dish after you have sprayed it with cooking oil and place the other halve in another rectangular dish.
Bake at 20min. in a preheated oven at 160Grade Celsius.
Reduce heat to 150Grade Celsius and bake for about 30 minutes.
Cut up into rectangular or square blocks after it has baked.
Turn out on wire rack to cool slightly.
Dry overnight in the lukewarm oven or in a very cool oven at 50 degrees celsius. I dry the rusks out with the oven on 70/80 Degrees Celsius on baking trays overnight or over two nights.