Gluten-free Rusks

Finding Gluten-free rusks is so difficult and when you find them they are so very expensive.  This recipe has been adapted from a Gabi Steenkamp gluten-free rusk recipe.

It really is easy to make, and tasty!  I find that soya products have an after taste, so I have used a gluten-free flour mix {Health Connection Wholefoods} that contains a combonation of rice flour {26%}, potato flour {26%}, topioca flour {26%}, chickpea flour {13%} and xantham gum {9%}.

I have also added some seeds to the rusks,   a miracles plus plus {Nature's Choice} mix containing flaxseeds, sunflower seeds, sesame seeds and pumpkin seeds.

What you need:
2 cups gluten-free self raising flour
1 1/2 cups gluten-free flour mix
1/2 Tablespoon Baking powder
1/2 teaspoon Salt
2/3 cup Margarine
2/3 cup Sugar
1 egg
3/4 cup buttermilk
1 teaspoon bicarb of soda
hand full of seeds

Pre-heat oven to 160C

Prepare a bread pan, "cook n spray" the tin,  and line the base with baking paper.

Melt the margarine in a saucepan oven moderate heat and add sugar.

Sift the dry ingredients, except sugar and bicarb {self-raising flour, gluten free flour mix, baking powder, salt}

Add the bicarb to the buttermilk.

Add the margarine, buttermilk and egg to the flour mixture and mix together.

{At first I thought that the texture is not right, because it is very dry, but it turns out to be just right}

Place the mixture in the bread tin and sprinkle with seeds, and softly press the seeds into the mixture.

Bake for about an hour, or until cake tester comes out without batter.

Remove from the oven and allow to dry on a drying rack.

Gently cut into fingers.

Then pack in a baking tray with the oven on 120C for about 8 hours {easiest to leave it overnight}

Serve with coffee or tea.