Step 1

Preheat oven to 180˚C

Step 2

Add flour and salt and sugar to a large mixing bowl and stir.

Step 3

Measure the buttermilk in a measuring jug and add eggs, vanilla, melted butter and olive oil. Mix with a fork and add the wet ingredients to the dry ingredients and mix until you get a thick dough-like batter. Add a little extra flour if too sticky.

Step 4

Empty the mixture into a baking tray lined with baking paper and greased with oil or butter. The baking tray should be about 23 x 33cm and 3-5 cm deep. I just use my rusk baking trays, they are fairly large so I just fill the pan halfway and then press with the tray cutter.

Step 5

Bake for about 45minutes until cooked and slightly brown, gluten-free flour does not brown ass well as normal wheat flour.

Step 6

Remove and allow to cool, turn out onto a large chopping board and cut into even fingers. Place back in baking tray on sides. Leave some space between rusks. If it is easier you could also cut the rusks in the tray and just turn them sideways.

Step 7

Dry out overnight (8-9 hours) in a 60˚C oven or for 6 hours in a 100˚C oven. Turn them over once if you can so the rusks can dry on both sides.

Step 8

Another drying method I often use is to preheat the oven for about 10 minutes and then turn the oven off. Leave the rusks in the oven until completely cooled down.  Or place the rusks back in a hot oven after you used it for something else. And let the oven cool down with the rusks inside. Repeat this process about 3-4 times until the rusks are dry. This will save you some electricity costs.

Step 9

Any gluten-free self-raising flour blend should work for this recipe. It is normally a combination of rice flour, potato flour, tapioca flour, maize flour, raising agents and xanthan gum