The gluten-free rusks flavored with vanilla are perfect for breakfast, to enjoy plain or spread with your favorite jam. Have you tried the store-bought gluten-free rusks? They are hard as rocks. They lack the crisp crunchiness of classic rusks. For me, they’re a no. I know, unfortunately, perhaps they can’t be made differently, but with those rusks, breakfast feels almost like torture. These gluten-free rusks, on the other hand, are delightful. If they soften a bit the next day, no problem, they’re still good like cookies, or you can put them in the toaster to make them crunchy again.
From Monica Bellin’s book “Living Naturally Gluten-Free”.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
These quantities make thirteen rusks.
- 1 egg
- 100 ml milk (or plant-based drink)
- 1.5 tbsp acacia honey
- 2 tsp dry yeast
- 1/2 cup amaranth flour (or quinoa flour)
- 1/2 cup potato starch
- 1/3 cup cornstarch
- 1 packet vanillin
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Cutting Board
- 1 Knife bread
- 1 Loaf Pan 7 x 4 inches
- 1 Baking Tray perforated
- 1 Cooling Rack
Steps
In the bowl of the stand mixer, add the flours and cornstarch with the dry yeast. Dissolve the honey in the warm milk and pour it into the mixer, starting to work at medium speed. Add the egg and incorporate it into the dough. Pour the mixture into a 7 x 4-inch loaf pan lined with parchment paper and let it rise, covered, for two hours. Bake in a preheated ventilated oven at 350°F for thirty minutes. Remove the bread loaf and let it cool completely, then cut it into 1/2 inch thick slices. Place the slices on a perforated baking tray and return to a preheated static oven at 340°F for about fifteen minutes or until the desired golden color and crispness is achieved. Once ready, remove them from the oven and let them cool completely on a cooling rack.
Notes
If you want to use fresh yeast, you need 12 grams and it should be dissolved in the warm milk with the honey.
