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Gluten-free Seeded Rusks

This is my first gluten-free rusk recipe.

They really surprised me cause gluten-free flour sometimes tends to be very bland but trust me these rusks are delicious. What I like about rusks is that you can basically add anything you like.

I love enjoying these with my morning coffee.


  • 1,5 cups Gluten-free Oats
  • 7 cups Gluten-free Flour (or normal cake wheat flour)
  • 1 cup Corn flakes (Gluten-free)
  • 1tsp Salt
  • 1,5 cups Seeds, mixed
  • 3 tbs Baking powder
  • 500 gr Butter
  • 2 Eggs
  • 500 ml Buttermilk
  • 1,5 cups Sugar (or sugar substitute, just be careful they tend to be very sweet)


  1. Preheat oven to 180 degrees Celcius.
  2. Mix all dry ingredients together.
  3. Fold in butter until fine bread crumb texture.
  4. Mix the eggs & buttermilk together. Add to flour mixture and mix until it is all combined into a dough.
  5. Place in a greased baking tin.
  6. Bake for 1 hour until ready.
  7. Let cool. Cut into small rusks.
  8. Dry out at 70 degrees Celcius, turning every 3 hours.
  9. Store in airtight containers.
  10. Enjoy with your morning cuppa or as a snack.

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