Gluten-Free Aniseed Rusks

Delicious South African Rusks with a fragrant aniseed twist-gluten, lactose and sugar free

Introduction

Rusks are a traditional South African treat, often enjoyed with coffee or tea. This gluten-free version is flavoured with aniseed, delivering the classic, aromatic taste while being suitable for those with gluten, lactose and sugar sensitivities. Perfect for breakfast in the bushveld or as a snack!

I have to hide the freshly baked rusks while cooling from my wife otherwise none go for drying…………

Ingredients

·       750g Healthful Harvest Gluten-free flour

·       90 g Stevia powder as sugar replacement

·       15 g Healthful Harvest Xanthan gum (if your flour blend doesn’t contain it)

·       9g Healthful Harvest Pure salt

·       30g aniseed

·        2 eggs or replace with 30ml Healthful Harvest Chia seeds bloomed in 90ml water for 5 min – Vegan option  

·       10g instant yeast

·       150g plant base butter

·       425g soya milk

Instructions

1.       Melt the plant base butter and add 225g soya milk and let cool down to 37°C (98°F).

2.       Bloom yeast in the remaining soya milk till spongy 10-15min.

3.       In a mixing bowl, combine the gluten-free flour, xanthan gum, stevia powder, aniseed and salt. Mix thoroughly.

4.       In the bowl of a stand mixer add the bloomed yeast mix, butter mix and flour mix start mixing with dough hook on low speed and add the eggs slowly. Once the dough starts forming increase the speed to med-high and knead for 12-15 minutes. Dough looks wet but it will be fine after kneading

5.       After kneading tip dough onto a well-floured surface to stretch and fold into a log shape. Place dough into a prepared bread loaf tin 300mmx130mmx100mm.

6.       The dough will be one third of the tin pressed into the tin.

7.       Cover with plastic wrap and let proof in a warm place till the bread tin is filled out.

8.       Preheat your oven to 180°C (350°F).

9.       Bake for 50–60 minutes or until golden brown and a skewer comes out clean.

10.  Allow to cool completely. Cut into thick fingers.

11.  Arrange the pieces on a wire rack or baking tray. Reduce oven temperature to 70°C (158°F) and bake for a further 4-5 hours, until rusks are dry and crisp.

12.  Allow to cool completely before storing in an airtight container.

Serving Suggestions

Enjoy your gluten-free aniseed rusks dipped in coffee, rooibos, or tea. They also travel well as a snack for hiking or lunchboxes.