Gluten Free Beskuitrusks Recipes

GLUTEN-FREE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

GLUTEN FREE BESKUIT/RUSKS

Steps:

• Description of Gluten Free Flour: Freedom foods pre-mix all purpose flour Gluten Free (rice flour, maize starch,soy flour, soy fibre, guar gum 412, Cellulose 461, salt, sugar).
• Pre-heat oven 180°C.
• Cream butter and sugar.Add eggs one at a time.
• Sieve dry ingredients. Add yogurt to egg mixture and mix in with dry ingredients.
• This will make a very solid dough. Use two large greased baking pans. Bake for 55 min or till golden brown. Remove from heat, remove from pans. Let the breads cool slightly. Slice the bread into slices and then cut into fingers. Place on a drying rack and dry in oven on 90 degrees till the rusks are dry and hard.Let them cool off and place in an air tight container.
• Serve with coffee, Milo or tea. Dunk the rusks in the hot drink and eat. They are very moreish.
• Enjoy a little bit of South African cuisine on your own porch.
• Makes 40 rusks. Preparation time 1 hour.

NUTTY WHEAT BUTTERMILK BESKUIT/ RUSKS

Steps:

• Pre-heat oven 180°C.
• Cream butter and sugar. Add eggs one at a time. Sieve dry ingredients. Add buttermilk to egg mixture and mix in with dry ingredients. This will make a very solid dough. Use two large greased baking pans. Bake for 55 min or till golden brown. Remove from heat, remove from pans. Let the breads cool slightly. Slice the bread into slices and then cut into fingers. Place on a drying rack and dry in oven on 90 degrees till the rusks are dry and hard. Let them cool off and place in an air tight container. Serve with coffee, Milo or tea. Dunk the rusks in the hot drink and eat. They are very moreish. Enjoy a little bit of South African cuisine on your own porch.
• Makes 40 rusks. Preparation time 1 hour.

GLUTEN-FREE BREAKFAST BLINTZES

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.