Gluten-free corn rusks

- Difficulty: Easy

- Prep time: 1.30

- Serves: 4 Serves

- Cost: Low

- Note: For this recipe you need a mold 19x11



  • 00 g maize flour (yellow)
  • 80 g buckwheat flour
  • 60 g almonds (finely chopped)
  • 90 g sunflower seed oil
  • 1 small glass of liqueur (jube broth or rum)
  • 1 pinch of whole sea salt
  • 1 sachet baking powder for gluten-free cakes
  • q.b.
  • 70 g brown sugar
  • 2 eggs (bio)



A "dessert" with corn flour made into gluten-free corn rusks, ideal for breakfast spread with a cream of dried fruit and jam. 
Very simple to prepare with a wrapping scent

Let's now discover the preparation:

- First, finely chop the almonds. Mix the almonds in a bowl with corn flour, buckwheat flour, sugar, a pinch of salt and a sachet of yeast.

- Now add the liquid ingredients: oil, eggs and even a small glass of liqueur. If you need to add a little bit of vegetable milk, until you have a soft mixture.

- Pour into a cake or polenta mould.

- Bake at 180 degrees ventilated for about 40 minutes.

- At this point, if you can resist the intense and inviting aroma, let the mixture cool down and then cut into slices; bake again at 130 degrees ventilated for 45 minutes.

Thanks to Timo e Lenticchie for this gluten-free recipe.