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Gluten-free sundried tomato bread

By Good Food

A quick, gluten-free bread recipe – no need for yeast, ready in under an hour

Prep:15 mins
Cook:1 hrs

Easy

Nutrition per serving

kcal 74
fat 3g
saturates 1g
carbs 10g
sugars 0g
fibre 1g
protein 3g
salt 0.7g

Ingredients

200g gluten-free white flour (Doves Farm is available at most supermarkets)
1 tsp salt
3 tsp gluten-free baking powder
284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
3 eggs
1 tsp tomato purée
2 tbsp olive oil
50g sundried tomatoes in oil (about 6-8), coarsely chopped
25g parmesan (or vegetarian parmazano), grated

Method

Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.

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