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)
1 tsp tomato purée
2 tbsp olive oil
50g sundried tomatoes in oil (about 6-8), coarsely chopped
25g parmesan (or vegetarian parmazano), grated
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.