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Gluten-free sundried tomato bread

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

  • Prep: 15 mins
    Cook: 1 hrs
  • Makes 1 loaf
  • Easy
  • Makes 1 loaf
  • Easy
  • Calories 74
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 0
  • Protein 3
  • Fat 3
  • Fibre 1
  • Salt 0.7

Nutrition per serving

  • Calories 74
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 0
  • Protein 3
  • Fat 3
  • Fibre 1
  • Salt 0.7

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

  1. 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.

  2. 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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