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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.

74 kcalories, protein 3g, carbohydrate 10g, fat 3 g, saturated fat 1g, fibre 1g, salt 0.7 g

Latest comments and suggestions

• Emma

  23 November 2007

  Emma rated and commented on this recipe

  

  This is such a tasty recipe and so quick to make too! I served it to bread-eating friends and they loved it too! The second time I made it though, I left out the salt as the sun-dried tomatoes addded enough. Did add a handful of pumpkin seeds though, which tasted great! Definitely one to recommend for all.

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• Melanie

  14 January 2008

  Melanie rated and commented on this recipe

  

  Really easy and quick to make but a bit on the salty side so I reduce the salt. To boost the tomato flavour use the olive oil from the sundried tomatoes.

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• Grym

  15 March 2008

  Grym commented on this recipe

  Made this using regular flour ect and it turned out fine - really delicious

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• snakepit

  21 March 2008

  snakepit commented on this recipe

  I've just made this loaf and I must say it is simply delicious! For a recipe without yeast, the bread is light and airy, and the crust perfectly golden and crispy. And as an added bonus, my kitchen now also smells irresistable!

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• Nona

  08 July 2008

  Nona rated and commented on this recipe

  

  Very easy recipe but the loaf stuck to the bottom of the loaf tin. Will use a non stick liner next time, or really increase the tin greasing.

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• Kerry

  19 September 2008

  Kerry commented on this recipe

  Made this loaf last night and it is fab! After reading the comments, i didn't add salt plus i used the oil from the sundried tomatoes. My friends can't believe it's wheat/gluten free! Wait for the loaf to completely cool down though as it is must tastier that wat.

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• Sally

  23 October 2008

  Sally rated and commented on this recipe

  

  Delicious! As suggested left out the salt used the oil from the Tom's. Also used semi skimmed milk to reduce the fat a wee bit and it was great. Don't be put off by the runny consistency before cooking, the gluten free flour absorbs and it turns out light, moist and with a lovely crispy crust.

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• saiqa

  28 October 2008

  saiqa rated and commented on this recipe

  

  I tried this as a very novice cook after reading the great reviews, I found it very easy to put together but the flour became lumpy when mixed with the wet ingrediants so i gave it a quick wizz in the blender. Unfortunatly my loaf came out with a soggy base after an hours cooking. If anyone has any ideas of what I did wrong I would appreciate hearing them, I will try this again though as the cooked part was delicious.

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• Jean

  21 January 2009

  Jean rated and commented on this recipe

  

  I make this recipe all the time and I love it. Not being able to eat 'normal' bread can be a pain, but this recipe is easy and delicious. I do find like saiqa that it needs whizzing to mix properly but that's not a problem. I always test with a skewer and tend to find it needs another 10-15 minutes on top of the recommended time. It's dark brown on top but that doesn't seem to matter. All the non-gluten free members of my family love it too. Highly recommended - thanks Good Food team :o)

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• katemarie

  16 February 2009

  katemarie rated and commented on this recipe

  

  it was ok but as ive noticed with all gluten free bread it has a weird taste of soda....im not convinced i will make it again but i did enjoy making it and it was a nice change to have some kind of bread to eat!

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• jodse80

  16 February 2009

  jodse80 rated and commented on this recipe

  

  too much baking powder and parmesan for my liking, tasted the baking powder too much which made me throw it away

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• jose

  26 May 2009

  jose rated and commented on this recipe

  

  like Jean I found this needed longer in the oven - unfortunately it didn't get longer as the top was very cooked already. Consequently, the middle wasn't properly cooked, and the outside crust separated - leaving it a bit like a loaf within a shell! My other half said it tasted lovely though - better toasted. I'll try again, but will lower temperature and leave in for longer.

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• Indygirl

  14 September 2009

  Indygirl commented on this recipe

  I've never baked bread before,and tried this recipe.It was really quick and easy to make and the bread turned out fine. Served it to family and they loved it. Too much egg for our liking though and want to know if I can reduce the amount of eggs used.

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• rayburn

  05 October 2009

  rayburn commented on this recipe

  Have found it is better if made with Doves bread flour plus yeast thereby omitting the baking powder and is easier to cook IMHO. As a coeliac I use a special yeast but if you are OK with wheat then may I suggest normal strong bread flour and yeast. In each instance yoghurt (plain) plus 150ml warm milk and one large egg should make baking easier and removing the need for the high egg content, baking powder and large volume of milk suggested abov.However your bread needs 3hrs to rise before considering to cook !!

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• kl

  25 October 2009

  kl rated and commented on this recipe

  

  I've made this bread today but it has stayed quite wet. Anyone got any ideas please. The taste is great and I would like to perfect it as it's so hard to find nice wheat free bread. This was very easy to do.

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• Lucinda

  05 November 2009

  Lucinda rated and commented on this recipe

  

  I found this very easy to make, and very tasty. I spread a little olive oil on top and made it into a ploughman's (cheese, pickle, lettuce, tomato, cucumber), which was gorgeous. I did change the recipe a bit though after viewing other people's comments. I did not add any salt, I used the oil the sundried tomatoes were in instead of olive oil, and I also used a bit extra flour so it wouldn't be too moist. My only complaint is that mine didn't rise!

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http://www.bbcgoodfood.com/recipes/2070/

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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

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Difficulty and servings

Makes 1 loaf

Preparation and cooking times

Prep 15 mins

Cook 1 hr

s

Gluten-free

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

74 kcalories, protein 3g, carbohydrate 10g, fat 3 g, saturated fat 1g, fibre 1g, salt 0.7 g

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