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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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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

Preperation 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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