Gluten-free sundried tomato bread

Gluten-free sundried tomato bread

  • 1
  • 2
  • 3
  • 4
  • 5
(34 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Makes 1 loaf

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Gluten-free
Nutrition info

Nutrition

kcalories
74
protein
3g
carbs
10g
fat
3g
saturates
1g
fibre
1g
sugar
0g
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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, October 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
JillFitz's picture

I started to make this recipe before looking at the comments which worried me just a little. The mixture is much wetter than I expected but the result was stunning. Provided you follow the recipe and check that the bread is cooked as described no problem. Although not a loaf in the true sense it is extremely tasty and I am told is also very nice toasted. For my grandson who is trying to have a gluten free diet this was a very good recipe and I certainly will experiment further.

janeappleyard's picture

Very disappointing, more like a cake texture and flavour not good.

hannahclemmens's picture

I followed this recipe exactly, but was very disappointed with the result (which is now unfortunately in the bin). Far too salty (I wouldn't add any salt to the dough) and the texture was rather cakey and oily. I greased the tin very lightly with oil and it practically fell out of the tin. This is nothing like any bread I've had - a savoury cake is a better description. The search for satisfying GF bread continues!

Darlenev's picture

Wouldn't the recipe be easier to follow if amounts were in cups instead of grams or ml's? How much is 200 g of flour?

JAW's picture

I made this bread last night without the sundried tomatoes and cheese. I just wanted a plain loaf. I used Doves Farm gluten and wheat free brown flour. I only baked it for 45 mins and it was delicious! It's a great base for all sorts of bread - white, seeded, fruity etc.

wilsoned's picture

Tried to do the same. Dismal results 3 times in a row. No idea what I am doing wrong but loaf essentially will not rise, or rises a bit and then collapses, leaving me with a very very dense loaf. Is there something obvious to every baker that I'm missing as its not specified in the ingredients or method??

scrummylicious's picture

Made this for my sister who is Coeliac and she thought it was good.When I tasted it I thought it was scrummy.I will try using ordinary plain flour and baking powder for my own use,perhaps adding some black olives and chilli flakes to adapt it for my own taste.....Ok so I tried using ordinary plain flour and added a few more tomatoes and a handful of olives.Result:even after an hour and a half cooking the bread was not cooked all the way through.Perhaps shouldn't have put the olives and extra tomatoes in.I sliced it and it just wasn't right.Ah well.Worth a try!

polly0847's picture

what type of flour is used is it just plain or a strong plain bread( gluten free) flour i need to find a bread recipe for my grandson who is a coeliac.

silvatongue's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have to start this by saying this is the first time I have attempted anything GF - recent development in the family. Coked it at 160/fan which was wrongly read by me so the bread, after cooked for 60 minutes, looked lovely on the outside but stayed soggy and tasted raw on the inside. Second try today - I must say it is such a simple preparation! used the oil from the tomatoes and added a pinch of salt. I have the fan oven on 180 and am trying it 10 minutes more than stated (thanks to one of the comments recommended) at a reduced temp of 160 degrees.. lets see what happens!

geema43's picture

This is a lovely bread. Three days after baking the bread was still
moist and nice to eat. I also used wholemeal spelt flour instead of
the white flour.

rubychops's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Since discovering I was wheat and yeast intollerant, I have been on a quest to find a bread, that tastes like something you can toast!
This bread came out light and airy and I have since made it with olives and rosemary too
Tip: It does stick to the bottom of the tin, even after greasing,, so I suggest using grease proof paper or one of those rubber tins

waltevo's picture

Can I use corn flour in place of the gluten free white flour???

ollypolly921's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We now have to bake quite a lot of gluten free. We've noticed that bread & cakes brown much quicker, and wondered if this is due to the fan oven. We've resolved it perfectly by reducing the temperature another 2-5 degrees, once the crust of the bread or cake is brown we cover it in tin foil, and we bake for 15-20 mins longer on all gf recipes. Hope this helps!

ailiemarks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was so soggy none of us could eat it - bit of a waste of ingredients...

sarahsharp's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the first gluten free bread recipe I have tried, worked really well and very pleased with how it turned out. My husband doesn't like tomatoes, so I expected him not eat it, but went down very well in my house. I used Doves Farm Gluten free flour and baking powder.

r01cls0's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe resulted in a watery bread mixture, that after 2 hours of cooking I gave up on.... Plus side, the parmesan crust was beautiful, I suggest trying with less egg/milk combo (as per some of the other comments- which I wished I had read before attempting to make).

catrose13's picture

Agree that it doesn't need so much salt; I also added extra tomatoes and a hand full of seeds + basil. Lovely! (Def need to line the tin - v sticky)

annicarey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried this for the first time, taking on board the comments about salt and oil from the tomato jar and it was lovely. Will try using Dove's bread flour next time with yeast and use less eggs to see what happens!

karenhinks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this with regular plain flour and baking powder. Omitted the salt and use the oil from the tomatoes as previously recommended. The bread was deliciously light but felt it lacked substantial flavour. Think next time I would add a stronger flavour cheese and a greater quantity of it. Possibly add some chilli flakes for extra zing!

Pages

Questions

Tips