Gluten-free sundried tomato bread

Gluten-free sundried tomato bread

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(40 ratings)

Prep: 15 mins Cook: 1 hr


Makes 1 loaf
A quick, gluten-free bread recipe - no need for yeast, ready in under an hour

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Gluten-free


  • kcal74
  • fat3g
  • saturates1g
  • carbs10g
  • sugars0g
  • fibre1g
  • protein3g
  • salt0.7g
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  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp tomato purée
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g sundried tomatoes in oil (about 6-8), coarsely chopped
  • 25g Parmesan (or vegetarian parmazano), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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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Comments (62)

ailiemarks's picture

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

sarahsharp's picture

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

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

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

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!

ldnprincess's picture

I have a slightly different recipe that tastes a lot better:

400g wheat free plain flour
1 tsp salt
1tsp bicarb soda
320g soy milk (I have allergies to cows milk as well as wheat & yeast!)
2 eggs beaten

Mix the dry ingredients together (plus any seeds you wish too add), mi in beaten eggs, mix in the milk a little at a time. At this stage I add any extra ingredients (I find sundried tomatoes & emmental cheese to be a great combo). Bake in the oven for 45min-1 hour, I bake on gas 9, but my oven is a crappy old non fan forced oven, so electric or fan forced may want to set on a lower temp. I also usually sprinkle poppy or sesame seeds on top for a little etra taste/appearance!

The texture is a little cakey & tastes best fresh out of the oven, or popped in the microwave for 10 seconds to warm up!

HazelElder's picture

Can you use gluten free flour for this recipe? Or just wheat free? I often find using gluten-free flours that the mixture goes very crumbly and doesn't hold very well.

sarahleetes's picture

Great recipe! Made of kids aged 3 years and they all thought it was delicious! Did not add salt, but added oil from sundried tomatotoes. It was yummy straight out the oven. made of ordinary plain flour as my family are not gluten free!

larabeaumont's picture

The first time I made this it was far too salty for my liking (maybe the jar of sundried tomatoes contained salt as well) Since then I've made it again with less salt - much better.
Doesn't keep long.

mrsgranger's picture

Used oil from tomatoes and missed out the salt as suggested. GORGEOUS! Am now making a second loaf using milk with lemon instead of buttermilk, just hope it's as good!
I too used a silicon mould, am pinning the sides in this time as i found it grew too much in width as the silicon isnt overly supportive. Was very moist and the crust is quite dry which I guess could be mistaken for not cooked through. For anyone wanting to try this recipe my only other change would be more tomato, but I do have an unhealthy love for sundried tomatoes!

rue1995's picture

Easy to make did not tatse bad for wheat free will reduce salt next time. looks and smell good. will do again.

christina9's picture

Left out the salt and olive oil and added oil from the tomatoes. Very tasty. recommend it to anyone.

tombarb's picture

I see that the nutrution per serving is given, but what is a serving, and how many servings are there in this bread, please?

j8alqik's picture

I have Just read all the comments ,very interesting.

It just shows we don't all come from the same mold! Unlike those with facelifts snd Boob jobs! They probably don't cook and can't smile.

Yes i am going to make it one day. will let you know my result

jacknella's picture

I`m going to have a go at baking this for my daughter, but have no GF baking powder. Anyone know if baking soda will do the same job

katiedorey's picture

A bit 'cakey' for a bread. Still awesome though. Used milk on the turn in place of buttermilk, and normal white flour. Turned out great :D would make again.

trishappleton's picture

This is a brilliant recipe although I also leave out the salt and use the oil from the tomatoes. I made this originally last month for a 'picnic in the park' and have just taken the remaining loaves out of the freezer - tasted great slightly warmed. I bake in small foil trays (probably half the size of the recommended loaf tin) lined with parchment then slice in the tin, wrap and freeze.

emilys1's picture

Yum! I also left out the salt and used the oil from sun dried tomatoes. I did have a sneaky slice while still hot and it was a bit heavy so now waiting for it to cool down. A great wheat/gluten free bread, very tasty.

shansi's picture

don't no what went wrong, the mix was far to dry and didn't realy cook,smelt good though,any advice would be good, this loaf would make an ideal mooring block.


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