Gluten-free sundried tomato bread

Gluten-free sundried tomato bread

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(40 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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

Nutrition:

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

    Egg

    egg

    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

    Parmesan

    parm-ee-zan

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

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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Comments, questions and tips

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glutenfreebachelor
12th Mar, 2014
Hopefully this will help you: http://allrecipes.com/howto/cup-to-gram-conversions/
JAW
14th Dec, 2013
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
17th Aug, 2014
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
12th Nov, 2013
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
12th Jun, 2013
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
7th May, 2013
1.05
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
5th May, 2013
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
31st Mar, 2013
4.05
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
1st Oct, 2012
Can I use corn flour in place of the gluten free white flour???
ollypolly921
25th Aug, 2012
4.05
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!

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