Gluten-free sundried tomato bread

Gluten-free sundried tomato bread

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(34 ratings)

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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

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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

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Comments

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4mutley's picture

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 !!

deepabhalerao's picture

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.

jose81's picture
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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.

jodse80's picture
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too much baking powder and parmesan for my liking, tasted the baking powder too much which made me throw it away

kate1980's picture
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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!

jmbrownsword's picture
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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)

saiqadar's picture
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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.

kklwhole1's picture
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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.

evilwoman's picture

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.

homemadesoup's picture
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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.

snakepit's picture

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!

grymish's picture

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

meljm's picture
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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.

esandercock's picture
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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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