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 (62)

shansi's picture
1

Don't quite no what went wrong,left out the salt. Mix was very dry even though i followed these intructions to the letter, am a bit new to all this, any advice would be great.(will probably use it for a mooring block)

mamageegee's picture
5

Oh plus for those struggling with it not cooking, I've only ever used silicon loaf mould which seems to distribute the heat better and have not had any problems with it not cooking.

mamageegee's picture
5

Such an easy and quick loaf to make to add to a summer salad - my toddler loves it too. I use some of the oil from the tomato jar instead of separate oil which adds to the tomato flavour. Great recipe, worth a try.

wickitywitch's picture

Hi,

This recipe looks ideal but can anyone let me know if it freezes?

Thank you

Wickity Witch

sielou's picture
1

I am just sorry I wasted the ingredients I used... Had to throw away, worst bread ever, and I have to say that my baking (gluten free or not) always receives a great deal of compliments, but I had to hide this one!

kathyandjohn's picture
3

Not bread as you know it..although okay with a ploughmans..will try something different next time..

silvershe_wolf's picture
4

I found this very easy to make, and very tasty. I spread a little olive oil on top and made it into a ploughman's (cheese, pickle, lettuce, tomato, cucumber), which was gorgeous.

I did change the recipe a bit though after viewing other people's comments. I did not add any salt, I used the oil the sundried tomatoes were in instead of olive oil, and I also used a bit extra flour so it wouldn't be too moist.

My only complaint is that mine didn't rise!

katiepan's picture
3

I've made this bread today but it has stayed quite wet. Anyone got any ideas please. The taste is great and I would like to perfect it as it's so hard to find nice wheat free bread. This was very easy to do.

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
3

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
2

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

kate1980's picture
2

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
5

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
4

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
5

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
4

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

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