Gluten-free sundried tomato bread

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• Gerry

  28 March 2010

  Gerry rated this recipe

  

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• sielou

  15 April 2010

  sielou rated and commented on this recipe

  

  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!

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• Wickity Witch

  28 April 2010

  Wickity Witch commented on this recipe

  Hi, This recipe looks ideal but can anyone let me know if it freezes? Thank you Wickity Witch

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• GG

  09 July 2010

  GG rated and commented on this recipe

  

  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.

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• GG

  09 July 2010

  GG commented on this recipe

  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.

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• shansi

  28 July 2010

  shansi commented on this recipe

  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)

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• shansi

  28 July 2010

  shansi rated and commented on this recipe

  

  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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• Emily

  03 September 2010

  Emily rated and commented on this recipe

  

  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.

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• Trish

  14 September 2010

  Trish rated and commented on this recipe

  

  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.

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• Katie

  26 September 2010

  Katie rated and commented on this recipe

  

  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.

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• jacknella

  03 November 2010

  jacknella commented on this recipe

  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

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• Jay

  04 November 2010

  Jay commented on this recipe

  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

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• BarbieJ

  21 January 2011

  BarbieJ commented on this recipe

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

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• Christina.C

  18 March 2011

  Christina.C commented on this recipe

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

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• ccdarien

  23 March 2011

  ccdarien rated this recipe

  

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• Rue

  03 July 2011

  Rue rated and commented on this recipe

  

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

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• Mrs Granger

  11 August 2011

  Mrs Granger rated and commented on this recipe

  

  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!

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• cookaliscious

  30 October 2011

  cookaliscious rated and commented on this recipe

  

  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.

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• childminder

  18 December 2011

  childminder commented on this recipe

  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!

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• Dani's

  16 February 2012

  Dani's commented on this recipe

  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!

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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
• 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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Difficulty and servings

Makes 1 loaf

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Vegetarian, Gluten-free

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

74 kcalories, protein 3.0g, carbohydrate 10.0g, fat 3.0 g, saturated fat 1.0g, fibre 1.0g, salt 0.7 g

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