Gluten-free sundried tomato bread

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Results 41-54

• Karen44

  20 February 2012

  Karen44 rated and commented on this recipe

  

  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!

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• anni.c

  04 March 2012

  anni.c rated and commented on this recipe

  

  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!

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• catrose13

  09 March 2012

  catrose13 commented on this recipe

  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)

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• KarriH

  04 May 2012

  KarriH rated and commented on this recipe

  

  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).

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• Sarah

  07 May 2012

  Sarah rated and commented on this recipe

  

  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.

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• GoldCassette

  16 June 2012

  GoldCassette rated and commented on this recipe

  

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

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• Olly&Peter

  25 August 2012

  Olly&Peter rated and commented on this recipe

  

  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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• waltevo

  01 October 2012

  waltevo commented on this recipe

  Can I use corn flour in place of the gluten free white flour???

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• Rubychops

  31 March 2013

  Rubychops rated and commented on this recipe

  

  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

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• melbathakrar46

  13 April 2013

  melbathakrar46 commented on this recipe

  til I saw the bank draft which was of $4735, I didnt believe that...my... brother had been really making money parttime on their apple labtop.. there aunt has been doing this for under thirteen months and a short time ago took care of the debts on their villa and purchased Chrysler. this is where I went, >>>>>>wow65.com<<<<<<

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• zerugusudef

  23 April 2013

  zerugusudef commented on this recipe

  up to I looked at the receipt that said $6783, I be certain that...my... father in law was realy earning money parttime online.. there mums best friend has done this for less than 6 months and just repaid the morgage on their home and purchased a new Toyota. read more at, >>>>>>wow65.com<<<<<<

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• Geema

  05 May 2013

  Geema commented on this recipe

  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.

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• Silvatongue

  07 May 2013

  Silvatongue rated and commented on this recipe

  

  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!

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• polly0847

  12 June 2013

  polly0847 commented on this recipe

  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.

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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 3g, carbohydrate 10g, fat 3 g, saturated fat 1g, fibre 1g, salt 0.7 g

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