Gluten-free sundried tomato bread

Gluten-free sundried tomato bread

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(40 ratings)

Prep: 15 mins Cook: 1 hr


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


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



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


  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)

yasmin70's picture

Absolutely scrummy. I used oil from the jar of sundried tomatoes, halved the salt and doubled the tomato puree. Think I may even leave the salt out altogether the next time. It was quite salty with the tomatoes in. However this is the nicest gluten free bread I have made. I am going to try it with cheese and onion, cheese and chives, mixed herbs and poppy seed another time.

yasmin70's picture

Absolutely scrummy. I used oil from the jar of sundried tomatoes, halved the salt and doubled the tomato puree. Think I may even leave the salt out altogether the next time. It was quite salty with the tomatoes in. However this is the nicest gluten free bread I have made. I am going to try it with cheese and onion, cheese and chives, mixed herbs and poppy seed another time.

pammyjohn57's picture

Love this loaf. Tastes delicious. My loaf was very moist with great flavour. Very easy to make no kneading.

CurlysCooking's picture

I made this bread for my friend who has Coeliac disease. I had never eaten or made GF bread before so didn't really know what to expect. The mix is a lot wetter than other bread types and won't rise a great deal.
My friend has tried lots of different recipes and says this is one of the best because it has a lovely flavour. Although the texture is slightly more cake like, I liked the softer texture.
As other people have mentioned, my friend recommends toasting it to make it a little crisper.
This recipe is really simple and unlike a lot of breads doesn't require kneading which is always an advantage!
To see how I made it, please visit

Lindsay1977's picture

For those of you that said you are disapointed because it is more like cake than bread. That is GF homemade bread I'm afraid! I've tried several different methods and recipes and they have all turned out like cake. This is how GF bread is.

Diwson's picture

This was extra extra yummy. Made in 2 small loaf tins but added some onion granules and garlic granules. Lovely spread with butter or cheese spread. Will defo make again and again and again.

JillFitz's picture

I started to make this recipe before looking at the comments which worried me just a little. The mixture is much wetter than I expected but the result was stunning. Provided you follow the recipe and check that the bread is cooked as described no problem. Although not a loaf in the true sense it is extremely tasty and I am told is also very nice toasted. For my grandson who is trying to have a gluten free diet this was a very good recipe and I certainly will experiment further.

janeappleyard's picture

Very disappointing, more like a cake texture and flavour not good.

hannahclemmens's picture

I followed this recipe exactly, but was very disappointed with the result (which is now unfortunately in the bin). Far too salty (I wouldn't add any salt to the dough) and the texture was rather cakey and oily. I greased the tin very lightly with oil and it practically fell out of the tin. This is nothing like any bread I've had - a savoury cake is a better description. The search for satisfying GF bread continues!

Darlenev's picture

Wouldn't the recipe be easier to follow if amounts were in cups instead of grams or ml's? How much is 200 g of flour?

JAW's picture

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's picture

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's picture

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's picture

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's picture

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's picture

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's picture

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's picture

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

ollypolly921's picture

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!


Questions (2)

wilsoned's picture

Is this recipe suitable for a bread maker with a gf setting? Or should I change some of the ingredients/method first?

goodfoodteam's picture

This recipe should work fine in a bread machine with a gluten free setting, thanks.

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