Gluten-free sundried tomato bread

Gluten-free sundried tomato bread

  • 1
  • 2
  • 3
  • 4
  • 5
(49 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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)
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Aug, 2011
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!
3rd Jul, 2011
Easy to make did not tatse bad for wheat free will reduce salt next time. looks and smell good. will do again.
18th Mar, 2011
Left out the salt and olive oil and added oil from the tomatoes. Very tasty. recommend it to anyone.
21st Jan, 2011
I see that the nutrution per serving is given, but what is a serving, and how many servings are there in this bread, please?
4th Nov, 2010
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
3rd Nov, 2010
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
26th Sep, 2010
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.
14th Sep, 2010
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.
3rd Sep, 2010
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.
28th Jul, 2010
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?