Gluten-free sundried tomato bread

Gluten-free sundried tomato bread

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(49 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)
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

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

  • 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, questions and tips

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shansi
28th Jul, 2010
1.05
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
9th Jul, 2010
5.05
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
9th Jul, 2010
5.05
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
28th Apr, 2010
Hi, This recipe looks ideal but can anyone let me know if it freezes? Thank you Wickity Witch
sielou
15th Apr, 2010
1.05
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
5th Dec, 2009
3.05
Not bread as you know it..although okay with a ploughmans..will try something different next time..
silvershe_wolf
5th Nov, 2009
4.05
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
25th Oct, 2009
3.05
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
5th Oct, 2009
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
14th Sep, 2009
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.

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