Gluten-free sundried tomato bread

Gluten-free sundried tomato bread

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(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
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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)
    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.

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Comments, questions and tips

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26th May, 2009
like Jean I found this needed longer in the oven - unfortunately it didn't get longer as the top was very cooked already. Consequently, the middle wasn't properly cooked, and the outside crust separated - leaving it a bit like a loaf within a shell! My other half said it tasted lovely though - better toasted. I'll try again, but will lower temperature and leave in for longer.
16th Feb, 2009
too much baking powder and parmesan for my liking, tasted the baking powder too much which made me throw it away
16th Feb, 2009
it was ok but as ive noticed with all gluten free bread it has a weird taste of not convinced i will make it again but i did enjoy making it and it was a nice change to have some kind of bread to eat!
21st Jan, 2009
I make this recipe all the time and I love it. Not being able to eat 'normal' bread can be a pain, but this recipe is easy and delicious. I do find like saiqa that it needs whizzing to mix properly but that's not a problem. I always test with a skewer and tend to find it needs another 10-15 minutes on top of the recommended time. It's dark brown on top but that doesn't seem to matter. All the non-gluten free members of my family love it too. Highly recommended - thanks Good Food team :o)
28th Oct, 2008
I tried this as a very novice cook after reading the great reviews, I found it very easy to put together but the flour became lumpy when mixed with the wet ingrediants so i gave it a quick wizz in the blender. Unfortunatly my loaf came out with a soggy base after an hours cooking. If anyone has any ideas of what I did wrong I would appreciate hearing them, I will try this again though as the cooked part was delicious.
23rd Oct, 2008
Delicious! As suggested left out the salt used the oil from the Tom's. Also used semi skimmed milk to reduce the fat a wee bit and it was great. Don't be put off by the runny consistency before cooking, the gluten free flour absorbs and it turns out light, moist and with a lovely crispy crust.
19th Sep, 2008
Made this loaf last night and it is fab! After reading the comments, i didn't add salt plus i used the oil from the sundried tomatoes. My friends can't believe it's wheat/gluten free! Wait for the loaf to completely cool down though as it is must tastier that wat.
8th Jul, 2008
Very easy recipe but the loaf stuck to the bottom of the loaf tin. Will use a non stick liner next time, or really increase the tin greasing.
21st Mar, 2008
I've just made this loaf and I must say it is simply delicious! For a recipe without yeast, the bread is light and airy, and the crust perfectly golden and crispy. And as an added bonus, my kitchen now also smells irresistable!
15th Mar, 2008
Made this using regular flour ect and it turned out fine - really delicious


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