Gluten-free sundried tomato bread

Gluten-free sundried tomato bread

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(50 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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16th Jun, 2012
This was so soggy none of us could eat it - bit of a waste of ingredients...
7th May, 2012
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.
4th May, 2012
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).
catrose13's picture
9th Mar, 2012
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)
4th Mar, 2012
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!
20th Feb, 2012
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!
16th Feb, 2012
I have a slightly different recipe that tastes a lot better: 400g wheat free plain flour 1 tsp salt 1tsp bicarb soda 320g soy milk (I have allergies to cows milk as well as wheat & yeast!) 2 eggs beaten Mix the dry ingredients together (plus any seeds you wish too add), mi in beaten eggs, mix in the milk a little at a time. At this stage I add any extra ingredients (I find sundried tomatoes & emmental cheese to be a great combo). Bake in the oven for 45min-1 hour, I bake on gas 9, but my oven is a crappy old non fan forced oven, so electric or fan forced may want to set on a lower temp. I also usually sprinkle poppy or sesame seeds on top for a little etra taste/appearance! The texture is a little cakey & tastes best fresh out of the oven, or popped in the microwave for 10 seconds to warm up!
24th Jan, 2014
Can you use gluten free flour for this recipe? Or just wheat free? I often find using gluten-free flours that the mixture goes very crumbly and doesn't hold very well.
18th Dec, 2011
Great recipe! Made of kids aged 3 years and they all thought it was delicious! Did not add salt, but added oil from sundried tomatotoes. It was yummy straight out the oven. made of ordinary plain flour as my family are not gluten free!
30th Oct, 2011
The first time I made this it was far too salty for my liking (maybe the jar of sundried tomatoes contained salt as well) Since then I've made it again with less salt - much better. Doesn't keep long.


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