Gluten-Free Sun-Dried Tomato Bread
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
1 loaf
ingredients
- 198.44 g gluten-free flour
- 1.23 ml salt
- 14.78 ml gluten free baking powder
- 295.73 ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
- 3 eggs
- 4.92 ml tomato paste
- 29.58 ml olive oil (or oil from the tomatoes)
- 56.69 g sun-dried tomatoes packed in oil, coarsely chopped (about 6-8)
- 28.34 g parmesan cheese, grated (or vegetarian parmesan)
directions
- Heat oven to 350°F
- Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato paste and oil.
- Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
- Grease a 2lb 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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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)