Gluten-Free Sun-Dried Tomato Bread

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READY IN: 1hr 15mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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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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