Gluten-free sundried tomato bread

200 kcal or less bread buttermilk gluten free gluten free bread gluten-free baking powder gluten-free white flour home baking med bread no yeast bread over an hour parmesan quick make bread recipes for coeliacs salt sundried tomato sundried tomatoes tomato purée wheat free bread

N/A

Makes 1 loaf

Source

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)

3 eggs

1 tsp tomato purée

2 tbsp olive oil

50g sundried tomatoes in oil (about 6-8), coarsely chopped

25g parmesan (or vegetarian parmazano), grated

Method

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.

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.