Recipe information
Ingredients for - Gluten-free sundried tomato bread
1. 200g gluten-free white flour -
3. 3 tsp gluten-free baking powder -
4. 284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice) -
8. 50g sundried tomatoes in oil (about 6-8), coarsely chopped -
9. 25g parmesan (or vegetarian parmazano), grated -
How to cook deliciously - Gluten-free sundried tomato bread
1. Stage
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. Stage
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.
