Name: Gluten-free sundried tomato bread
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 200g gluten-free white flour -; 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 -

Ingredients for - Gluten-free sundried tomato bread

1. 200g gluten-free white flour

2. 1 tsp salt

3. 3 tsp gluten-free baking powder

4. 284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)

5. 3 eggs

6. 1 tsp tomato purée

7. 2 tbsp olive oil

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.