Gluten Free Sundried Tomato Bread

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

INSTRUCTIONS:

  1. 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.
  2. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
  3. 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.
  4. Turn out onto a wire rack to cool.

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