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.

SEE MORE:

• SOFT GLUTEN FREE VEGAN BREAD RECIPE
• GLUTEN FREE BANANA BREAD WITH COCONUT AND FLAX

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