Best 2 Gluten Free Sun Dried Tomato Bread Recipes

GLUTEN-FREE SUNDRIED TOMATO BREAD

Gluten-free sundried tomato bread image

A quick, gluten-free bread recipe - no need for yeast, ready in under an hour

Provided by Good Food team

Categories Afternoon tea, Lunch, Side dish, Snack

Time 1h15m

Yield Makes 1 loaf

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 74 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.7 milligram of sodium

GLUTEN-FREE SUN-DRIED TOMATO BREAD

Gluten-Free Sun-Dried Tomato Bread image

Make and share this Gluten-Free Sun-Dried Tomato Bread recipe from Food.com.

Provided by English_Rose

Categories Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

7 ounces gluten-free flour
1/4 teaspoon salt
3 teaspoons gluten free baking powder
1 1/4 cups buttermilk (or same amount of whole milk with a squeeze of lemon juice)
3 eggs
1 teaspoon tomato paste
2 tablespoons olive oil (or oil from the tomatoes)
2 ounces sun-dried tomatoes packed in oil, coarsely chopped (about 6-8)
1 ounce parmesan cheese, grated (or vegetarian parmesan)

Steps:

Heat oven to 350°F
Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato paste and oil.
Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
Grease a 2lb 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.