Gluten-Free Sun-Dried Tomato Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A quick, gluten-free bread - no need for yeast, ready in about an hour. 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) |
Directions:
1. Heat oven to 350°F
2. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato paste and oil.
3. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
4. Grease a 2lb loaf tin and pour in the mixture.
5. Sprinkle the remaining parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean.
6. Turn out onto a wire rack to cool.
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