Sundried tomato loaf
Prep:
15 mins
Cook:
60 mins
A quick, gluten-free bread recipe with sundried tomatoes.
Vegetable oil for greasing
200g gluten-free white flour
1 tsp salt
3 tsp gluten-free baking powder
284ml 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, grated
Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease a 900g loaf tin and set aside.
In a large bowl combine and mix the flour, salt and baking powder.
In a separate bowl, whisk together the milk with lemon juice, eggs, tomato purée and oil.
Add the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
Pour the loaf mixture into the loaf tin.
Sprinkle the remaining parmesan cheese on top and bake for 50-60 minutes until a skewer inserted into the middle comes out clean.
Turn out onto a wire rack to cool.
Serves
Makes 1 loaf
Preparation Time
15 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Flour, Eggs, Vegetables
Recipe Type
Bread, Cakes & Baking, Easy, Healthy
Special Info
Gluten free
Level of Difficulty
Easy
