Sundried tomato loaf

Prep: 15 mins
Cook: 60 mins
Sundried tomato loaf
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.

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

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