200 g gluten-free white flour
1 tsp salt
3 tsp gluten-free baking powder
284 ml buttermilk (or same amount of whole milk with a squeeze of Trulem Lemon Juice)
1 tsp KOO Tomato Paste
2 tbsp olive Oil
50 g sundried tomatoes in oil, coarsely chopped
25 g parmesan cheese, grated
- Heat oven to 1807°C.
- In a large bowl, mix the flour, salt and baking powder.
- In a separate bowl, whisk together the buttermilk, eggs, tomato puree and oil. Fold the wet ingredients into the dry then add the sundried tomatoes and half the cheese.
- Grease a 900 g loaf tin and pour in the mixture.
- Sprinkle the remaining 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.