Gluten-free Sundried Tomato Bread

Cooking Time: 60 min Preparation Time: 15 min Serves: 1 loaf
a prepared Gluten-free Sundried Tomato Bread meal

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)

3 eggs

1 tsp KOO Tomato Paste

2 tbsp olive Oil

50 g sundried tomatoes in oil, coarsely chopped

25 g parmesan cheese, grated


  1. Heat oven to 1807°C.

  2. In a large bowl, mix the flour, salt and baking powder.

  3. 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.

  4. Grease a 900 g loaf tin and pour in the mixture.

  5. 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.

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