Gluten-free Sundried Tomato Bread

Gluten-free Sundried Tomato Bread

75 min
1 loaf


  • 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 All Gold Tomato Paste
  • 2 tbsp olive oil
  • 50 g sundried tomatoes in oil, coarsely chopped
  • 25 g parmesan cheese, grated


  1. Heat oven to 180°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.

Products Used

All Gold Tomato Paste
All Gold Tomato Paste
Tomato Paste
Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.