Happy June, everyone! We’re looking forward to more glorious weather and all the yummy fruits and veg that summer brings. To celebrate, we’re sharing this recipe for sundried tomato bread that’s even perfect for people with a gluten intolerance! It’s a quick and simple bread to make, and can be on the table in an hour. With a tomato flavour running throughout, this is the ideal bread for the summer months and is particularly good served warm.
- 200g gluten-free white flour
- 1 teaspoon salt
- 3 teaspoons gluten-free baking powder
- 284ml buttermilk
- 3 eggs
- 1 teaspoon tomato puree
- 2 tablespoons olive oil
- 50g sundried tomatoes in oil, coarsely chopped
- 25g parmesan, grated
- Heat oven to 180C/fan 160C/gas 4 and grease a 900g loaf tin. Mix the flour, salt and baking powder in a large bowl. Set to one side.
- 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 Parmesan.
- Pour the mixture into your prepared tin and sprinkle the remaining parmesan on top before baking for 50-60 minutes or until an inserted skewer comes out clean. Turn the loaf out on to a wire rack to cool slightly before serving.
We told you it was easy! This would be great fun to make with kids and they’ll enjoy eating it even more. With a bit of butter or even some of the tomato and basil savoury jam from our previous recipe, this bread will be to die for!