Gluten-Free Sundried Tomato Bread

2014-10-18 11.02.21

I made this recipe when my friends from uni came to stay for the weekend as my friend Zoe has Coeliac disease. I usually buy her a little loaf from the shop but decided I wanted to have a go and see how it turned out!

She recommended a Good Food recipe to me because he had tried it before and she knew it was nice. The recipe was incredibly easy, far easier than bread using flour with gluten as it doesn’t require any kneading.

The bread doesn’t rise a lot so don’t be alarmed if it looks quite flat. I haven’t tried any gluten-free bread before so was intrigued to see what it would be like. It was very different to bread I am familiar with as it seemed to have a softer texture more like cake than bread. Zoe said it was very tasty and she recommends toasting it to give it a bit of a crisper crust.

200g gluten-free white flour
1 tsp salt
3 tsp gluten-free baking powder (most types are gluten free but check)
284ml buttermilk 
3 eggs
2 tbsp olive oil
50g sundried tomatoes in oil (approximately 6-8) coarsely chopped
25g parmesan
1 tbsp tomato puree

  1. Heat the oven to 180ºC or 160ºC in a fan oven. Grease a 2lb loaf tin with a small amount of olive oil. Grate the parmesan and chop the sundried tomatoes

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  1. Mix the flour, salt and baking powder together in a bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil

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  1. Fold the wet ingredients into the dry and then add the sundried tomatoes and half of the parmesan
  2. Pour the mixture into the tin and smooth the top. Sprinkle the remaining parmesan on top and bake in the oven for 50-60 mins until a skewer comes out clean. Turn out onto a wire rack to cool

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The sundried tomatoes I bought were in a lovely olive oil with herbs so instead of using ordinary olive oil, I used the oil from the jar to give extra flavour. It isn’t the sort of bread that you would use to make a sandwich really because it does make quite small slices, but cut into slices with some meat and cheese makes a lovely lunch.

Zoe has said that in general, gluten free bread isn’t that great and can be a bit boring. The sundried tomatoes and parmesan give this bread a lovely flavour which makes it one of the best recipes she has tried.

The original recipe can be found at

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