Sunshine Bread

This is a quick, gluten-free bread – no need for yeast, ready in under an hour.

200g gluten-free white flour (Doves Farm is available at most supermarkets)
1 tsp salt
3 tsp gluten-free baking powder
284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
3 eggs
1 tsp tomato pure
2 tbsp olive oil
50g sun dried tomatoes in oil (about 6-8), coarsely chopped
25g Parmesan (or vegetarian parmesan), grated

Preparation and cooking times
Makes 1 loaf. Prep 15 mins. Cook 1 hr.

Combine the flour, salt and baking powder in a large bowl.

Separately, whisk the eggs, buttermilk, tomato pure and oil together.

Fold the wet mixture into the dry then add the chopped sun dried tomatoes and half the parmesan.

Pour into a greased 900g (2 lb) loaf tin. Sprinkle the remaining parmesan on top and then bake at 180C/fan 160C/gas 4 for 50-60 minutes. A skewer inserted into the middle should come out clean.

Turn onto a wire rack to cool.

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