- Cook Time: 15 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 74
- Carbohydrate Content: 10g
- Fat Content: 3g
- Fiber Content: 1g
- Protein Content: 3g
- Saturated Fat Content: 1g
- Sodium Content: 0.7g
- Sugar Content: 0g
Gluten-free sundried tomato bread Recipe
Low FODMAP recipe for 4 - 8 people, takes only 20 mins; recipe has gluten-free white flour, salt, gluten-free baking powder, buttermilk, egg, tomato puree, olive oil, sundried tomato and parmesan.
Ingredients
- Parmesan - 25g parmesan (or vegetarian parmazano), grated
- Olive Oil - 2 tbsp olive oil
- Egg - 3 eggs
- Tomato Puree - 1 tsp tomato puree
- Sundried Tomato - 50g sundried tomatoes in oil (about 6-8), coarsely chopped
- Salt - 1 tsp salt
- Buttermilk - 284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
- Gluten Free White Flour - 200g gluten-free white flour (Doves Farm is available at most supermarkets)
- Gluten Free Baking Powder - 3 tsp gluten-free baking powder
Instructions
- Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. 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.
- Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.
