- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 74
- Fat Content: 3g
- Saturated Fat Content: 1g
- Carbohydrate Content: 10g
- Sugar Content: 0g
- Fiber Content: 1g
- Protein Content: 3g
- Sodium Content: 0.7g
Gluten-free sundried tomato bread
Ingredients
- gluten-free-white-flour - 200g gluten-free white flour (Doves Farm is available at most supermarkets)
- salt - 1 tsp salt
- gluten-free-baking-powder - 3 tsp gluten-free baking powder
- buttermilk - 284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
- egg - 3 eggs
- tomato-puree - 1 tsp tomato puree
- olive-oil - 2 tbsp olive oil
- sundried-tomato - 50g sundried tomatoes in oil (about 6-8), coarsely chopped
- parmesan - 25g parmesan (or vegetarian parmazano), grated
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.
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 purée, olive oil, sundried tomato and parmesan.
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