Photo: Markus Spiske
Gluten-free sundried tomato bread
9 ingredients
15 min
Makes 1 loaf
openrecipes
A quick, gluten-free bread recipe - no need for yeast, ready in under an hour
Estimated Nutrition (whole recipe, rough)
945
Calories
39g
Protein
36g
Fat
117g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 purée
- 2 tbsp olive oil
- 50g sundried tomatoes in oil (about 6-8), coarsely chopped
- 25g Parmesan (or vegetarian parmazano), grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes