Gluten-free sundried tomato bread

• gluten-free white flour↗200g g
• salt↗1 tsp tsp
• gluten-free baking powder↗3 tsp tsp
• buttermilk↗284ml ml

  (or same amount of whole milk with a squeeze of lemon juice)

• eggs↗3
• tomato purée↗1 tsp tsp
• olive oil↗2 tbsp tbsp
• sundried tomatoes↗50g g

  in oil (about 6-8), coarsely chopped

• parmesan↗25g g

  (or vegetarian parmazano), grated

Step-by-step instructions

1. 1

   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 purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.

2. 2

   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.