“A quick, gluten-free bread - no need for yeast, ready in about an hour.”
READY IN:
1hr 15mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F
  2. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato paste and oil.
  3. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
  4. Grease a 2lb loaf tin and pour in the mixture.
  5. Sprinkle the remaining parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean.
  6. Turn out onto a wire rack to cool.

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