Yes, you read that right – gluten free bread! Often expensive to buy, this gluten-free bread is not only delicious, it’s very easy to make, and is good value for money too. Serve with savory or sweet toppings of your choice or as a side dish to your favorite soup or salad. It’s a bit on the carb-heavy side but that’s okay for those of us who like to exercise immediately after work or school.
makes one loaf of approximately 12 slices:
7 ounces gluten-free white flour – I use this one available at amazon.com
1 teaspoon salt
3 teaspoons baking powder
10 ounces of whole milk or butter milk
3 free-range, organic eggs
1 teaspoon tomato purée
2 tablespoons olive oil
2 ounces of sundried tomatoes in oil, coarsely chopped
2 ounces Parmesan, grated
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 milk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
Grease a one-pound loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 minutes until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.
Nutrition information per serving:
Protein 3 grams
Fat 3 grams
Carbohydrate 10 grams
Fiber 1 gram
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