Gluten-Free Sun-dried Tomato Bread


Gluten-free sun-dried tomato bread

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

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: 

74 calories

Protein 3 grams

Fat 3 grams

Carbohydrate 10 grams

Fiber 1 gram

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