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. I’ve found this recipe at one of my best sources for gluten-free recipes the BBC Food Blog. 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
Preheat your oven to 180C/fan 160C/gas 4.
Combine the flour, salt and baking powder in a large bowl. Meanwhile, in a second bowl, whisk the milk, eggs, tomato purée and oil. Next, add the wet ingredients to the dry and then add the sundried tomatoes and half of the Parmesan cheese.
Grease a one-pound loaf tin and spoon the mixture into the tin. Sprinkle the remaining Parmesan on top and then cook for 50-60 minutes. A skewer inserted into the middle should come out clean. Carefully turn out onto a wire rack and allow to cool.
More information regarding this recipe can be found at the original source here.
Nutrition information per serving:
- 74 calories
- Protein 3 grams
- Fat 3 grams
- Carbohydrate 10 grams
- Fiber 1 gram
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