Gluten-Free Sun-Dried Tomato Bread

1. 1

   Heat oven to 350u00b0F

2. 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. 3

   Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.

4. 4

   Grease a 2lb loaf tin and pour in the mixture.

5. 5

   Sprinkle the remaining parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean.

6. 6

   Turn out onto a wire rack to cool.

No nutritional information available.

No additional tips available.