Post by kickingfrog on Feb 15, 2011 17:38:28 GMT
Gluten-free sundried tomato bread
Ingredients
200g gluten-free white flour ..
1 tsp salt
3 tsp gluten-free baking powder
284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
3 eggs
1 tsp tomato purée
2 tbsp olive oil
50g sundried tomatoes in oil (about 6-8), coarsely chopped
25g parmesan (or vegetarian parmazano), 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 buttermilk, eggs, tomato purée and oil.
Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
Grease a 900g loaf tin and pour in the mixture.
Sprinkle the remaining parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean.
Turn out onto a wire rack to cool.
Recipe from Good Food magazine, October 2005.
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Ingredients
200g gluten-free white flour ..
1 tsp salt
3 tsp gluten-free baking powder
284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
3 eggs
1 tsp tomato purée
2 tbsp olive oil
50g sundried tomatoes in oil (about 6-8), coarsely chopped
25g parmesan (or vegetarian parmazano), 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 buttermilk, eggs, tomato purée and oil.
Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
Grease a 900g loaf tin and pour in the mixture.
Sprinkle the remaining parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean.
Turn out onto a wire rack to cool.
Recipe from Good Food magazine, October 2005.
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