Gluten-free white bread with sundried tomatoes recipe
See method
- Makes 20 slices
- 15mins to prepare, 1hr to rise and 45mins to bake
- 131 calories / serving
- Freezable
- Healthy
- Gluten-free
- Vegetarian
Ingredients
- 450g (1lb) Doves Farm gluten-free white bread flour blend
- generous ½tsp salt
- 2 tsp Allinson easy bake yeast
- 1tbsp soft muscovado sugar
- 325ml (11floz) warm milk - cow, goat, soya or oat
- 1tsp cider vinegar
- 2 eggs
- 2tbsp olive oil plus
- 4tbsp oil from a jar of sun-dried tomatoes
- 40g (2oz) sun-dried tomatoes cut up very small
Each serving contains
- Energy
- 550kJ 131.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 19.5gProtein 2.6gFibre 0.4g
Method
- Mix the flour, salt, yeast and sugar. In a large bowl mix the milk with the vinegar, eggs and 2 tablespoons of the oil, then add the flour mixture and chopped tomatoes and mix well. Continue to mix while you add the extra oil. It should be a quite sticky dough.
- Put the dough in a 1 kilo (2lb) loaf tin, slightly smooth the top and cover lightly with cling film. Leave in a warm place to rise for an hour. Meanwhile, heat the oven to 220C/425F/Gas mark 7. Bake the loaf for 45-50 minutes or till it is hollow when you take it out and tap the bottom. Cool on a rack before slicing.
- See more Gluten-free recipes
