Pippa Kendrick
This rustic sundried tomato bread has a lovely golden crust and a rather nice crumb interior.
It’s incredibly quick and simple, and makes the perfect off-the-cuff lunch teamed with some creamy hummus and cherry tomatoes.
Feel free to play around with the added flavours. The addition of olives or thyme and rosemary would all work well, and perhaps some pine nuts too.
Prep time: 25 minutes
Cooking time: 15-18 minutes
Makes 1 loaf (around 8 slices)
130g gluten-free plain flour, plus extra for handling
100g gram flour
1 tbsp baking powder
5 sundried tomatoes, plus 2 tbsp of their oil
150ml almond milk – or your favourite dairy-free milk
1 tsp cider vinegar, or 1 tbsp lemon juice
This rustic sundried tomato bread has a lovely golden crust and a rather nice crumb interior.
It’s incredibly quick and simple, and makes the perfect off-the-cuff lunch teamed with some creamy hummus and cherry tomatoes.
Feel free to play around with the added flavours. The addition of olives or thyme and rosemary would all work well, and perhaps some pine nuts too.
Prep time: 25 minutes
Cooking time: 15-18 minutes
Makes 1 loaf (around 8 slices)
Preheat the oven to 220c.
Place the dried ingredients into a large mixing bowl and stir together. Next, add the sundried tomatoes and toss them together in the flours so that the pieces become coated – this will allow them to become evenly distributed.
Pour over the almond milk, oil and cider vinegar (or lemon juice) and then mix together until you have a large, tacky ball of dough.
Coat your hands in extra flour and carefully lift the loose dough and place on to a large baking tray, shaping it into a round loaf approximately 6 inches in diameter.
Score the top of the loaf into 8 segments (you can be quite light with the knife as the dough is so soft).
Bake the bread in the oven for 15-18 minutes or until golden and crusty.
Remove from the oven, leave to cool for 10 minutes and then cut into segments and enjoy.
If you liked this recipe, check out this banana, raisin and walnut loaf.
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