This is a delicious, slightly savoury bread which goes well with soup. Alternatively it is just as nice on its own or with a spread of butter (dairy or almond/cashew).
If you don’t have buttermilk, use the same amount of whole milk with a squeeze of lemon juice).
200g gluten-free white flour
1 teaspoon sea-salt
3 teaspoons gluten-free baking powder
1 teaspoon tomato puree
2 tablespoons olive oil
50g sun-dried tomatoes in oil
25g Parmesan, finely grated
Blend the flour, salt and baking powder in a large bowl.
Whisk together the buttermilk, eggs, tomato puree and oil in another bowl and then fold them into the dry ingredients. Add the chopped tomatoes and half of the Parmesan.
Pour into a greased 9” x 5” (900g) loaf tin and sprinkle with the remaining Parmesan.
Bake at 160°C (fan) for 50 to 60 minutes or until a cocktail stick inserted into the middle comes out clean.
Turn out onto a wire rack to cool.
Recipe adapted from BBC Good Food.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.