Gluten-Free Sun-Dried Tomato Bread - cooking recipe

Ingredients

7 ounces gluten-free flour
1/4 teaspoon salt
3 teaspoons gluten free baking powder
1 1/4 cups buttermilk (or same amount of whole milk with a squeeze of lemon juice)
3 eggs
1 teaspoon tomato paste
2 tablespoons olive oil (or oil from the tomatoes)
2 ounces sun-dried tomatoes packed in oil, coarsely chopped (about 6-8)
1 ounce parmesan cheese, grated (or vegetarian parmesan)

Preparation

Heat oven to 350\u00b0F
Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato paste and oil.
Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
Grease a 2lb 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.