Gluten Free Sundried Tomato Bread Food

GLUTEN-FREE SUN-DRIED TOMATO BREAD

Steps:

• Heat oven to 350°F
• 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.

GLUTEN-FREE OLIVE BREAD WITH PARMESAN AND SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350 degrees. Mist a 9×5-inch loaf pan with nonstick cooking spray. Line the loaf pan with parchment paper and mist the parchment paper, as well.
• In a large bowl, stir together the flour, baking powder, baking soda, Italian seasoning, and salt.
• In a separate small bowl, whisk together the eggs, milk, and olive oil. Add the flour mixture to the wet ingredients, using a spatula to fold ingredients together just until combined (don't over-mix; the batter should be a little lumpy).
• Fold in the chopped olives, Parmesan, sun-dried tomatoes (if using), and garlic. Scoop batter into the prepared loaf pan and spread around. Sprinkle a little more Parmesan over top of dough.
• Bake olive loaf in the middle rack of the oven for 50 minutes. If the loaf is browning too quickly, loosely tent a sheet of foil over the top of the loaf for the last 10-15 minutes.
• Remove loaf from oven and let cool in pan on a wire rack for 5 minutes before lifting on the parchment paper to remove loaf from pan. Set loaf directly on the wire rack to finish cooling.
• Serve slices warm or at room temperature with butter or olive oil for dipping.