Gluten-Free Sundried Tomato Bread
A quick, gluten-free lettuce recipe - no demand for barm, prompt in low an minute
Ingredients :
200g gluten-free mortal flour (Doves Farm is open at most supermarkets)
1 tsp salt
3 tsp gluten-free hot makeup
284ml buttermilk
(or identical total of complete milk with a motion of yellow juice)
3 foodstuff
1 tsp tomato purée
2 tbsp olive oil
50g sundried tomatoes in oil (near 6-8), coarsely chopped
25g parmesan
(or vegetarian parmazano), grated
Instructions :
Change oven to 180C/fan 160C/gas 4. Mix the flour, salt and hot powder in a mammoth structure. In a separated trough, beat together the buttermilk, foodstuff, herb purée and oil. Faithful the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
Grease a 900g laze tin and teem in the foodstuff. Splosh the remaining Parmesan on top and bake for 50-60 mins until a spit inserted into the midsection comes out tidy. Crumble out onto a wire rack to unfriendly.
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