Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Gluten-free white bread with sundried tomatoes recipe

27 ratings

Ingredients

If you haven't got any white bread, try using brown instead

of the reference intake
Carbohydrate 19.5g Protein 2.6g Fibre 0.4g

Mix the flour, salt, yeast and sugar. In a large bowl mix the milk with the vinegar, eggs and 2 tablespoons of the oil, then add the flour mixture and chopped tomatoes and mix well. Continue to mix while you add the extra oil. It should be a quite sticky dough.
Put the dough in a 1 kilo (2lb) loaf tin, slightly smooth the top and cover lightly with cling film. Leave in a warm place to rise for an hour. Meanwhile, heat the oven to 220C/425F/Gas mark 7. Bake the loaf for 45-50 minutes or till it is hollow when you take it out and tap the bottom. Cool on a rack before slicing.

Tip

If you cannot find the tomatoes packed oil use the dried one, softened for 5 minutes in boiling water, and an extra 4 tbsp of olive oil.