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Gluten-free white bread with sundried tomatoes recipe

Gluten-free white bread with sundried tomatoes recipe

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  • Makes 20 slices
  • 15mins to prepare, 1hr to rise and 45mins to bake
  • 131 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free


  • 450g (1lb) Doves Farm gluten-free white bread flour blend
  • generous ½tsp salt
  • 2 tsp Allinson easy bake yeast
  • 1tbsp soft muscovado sugar
  • 325ml (11floz) warm milk - cow, goat, soya or oat
  • 1tsp cider vinegar
  • 2 eggs
  • 2tbsp olive oil plus
  • 4tbsp oil from a jar of sun-dried tomatoes
  • 40g (2oz) sun-dried tomatoes cut up very small
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 5%
  • Sugars

    2g 2%
  • Salt

    0.2g 3%

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


  1. 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.
  2. 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.


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.

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