Gluten-free Bread with Cheese and Dried Tomatoes

Gluten-free Bread with Cheese and Dried Tomatoes

Gluten-free Bread with Cheese and Dried Tomatoes

If you're looking for new gluten-free ideas, try this gluten-free bread with cheese and dried tomatoes: an easy and tasty recipe for a gluten-free brunch.

December 11, 2015

Type of dish

Dietary Consideration

serves for

8

total time

1 HR 30 MIN

ingredients

cornmeal
200 g
Rice flour
100 g
Milk Powder
50 g
salt
1 pinch
dried yeast
7 g, fast action
sugar
2 tsp
Xanthan gum
2 tsp
Eggs
3, beaten
Sun-dried tomato
5 tbsp, drained, chopped
water
450 ml, warm
Parmesan cheese
25 g, grated
Extra-virgin olive oil
basil

Preparation

For 1 loaf of gluten-free cheese bread with dried tomatoes

Grease a 900g loaf tin.

Sift the flour, polenta, milk powder and salt into a mixing bowl and mix well. Stir in the yeast and xanthan gum.

Beat together the eggs and water. Add to the dry ingredients and beat for 5 minutes. Stir in the remaining ingredients, reserving 1-2 tablespoons of tomatoes for the topping.

Spoon the mixture into the tin, cover with oiled cling film and leave in a warm place to rise for about 30 minutes.

Heat the oven to 180°C (160° fan).

Place the reserved tomatoes on top.

Bake for about 45 minutes until golden brown and sounding hollow when tapped on the base. Place on a wire rack to cool.

Serve the gluten-free cheese bread sliced with olive oil and a little basil to garnish.

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