Deliciously Earthy: Easy-to-Make Sun-Dried Tomato Bread – Taste the Natural Goodness.
This year, my mission was clear: to craft gluten-free bread recipes that truly satisfy the soul, bursting with flavour and reminiscent of the bread we all crave. As someone who never quite found joy in the hardness and lack of taste in store-bought gluten-free bread, I embarked on a humble journey. Enter our latest creation: Sun-Dried Tomato Bread. This earthy delight is a testament to the pursuit of homemade goodness. With every bite, savour the fruits of simplicity, as this bread effortlessly captures the essence of real bread, sans gluten. Easy to make and bursting with the rich, sun-kissed flavours of tomatoes, it’s a humble reminder that the joy of baking knows no bounds.
To preserve the freshness of this gluten-free Sun-Dried Tomato Bread:
- Once the bread has cooled completely, store it in an airtight container or resealable plastic bag.
- Keep the bread at room temperature if you plan to consume it within 2-3 days.
- If you expect to keep it longer, store it in the refrigerator, where it can last for up to 5-7 days.
- For extended storage, you can freeze the bread. Slice it beforehand for easier thawing and portioning.
- Wrap the slices or the whole loaf tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container.
- Frozen bread can maintain its quality for up to 2-3 months.
- When ready to enjoy, thaw the bread slices at room temperature or gently warm them in an oven or toaster.
If You Make These, Be Sure To Tag Me On Socials @happybellycreations
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
- In a small bowl, mix almond milk and lemon juice. Set aside for about 5-10 minutes to curdle and create buttermilk.
- In a large mixing bowl, combine sorghum flour, chickpea flour, oat flour, tapioca flour, baking powder, salt, and nutritional yeast. Mix well to combine.
- In another bowl, beat the eggs lightly. Add olive oil, coconut yogurt, and honey. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the chopped sun-dried tomatoes into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve and enjoy your gluten-free sun-dried tomato bread!
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