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GLUTEN-FREE SUN-DRIED TOMATO BREAD

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Course: Breakfast, lunch, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup tapioca flour
  • ½ cup chickpea flour
  • ½ cup sorghum flour
  • ½ cup oat flour
  • 3 tsp baking powder
  • Salt to taste
  • ¾ cup almond milk mixed with 2 tbsp lemon juice (to make buttermilk)
  • ¼ cup olive oil
  • ¼ cup coconut yogurt
  • 3 tbsp honey
  • ¾ cup roasted sun-dried tomatoes, chopped
  • 1 tbsp nutritional yeast

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
  2. In a small bowl, mix almond milk and lemon juice. Set aside for about 5-10 minutes to curdle and create buttermilk.
  3. In a large mixing bowl, combine sorghum flour, chickpea flour, oat flour, tapioca flour, baking powder, salt, and nutritional yeast. Mix well to combine.
  4. In another bowl, beat the eggs lightly. Add olive oil, coconut yogurt, and honey. Mix until well combined.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the chopped sun-dried tomatoes into the batter until evenly distributed.
  7. 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.
  8. 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!