Sundried Tomato & Herb Bread (Vegan, Wheat & Gluten Free)
I've been missing the lovely sundried tomato and herb bread that I usually make recently. Obviously the recipe I've always used includes wheat flour so I've bee racking my brains as to how to make a wheat free version that tastes nice.
I came across some receipes online for a kind of no-yeast bread made with one of my favourite ingredients - gram flour.
After some tweaking, I came up with this Italian style bread which is very tasty (unlike a lot of gluten free bread!) and also has a good crumb, good structural integrity and responds well to toasting or frying for a cooked breakfast.
The gram flour gives it a slightly yellow colour, and a slightly nutty taste which works well with the savoury flavours.
Makes 1 Loaf
Ingredients
225g gram flour
335ml water
1 tbsp baking powder
1.5 tbsp sugar
1 tsp Himalayan pink salt
1 tbsp dried oregano or Italian herb mix
2 tbsp olive oil
3 sundried tomatoes, chopped into small pieces
Method
Grease and fully line a 2lb loaf tin and preheat the oven to 190C.
Mix all the dry ingredients in a large mixing bowl, and whisk in the water and oil.
Whisk until a smooth consistency is reached, then add the chopped sundried tomatoes.
This is a very wet mixture.
Pour the mixture into your loaf tin and bake for 45 minutes until well risen and golden on top.
Remove from tin and peel off lining paper, and laeve to cool on a wire cooling rack.
Slice and enjoy with your favourite vegan spread, tapenade, houmous or with soup!
Pro-Tips: For a milder flavour, replace the olive oil with 2 tablespoons of oil from the jar of sundried tomatoes.
Do not use a spring or loose based tin for this recipe - the mixture is far too wet and will leak out!
Cut this loaf with a big non-serrated knife for best results.
I came across some receipes online for a kind of no-yeast bread made with one of my favourite ingredients - gram flour.
After some tweaking, I came up with this Italian style bread which is very tasty (unlike a lot of gluten free bread!) and also has a good crumb, good structural integrity and responds well to toasting or frying for a cooked breakfast.
The gram flour gives it a slightly yellow colour, and a slightly nutty taste which works well with the savoury flavours.
Makes 1 Loaf
Ingredients
225g gram flour
335ml water
1 tbsp baking powder
1.5 tbsp sugar
1 tsp Himalayan pink salt
1 tbsp dried oregano or Italian herb mix
2 tbsp olive oil
3 sundried tomatoes, chopped into small pieces
Method
Grease and fully line a 2lb loaf tin and preheat the oven to 190C.
Mix all the dry ingredients in a large mixing bowl, and whisk in the water and oil.
Whisk until a smooth consistency is reached, then add the chopped sundried tomatoes.
This is a very wet mixture.
Pour the mixture into your loaf tin and bake for 45 minutes until well risen and golden on top.
Remove from tin and peel off lining paper, and laeve to cool on a wire cooling rack.
Slice and enjoy with your favourite vegan spread, tapenade, houmous or with soup!
Pro-Tips: For a milder flavour, replace the olive oil with 2 tablespoons of oil from the jar of sundried tomatoes.
Do not use a spring or loose based tin for this recipe - the mixture is far too wet and will leak out!
Cut this loaf with a big non-serrated knife for best results.
