Sundried Tomato and Olive Bread


No proving time makes this an easy quick loaf.


200 g gluten free white flour

1 teaspoon salt

3 teaspoons gf baking powder

284 ml buttermilk (or milk with a squeeze of lemon)

3 eggs

2 teaspoons tomato puree

2 tablespoons olive oil

50 g sundried tomatoes chopped

30 g green olives sliced


Heat oven to 180 C (160 C fan forced)

Mix the sifted flour, salt and baking powder in a large bowl.

In a separate bowl, whisk the buttermilk, eggs, puree and oil.

Fold the wet ingredients into the dry mix and then add tomatoes and olives.

Oil a 900 g loaf tin and pour in mixture.

Bake for 50 – 60 minutes until a skewer comes out clean.

Turn out onto wire rack until cool.