Thursday, February 17, 2011

Sun Dried Tomato Bread (gluten free)

A moist and succulent bread with a Mediterranean twist. Bread machine version.

1 T. yeast
¼ cup buttermilk powder
1¾ gluten free flour blend + ½ t. extra xanthan gum*
½ t. sea salt
2 T. agave nectar or honey
1 cup warm water, (115
˚to 125˚)
2 eggs, room temperature
2 T. olive oil *
1½ t. cider vinegar
1½ T. garlic, finely minced
½ cup cooked white rice**
1/3 cup finely chopped sun-dried tomato**

Blend together dry ingredients with a whisk (first four ingredients). Mix the honey/agave nectar, eggs, oil and cider vinegar together. Stir in the garlic, cooked rice, and sun-dried tomato.

Pour the liquids (plus garlic, rice and tomato) into the bread machine pan. Pour in the dry ingredients and turn bread machine to
Quick Bread or 2 hour setting (or gluten free setting if you have it).

When bread cycle is completely, immediately turn loaf out onto a cooling rack. Let cool before slicing.

If not doing gluten free version, substitute wheat flour. **If using oil-packed sun dried tomatoes, reduce the olive oil in the recipe to 1 T. **I regularly add cooked rice to my bread recipes to act as a wonderful humectant.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

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