Gluten-Free Sun-Dried Tomato Bread

• 7 ounces gluten-free flour
• 1/4 teaspoon salt
• 3 teaspoons gluten free baking powder
• 1 1/4 cups buttermilk (or same amount of whole milk with a squeeze of lemon juice)
• 3 eggs
• 1 teaspoon tomato paste
• 2 tablespoons olive oil (or oil from the tomatoes)
• 2 ounces sun-dried tomatoes packed in oil, coarsely chopped (about 6-8)
• 1 ounce parmesan cheese, grated (or vegetarian parmesan)

1. Heat oven to 350u0b0F
2. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato paste and oil.
3. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the parmesan.
4. Grease a 2lb loaf tin and pour in the mixture.
5. Sprinkle the remaining parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean.
6. Turn out onto a wire rack to cool.

flour, salt, gluten free, buttermilk, eggs, tomato paste, olive oil, tomatoes, parmesan cheese

Taken from www.food.com/recipe/gluten-free-sun-dried-tomato-bread-356153 (may not work)