Wednesday, 30 May 2012

Tomato and Parmesan Loaf (GF LowFODMAP Yeast Free)

Tomato and Parmesan Loaf GF LowFODMAP Yeast Free
                                                     *Recipe contains high Fructose from tomatoes


Another adaptation of my bread recipe. I usually bake this in a 2lb loaf tin.





7 ounces GF Plain Flour
3 teaspoons baking powder
3 eggs
8 fluid ounces Lactose Free Milk
Squeeze of lemon juice
2 tablespoons olive oil
A large squeeze of tomato puree
2 ounces Parmesan, grated
8 sun-dried tomatoes, roughly chopped
Teaspoon of salt


Mix the flour, salt and baking powder together.
Whisk all the wet ingredients.
Combine the mixtures, slowly at first, until they are a smooth paste.
Add the tomatoes and most of the Parmesan to the mixture.
You'll end up with a batter rather than a bread mix.
Pour this into a baking tray or bread tin (2lb minimum).
Sprinkle with the rest of the Parmesan.
Bake for around 50 minutes at 180 celcius.

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