This gluten-free tomato bread is super moist, lightly fluffy and delicious. It’s the perfect quick bread to accompany any mealtime or to have as a tasty snack! It turns out perfectly browned on the outside, and soft on the inside that doesn’t burn during baking. It is a perfect example of great quality ingredients that are simply put together. What’s more, it’s a great base to any open sandwich and always stays soft, so make it ahead if you can.

Preparation time 15 minutes

Cooking time 1 hour

Makes 1 loaf

  • 6 tablespoons Azada Organic Extra Virgin Olive Oil
  • 150 grams caster sugar
  • 2 large eggs at room temperature, beaten
  • 350 grams all-purpose/bread mix gluten-free flour
  • 1 teaspoon xanthan gum (or 1 teaspoon of ground flaxseed plus 2 teaspoons water, soak for 15 minutes and you will have a great replacement)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon sea salt
  • 200 grams sun-dried tomatoes, cut into thin strips
  • 1 tablespoon dried oregano
  • 230 grams unsweetened natural yoghurt, whipped
Tomato Bread Preparation:
  1. Preheat your oven to 180°C. Generously grease with a few drops of oil or line a standard 9 x 5-inch loaf tin and set it aside.
  2. Making the bread. Beat Azada’s Organic Extra Virgin Olive Oil, caster sugar and eggs on medium-high speed until light and fluffy in a bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer. 
  3. In a separate large bowl, place the gluten-free flour, xanthan gum (or xanthan gum replacement), baking powder, baking soda, salt and oregano, and using a spatula mix everything together thoroughly. Make a well in the centre of the flour mixture and add half the olive oil mixture and half the yoghurt. Mix to make a doughy-batter using a spatula. Add the remaining olive oil mixture, yoghurt and all the sun-dri ed tomatoes and continue to mix using the spatula. Mix for about 1 minute to ensure that all the ingredients are evenly distributed.
  4. Scrape the batter into the prepared loaf tin, and smooth the top with a wet spatula. Place the loaf in the centre of the preheated oven and bake for about an hour until golden brown or until the blade of a knife comes out clean when inserted into the centre of the loaf. Remove from the oven and allow to cool in the tin for 20 minutes before transferring to a wire rack to cool completely. Slice and serve with a generous brushing of melted butter.
  • To add even more oregano to this gluten-free bread recipe, replace the organic extra virgin olive oil with Olive Oil & Oregano.
  • If you fancy a sea salt crust, sprinkle a combination of coarse sea salt and dried oregano onto the top of the batter before placing into the oven to bake.

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