I just had to create a gluten free sun-dried tomato bread with some Parmesan cheese. I love creating recipes that contain food to which I’m allergic, tomatoes in this case. I enjoy living vicariously through my husband’s meals. He thoroughly enjoyed this bread. He said that he could taste the Parmesan but didn’t recognize the sun-dried tomatoes. He did, however, note that whatever it was, was a little sweet. So, obviously the sun-dried tomatoes are not overpowering, but add just the right something to this lovely bread. I’m thinking it would make an awesome grilled cheese sandwich. He agreed but had his first piece as soon as I sliced the loaf along with some margarine.
To make this bread, as you see in the photo, I used my Breadman BK1050S. The crust turns out quite darker in the bread machine. This bread develops darker crust for two reasons. The cheese is the main contributor. It’s dairy and fat content darken the crust. The second contributing factor is the tomatoes. As you can see, the tomatoes mix with the dough and make the dough a pinkish red color, which in turn makes the crust a deep orange color.
Gluten Free Sun-Dried Tomato Bread
- 1 cup + 2 tablespoons water
- 1/4 cup light extra virgin olive oil or oil of choice
- 1/4 cup drained sun-dried tomatoes in oil & Italian herbs (45g)
- 3 large eggs 1/2 cup, at room temperature
- 2 tablespoons honey or agave or sugar
- 1 teaspoon gluten-free apple cider vinegar
- 3/4 cup gluten-free oat flour or 2/3 cup sorghum flour
- 1/2 cup + 2 tablespoons brown rice flour
- 1 cup + 2 tablespoons potato starch
- 1/2 cup cornstarch or tapioca flour/starch
- 1/4 cup flaxseed meal golden and/or brown*
- 1 tablespoon xanthan gum or 4 teaspoons guar gum for corn-free
- 1/4 cup + 2 tablespoons finely grated Parmesan cheese 45g
- 2-1/4 teaspoons instant dry yeast
- 1 teaspoon sea salt
To Make in a Bread Machine:
Add the wet ingredients to the bowl of your bread maker; set aside.
In a separate bowl, whisk together the remaining dry ingredients and add to the top of the wet ingredients.
Using a bread machine with a gluten free setting, follow the manufacturer's instructions. For my Breadman BK1050S, I use setting number 10 for gluten free.
In my machine, after 15 - 20 minutes of stirring, I open the machine and using a silicone spatula, I scrape any loose flour away from the sides and bottom. For non-gluten-free machines, you can do this as you see fit. Let the machine do the rest. Total time is 3 hours in my machine.
If desired, after the stirring has completed (31 minutes after my machine begins), remove the paddle from the machine to avoid a large hole at the bottom. Also, if desired, add oatmeal or your favorite seeds to the top of the bread. Using moistened fingers, pat the oatmeal and/or seeds into the dough using the back of your fingers.
Once baked, remove the kneading peddle, if still in the bottom of bread. Transfer to a wire rack to cool completely, about 2 hours.
Slice using a serrated knife, electric meat/bread slicer fitted with a serrated blade, or electric serrated knife.
Use for sandwiches or toast. Freeze leftover slices and thaw as needed in the microwave or at room temperature for a short period.
To Make in an Oven:
Perform the steps above for 1 - 2 in the bowl of your mixer. Beat for 6 minutes using the paddle attachment. Transfer to an oiled 9 x 5-inch loaf pan; allow to rise at room temperature for 40 minutes or until 1-inch over the rim of the pan.
Preheat the oven to 350ºF. Bake on the center shelf for 90 minutes.
Immediately remove from the pan and cool completely on a wire rack. Slice and store as described in the above instructions.
*Brown flaxseed is visible in bread. Golden melts into the dough.