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Gluten Free Sun-Dried Tomato Bread

When you want a special bread for guests, just as a treat for yourself, or family members, make this bread. It can make whatever you're making, special.
Course Bread, Breakfast, Lunch
Cuisine American, Italian
Ingredient Keyword parmesan, sundried tomatoes, tomatoes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 12 slices

Ingredients

  • 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

Instructions

To Make in a Bread Machine:

  1. Add the wet ingredients to the bowl of your bread maker; set aside.
  2. In a separate bowl, whisk together the remaining dry ingredients and add to the top of the wet ingredients.
  3. 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.
  4. 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.
  5. 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.
  6. Once baked, remove the kneading peddle, if still in the bottom of bread. Transfer to a wire rack to cool completely, about 2 hours.
  7. Slice using a serrated knife, electric meat/bread slicer fitted with a serrated blade, or electric serrated knife.
  8. 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:

  1. 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.
  2. Preheat the oven to 350ºF. Bake on the center shelf for 90 minutes.
  3. Immediately remove from the pan and cool completely on a wire rack. Slice and store as described in the above instructions.

Tips

*Brown flaxseed is visible in bread. Golden melts into the dough.