Sun-Dried Tomato Gluten-Free Bread - Quick Yeast Recipe
A savory gluten-free bread featuring chopped sun-dried tomatoes that add bursts of concentrated flavor and chewy texture throughout each slice. This simple yeast bread uses warm water activation and bakes to a golden brown crust in just 45 minutes. Perfect for sandwiches, toast, or serving alongside soups and salads. The sun-dried tomatoes provide Mediterranean flair while the gluten-free flour creates a tender crumb that rivals traditional wheat breads.
Ingredients
Instructions
- 1
Preheat oven to 375°F
- 2
Combine warm water and yeast in mixing bowl and let sit for 5 minutes
- 3
Add gluten-free flour, salt, olive oil, and chopped sun-dried tomatoes to yeast mixture and mix until well combined
- 4
Pour batter into greased loaf pan
- 5
Bake for 45 minutes or until top is golden brown and toothpick inserted in center comes out clean
- 6
Let bread cool in pan for 10 minutes, then transfer to wire rack to cool completely
Tips
Ensure water is warm but not hot (around 100-110°F) to properly activate yeast without killing it.
Grease the loaf pan well to prevent sticking since gluten-free batters can be more delicate.
Let bread cool completely before slicing for cleanest cuts and best texture.
Good to Know
Store wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored wrapped at room temperature.
Serve sliced at room temperature, toasted, or warmed.
Common Mistakes
Don't use hot water with yeast to avoid killing it.
Don't skip the cooling time to avoid gummy texture when slicing.
Substitutions
5
3
FAQ
Can I use fresh tomatoes instead of sun-dried?
Yes, but use only 1/4 cup diced fresh tomatoes and drain excess moisture to prevent soggy bread.
How long does this bread keep?
Store wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
Can I freeze this bread?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.