Rustic Sundried Tomato Bread

Pippa Kendrick

Prep Time: 25M
Cooking Time: 17M
Serves: 8

There's more where this came from!


  1. 130g gluten-free plain flour, plus extra for handling
  2. 100g gram flour
  3. 1 tbsp baking powder
  4. 5 sundried tomatoes, plus 2 tbsp of their oil
  5. 150ml almond milk – or your favourite dairy-free milk
  6. 1 tsp cider vinegar – or 1 tbsp lemon juice

This rustic and loosely shaped bread has a lovely golden crust and a rather nice crumb interior, it is so incredibly quick and simple, and makes the perfect off-the-cuff lunch teamed with some creamy hummus and cherry tomatoes. Feel free to play around with the added flavours; the addition of olives or thyme and rosemary would all work well, perhaps some pine nuts too.


  • Makes 1 loaf


Preheat the oven to 220c.

Place all of the dried ingredients into a large mixing bowl and stir together. Next add the sundried tomatoes and toss together in the flours so that the pieces become coated – this will allow them to become evenly distributed.

Pour over the almond milk, oil and cider vinegar (or lemon juice) and then mix together until you have a large, tacky ball of dough. Coat your hands in extra flour and carefully lift the loose dough and place on to a large baking tray, shaping it into a round loaf approximately 6 inches in diameter.

Score the top of the loaf into 8 segments (you can be quite light with the knife as the dough is so soft). Bake the bread in the oven for 15-18 minutes or until golden and crusty. Remove from the oven, leave to cool for 10 minutes and then cut into segments and enjoy.

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails