Ingredients

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

Preparation

• Preparation Makes 1 loaf Method 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.