Gluten Free Tomato Bread


Nothing is more Italian than this amazing tomato bread.


  • ½ c. almond flour
  • 1½ c. sorghum flour
  • 1 ½ c. tapioca starch
  • ½ c. gluten free brown rice flour
  • ½ c. sun-dried tomatoes, chopped
  • 4 tsp. dried basil
  • 1 tsp. raw sugar
  • 2 tsp. xanthan gum
  • 1 ½ tsp. sea salt
  • 1 tsp. lemon juice
  • 3 Tbsp. olive oil
  • 2 tsp. minced garlic
  • 2 free range eggs, beaten
  • 1 ¼ c. warm water
  • 1 packet rapid dry yeast


  1. Warm the oven by turning it on for 5 minutes.
  2. Line a 9” pan with parchment paper.
  3. Proof the yeast by adding it to a cup of warm water plus the sugar.
  4. Combine all dry ingredients. Add the proofed yeast, olive oil, lemon juice, eggs and rest of the water to the dry ingredients. Mix until combined and add tomatoes and mix.
  5. Scoop the dough into the baking pan and set it in the warm oven. Allow the bread to rest for 20 minutes.
  6. Turn on the oven to 375F and bake the bread for about 30 minutes (brush the top with olive oil at 20 minutes).
  7. Remove the pan from the oven and let it cool on a wire rack before removing the bread.
  8. Serve warm with extra virgin olive oil.