Gluten Free Cheesy Tomato Corn Bread

Dairy
A quick loaf that needs no proving you can either bake this as a loaf or as rolls using muffin tins or ramekins. When using soda to make bread don't use too much otherwise you have a strange aftertaste and green hint to the bread. This is lovely with melted cheese or to mop up pasta sauce. Or use to make crostini. It can be made equally well with roasted red peppers

200g (8oz) Gluten Free Bread Flour
1 tsp salt
1tbsp fresh rosemary
½- ¾ tsp bicarb of soda
300 ml live yoghurt
2 large eggs
2 tsp tomato puree
75g (3oz) sun dried tomatoes on olive oil
3 tbsp olive oil - from the tomatoes
50g (2oz) grated Parmesan cheese

Sieve the Flour, bicarb and salt into a bowl.

In a separate bowl beat together the oil, eggs, yoghurt and the cheese

Chop the tomatoes and the rosemary; add these to the wet mix. Pour the wet mix into the flour and work together with a spoon. You will have a fairly tight batter.

Pour the mixture into a ready greased or lined 900g (2lb) loaf tin or 12 muffin tins and bake for 45 minutes - bread or 20 minutes rolls in a preheated oven 180ºC Fan, 205ºC, 400ºF, Gas Mark 6. The bread should sound hollow if you knock it.

Gluten Free Cheesy Sun Dried Tomato Loaf