Gluten-free sourdough bread with sun-dried tomato and thyme Calories

Mix gluten-free flour, gluten-free sourdough starter, water and salt, then fold in chopped sun-dried tomatoes and thyme. Let the dough ferment and bake it in a tin; gluten-free dough usually needs a different flour blend and handling than wheat dough.

Gluten-free dough lacks the elastic gluten network that holds many wheat loaves together. Too little hydration or slicing the loaf while it is still warm can make it more crumbly, so let the bread cool fully before cutting.

The flour is the main difference: this loaf uses gluten-free flours instead of wheat, rye or barley. Its rise and texture can therefore be different, and fermenting regular wheat dough as sourdough does not remove its gluten.

Keep it in an airtight container in a cool, dry place if you will eat it soon. The sun-dried tomatoes can affect moisture in the loaf, so seal the cut side; discard the whole loaf if you see mould.

Yes. Slice the loaf and freeze the slices in an airtight bag or container so you can take out only what you need. Toast slices straight from frozen or let them thaw at room temperature.

It pairs well with soup, salad, hummus, or cheese. Its savoury tomato-and-herb flavour works especially well with Mediterranean-style dips and vegetables, and it can also make a distinctive sandwich base.

Yes, it toasts well and can become crisp around the edges. Use a moderate setting because pieces of sun-dried tomato may darken quickly; check the slice as it toasts, especially if it is thin.

It may have a mild tang from sourdough fermentation, but the sun-dried tomatoes and thyme add savoury, herbal flavours. How pronounced the sourness is depends on the starter and fermentation, which vary between recipes.

Yes, but fresh tomatoes add more water and can make the crumb wetter. Sun-dried tomatoes give a concentrated flavour with less moisture, so adjust the dough carefully if you substitute fresh tomatoes.