This gluten free sun-dried tomato basil bread is one of my favorite savory breads to make. It’s soft, flavorful, and honestly tastes like something you’d get from a bakery.
The combination of sun-dried tomatoes, fresh basil, and mozzarella cheese makes every slice so good. Add some garlic to the mix and you’ve got a bread that’s packed with flavor without being complicated.
It’s also 100% gluten free, which is great if you or someone in your family avoids gluten. You really can’t tell the difference here, and that’s what makes this recipe a winner.
The ingredient list is pretty short and everything is easy to find. No weird specialty items, no long rising times. You mix it, bake it, and enjoy it.
Whether you eat it on its own, dip it in soup, or serve it alongside pasta, this bread fits right in. Let me show you how to make it.
Why You’ll Love This Recipe
Packed With Flavor – Between the sun-dried tomatoes, fresh basil, garlic, and melty mozzarella, this bread is bursting with savory Italian-inspired flavor in every single bite.
Actually Tastes Like Real Bread – A lot of gluten free breads can taste dry or cardboard-like, but the buttermilk and olive oil in this recipe keep it soft, moist, and genuinely delicious.
No Yeast Needed – This bread uses baking powder and baking soda instead of yeast, which means no waiting around for dough to rise and no stressing about whether your yeast is still active.
Ready in Under an Hour – You can mix everything together in minutes and have a warm loaf of bread on your table in well under an hour, making it perfect for a last-minute side dish.
Ingredients
- 2 cups Gluten Free All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 3 large Eggs
- 1 cup Buttermilk
- 1/4 cup Olive Oil
- 1/2 cup Sun-Dried Tomatoes, chopped
- 1/3 cup Fresh Basil, chopped
- 1/2 cup Mozzarella Cheese, shredded
- 2 cloves Garlic, minced
How to Make
Step 1
Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper.
Step 2
Whisk together gluten free flour, baking powder, salt, and baking soda in a large bowl.
Step 3
In another bowl, beat eggs, buttermilk, and olive oil until well combined and smooth.
Step 4
Pour wet ingredients into dry ingredients and stir until just combined. Fold in sun-dried tomatoes, basil, mozzarella, and garlic until evenly distributed.
Step 5
Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes until golden and a toothpick comes out clean.
Step 6
Cool in pan for 10 minutes, then transfer to a wire rack. Best served slightly warm or toasted with butter.
Helpful Tips
Pat Your Sun-Dried Tomatoes Dry
If you’re using oil-packed sun-dried tomatoes, make sure you drain them well and pat them dry with a paper towel before chopping. Extra oil from the tomatoes can throw off the moisture balance of the batter and make the bread greasy or too dense in spots.
If you’re using the dry-packed kind, soak them in warm water for about 10 minutes first to soften them up, then drain and pat dry. You want them soft enough to chew easily but not dripping wet when they go into the batter.
Don’t Skip the Parchment Paper
Gluten free bread sticks to pans way more than regular bread does. Even if you grease the pan really well, there’s a good chance the bottom or sides will tear apart when you try to get it out. Lining with parchment paper makes sure the whole loaf comes out clean and in one piece.
Cut the parchment so it covers the bottom and hangs over the two long sides of the pan. That way you can use the overhang as handles to lift the bread straight out after it cools for 10 minutes. It makes the whole process so much easier.
Use Room Temperature Ingredients
Take your eggs, buttermilk, and olive oil out of the fridge about 30 minutes before you start. When everything is at room temperature, the wet ingredients blend together more smoothly and mix into the dry ingredients more evenly.
Cold buttermilk and cold eggs can make the batter lumpy and harder to work with. It can also cause the olive oil to clump up a little instead of spreading evenly through the batter.
If you forgot to take them out ahead of time, you can set the eggs in a bowl of warm water for 5 minutes and gently warm the buttermilk in the microwave for about 10 seconds.
You Might Also Like
- Gluten Free Banana Bread
- Gluten Free Blueberry Muffins
- Gluten Free Crunchy Cheese Crisps
- Gluten Free Everything Bagel Crackers
- Gluten Free Mac & Cheese
Frequently Asked Questions
Can I use dried basil instead of fresh basil in this bread?
You can use dried basil if fresh isn’t available, but you’ll want to use about 1 tablespoon of dried basil instead of the 1/3 cup fresh. Dried herbs are much more concentrated in flavor, so a little goes a long way.
That said, fresh basil really does make a difference here because it pairs so well with the sun-dried tomatoes and gives the bread a brighter, more aromatic taste.
Gluten Free Sun-Dried Tomato Basil Bread
Equipment
- 9x5 inch loaf pan
- wire rack
Ingredients
- 2 cups Gluten Free All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 3 Large Eggs
- 1 cup Buttermilk
- 1/4 cup Olive Oil
- 1/2 cup Sun-Dried Tomatoes, chopped
- 1/3 cup Fresh Basil, chopped
- 1/2 cup Mozzarella Cheese, shredded
- 2 cloves Garlic, minced
Instructions
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with parchment paper.
- Whisk together gluten free flour, baking powder, salt, and baking soda in a large bowl.
- In another bowl, beat eggs, buttermilk, and olive oil until well combined and smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in sun-dried tomatoes, basil, mozzarella, and garlic until evenly distributed.
- Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack. Best served slightly warm or toasted with butter.