Ingredients for Gluten Free Tomato Cheese Loaves
- Gluten Free Flour
- 2 tablespoons sugar
- Gluten Free Baking Powder
- Garlic Salt
- Italian Seasoning
- Dried Oregano
- Roma Tomatoes
- 6 tablespoons melted unsalted butter
- Unsweetened Applesauce
- 1/2 cup milk
- Edam Cheese
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How to Make Gluten Free Tomato Cheese Loaves
- Preheat oven to 350°F (175°C). Lightly grease a mini-loaf pan or a large loaf pan.
- In a large bowl, whisk together 2 cups gluten-free all-purpose flour blend, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1 teaspoon dried oregano.
- Make a well in the center of the dry ingredients.
- In a separate bowl, combine 1 (14.5 ounce) can diced tomatoes, drained, 6 tablespoons melted unsalted butter, 1/4 cup unsweetened applesauce, 1/2 cup milk, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the well of the dry ingredients.
- Gently blend by hand until just combined. Do not overmix.
- Fill the prepared mini-loaf pan about ¾ full. If using a large loaf pan, fill accordingly.
- Sprinkle 1/2 cup grated cheddar cheese (or your preferred cheese) evenly over each loaf.
- Bake mini loaves for 25-30 minutes, or a large loaf for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious gluten-free tomato and cheese loaves!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
6g
Carbs
1g
