Gluten-Free Savory Bread with Cream Cheese and Cherry Tomatoes
Elevate your gluten-free baking game with this irresistible Gluten-Free Savory Bread with Cream Cheese and Cherry Tomatoes! Crafted with wholesome gluten-free flour and psyllium husk for a perfectly tender crumb, this bread bursts with Mediterranean flavors from dried oregano, creamy dollops of seasoned cream cheese, and juicy cherry tomatoes. The almond milk and apple cider vinegar mixture lend an airy texture, while a hint of garlic and black pepper provide subtle spiced undertones. Garnished with fresh basil leaves, this savory loaf makes for an elegant appetizer, a side dish at brunch, or a snack to savor any time. Ready in under an hour, this visually stunning and deliciously flavorful bread is sure to impress gluten-free and non-gluten-free eaters alike!
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Recipe Information
Ingredients
- 260 grams Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Dried oregano
- 1 teaspoon Baking soda
- 1 tablespoon Psyllium husk powder
- 240 milliliters Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 60 milliliters Olive oil
- 1 large Egg
- 200 grams Cream cheese
- 150 grams Cherry tomatoes
- 10 grams Fresh basil leaves
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper or lightly grease it.
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, salt, dried oregano, baking soda, and psyllium husk powder.
In a separate bowl, whisk together the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk-like consistency.
Add the olive oil and egg to the almond milk mixture, and whisk until well integrated.
Pour the wet ingredients into the dry mixture and stir until a smooth batter forms.
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
In a small bowl, mix the cream cheese with black pepper and garlic powder, then dollop spoonfuls of it evenly across the top of the bread batter.
Cut the cherry tomatoes in half and evenly distribute them across the top of the batter, gently pressing them into the surface.
Bake in the preheated oven for 40-45 minutes, until the bread is golden and a skewer inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, garnish with fresh basil leaves, slice, and enjoy.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 422 mg | 140% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 265.7 g | 97% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 12.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 748 mg | 58% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
