Gluten Free Tomato Cheese Loaves
Elevate your snack game with these flavorful Gluten Free Tomato Cheese Loaves, a perfect fusion of wholesome comfort and bold Mediterranean-inspired flavors. Featuring a blend of gluten-free flour, oregano, garlic powder, and tangy tomato paste, these mini loaves are packed with soft, cheesy goodness from shredded cheddar and grated Parmesan. Topped with vibrant cherry tomato halves and optional parsley garnish, they bake to golden perfection in just 25 minutes. Whether you're looking for a savory brunch addition, a grab-and-go snack, or a crowd-pleasing appetizer, these gluten-free mini loaves deliver on taste and texture for everyone to enjoy.
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Dried oregano
- 0.5 teaspoons Garlic powder
- 120 milliliters Milk (dairy or non-dairy)
- 2 tablespoons Tomato paste
- 2 pieces Eggs (large)
- 3 tablespoons Olive oil
- 100 grams Shredded cheddar cheese
- 30 grams Grated Parmesan cheese
- 6 pieces Cherry tomatoes (halved)
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a mini loaf pan or muffin tin with non-stick spray or olive oil.
In a medium bowl, mix the gluten-free all-purpose flour, baking powder, salt, dried oregano, and garlic powder until evenly combined.
In a separate large bowl, whisk together the milk, tomato paste, eggs, and olive oil until smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently to combine until no dry streaks remain. Do not overmix.
Fold in the shredded cheddar cheese and grated Parmesan cheese until distributed evenly throughout the batter.
Divide the batter evenly among the cavities of the mini loaf pan or muffin tin, filling them about three-quarters full.
Place a halved cherry tomato on top of each loaf and gently press it into the batter.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the loaves from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Optional: Sprinkle chopped parsley on top of the cooled loaves for a fresh garnish before serving.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.9 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1300 mg | 100% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 902 mg | 19% | |
*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.
