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Gluten-Free Tomato Bread Recipe Paleo

Gluten-Free Tomato Bread

  • Author: Simone Van Den Berg
  • Total Time: 55 mins


  • 200 gr (1/2 pound) almond flour
  • 1 tbsp of pumpkin seeds
  • 1 tbsp of mixed French herbs
  • salt and pepper
  • ½ tsp bicarb(baking soda)
  • 2 cloves of garlic
  • 1 red onion
  • 2 cups of sundried tomatoes
  • a little bit of lemon juice
  • 4 eggs
  • 1 tbsp of coconut oil


  1. Preheat the oven to 180 C.
  2. In a large bowl mix the almond flour, the pumpkin seeds, herbs, pepper, salt and bicarb. Mix it well.
  3. Chop the garlic. Chop the onion and the sundried tomatoes in small pieces.
  4. Add this to the other ingredients in the bowl. Add the lemon juice and stir everything together
  5. In a separate bowl wisk the eggs well till they become foamy and add this to the large bowl. Again stir well. Melt the spoon of coconut oil in a small saucepan and pour into the rest of the mix
  6. Line your baking tin with baking paper and put your mix into the tin. It’s needs to be a fairly firm mixture. With the back of a spoon press the contents into the form.
  7. Cover with aluminium foil and bake in the oven for 20 minutes.
  8. Remove the foil and bake for another 20 minutes. The bread will rise a little bit and become brown
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Baking
  • Cuisine: Gluten-Free, Paleo
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