1/4 cup sun-dried tomatoes in oil, drained and chopped 1 cup gf flour 1 Tablespoon sugar 1/4 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon cayenne pepper 2 eggs 2 Tablespoons fresh thyme, chopped 1/3 cup walnuts, finely chopped
Preheat oven to 350 degrees F and grease a baking sheet. In a large bowl blend flour, sugar, salt, baking powder and cayenne. Add eggs and thyme and combine well. Add tomatoes and walnuts and knead into ball. The dough will be stiff.
Turn dough onto a floured surface and pat and roll into a 10" square about 1/4 " thick. Cut dough into quarters and transfer to baking sheet.
Bake for 10 minutes, turn and bake for 10 more minutes. Transfer to a rack to cool completely.
To serve, break into irregular pieces.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.