Rub some oil around the inside of a 500g/1lb loaf tin or insert a loaf liner.
Put the egg white, sugar, salt, 2 spoons of the oil, vinegar, and water into a bowl and whisk together well.
Add the flour and yeast, mixing to a smooth, thick batter.
Chop the tomatoes into chunks, add it to the bowl with the oregano and basil and stir to combine.
Sprinkle the last spoon of oil over the batter and use spatula to turn the mixture a couple of times in the bowl, to form an oily, doughy mass.
Tip the doughy mass into the prepared tin and smooth the top.
Invert a large mixing bowl over the tin and leave until the dough has risen to 7mm/¼” below the top of the tin, about 60-90 minutes.
Pre-heat the oven.
Remove the upturned bowl and bake for 45-50 minutes.
Turn out the cooked loaf to cool on a wire rack.
Allow the bread to cool completely before slicing.
Delicious on its own or toasted.
500g/1lb loaf tin and 2 x mixing bowls
220˚C, Fan 200˚C, 425˚F, Gas 7
Super... The sun dried toms add a touch of sweetness but also moisture. So important in a gluten free bake as there's always a tendency to be on the drier side! I didn't get much of a rise but I used regular yeast so will be trying the quick yeast as per the recipe next time!!!