Delicious Low Fodmaps Bread
Discover the perfect blend of flavor and digestive-friendly ingredients with this **Delicious Low FODMAPs Bread**! Specially crafted for those following a low FODMAP diet, this gluten-free bread uses ingredients like low FODMAP-certified all-purpose flour, tapioca starch, and psyllium husk powder to achieve a soft, tender texture with just the right amount of chewiness. Enhanced with olive oil and lactose-free almond milk, this recipe ensures a moist, golden loaf that's as satisfying as it is gut-friendly. Simple to make with less than 20 minutes of prep, this bread rises beautifully and bakes to perfection—ideal for sandwiches, toast, or enjoying fresh out of the oven. Whether you're managing IBS or just looking for a wholesome gluten-free option, this recipe will become a staple in your kitchen!
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour (Low FODMAP certified)
- 60 grams Tapioca starch
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 2.25 teaspoons Instant yeast
- 2 large Eggs
- 2 tablespoons Olive oil
- 180 milliliters Unsweetened almond milk (or lactose-free milk)
- 125 milliliters Warm water (around 40°C/105°F)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch (23x13 cm) loaf pan, or line it with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, psyllium husk powder, baking powder, salt, sugar, and instant yeast. Mix well to distribute the ingredients evenly.
In a separate smaller bowl, whisk together the eggs, olive oil, and almond milk until smooth.
Slowly add the egg mixture to the dry ingredients while stirring. Then, pour in the warm water gradually while continuing to mix. Stir until the dough is thick and sticky.
Transfer the dough into the prepared loaf pan. Use a spatula or damp hands to smooth the surface of the dough evenly.
Cover the pan with a clean kitchen towel and let the dough rise in a warm spot for about 30-40 minutes or until it has doubled in size.
Once risen, place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 15.8 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 422 mg | 32% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 502 mg | 11% | |
*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.
