Delicious Low Fodmaps Bread Recipe

Name: Delicious Low Fodmaps Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups oat flour (easily made from regular oatmeal, see 11, below); 1 cup rice flour (see 12 below, about the various flours); 1/2 cup tapioca flour; 1/2 cup cornstarch; 1/2 cup vital wheat gluten; 1 1/2 teaspoons salt; 1 1/2 - 1 3/4 cups lukewarm water; 2 tablespoons sugar; 1 tablespoon active dry yeast; 1 teaspoon vinegar; 2 tablespoons vegetable oil; 1 egg; 3 tablespoons cornmeal, for dusting ovenware

Servings: persons

2 cups oat flour (easily made from regular oatmeal, see 11, below)
1 cup rice flour (see 12 below, about the various flours)
1/2 cup tapioca flour
1/2 cup cornstarch
1/2 cup vital wheat gluten
1 1/2 teaspoons salt
1 1/2 - 1 3/4 cups lukewarm water
2 tablespoons sugar
1 tablespoon active dry yeast
1 teaspoon vinegar
2 tablespoons vegetable oil
1 egg
3 tablespoons cornmeal, for dusting ovenware

1
Add yeast and sugar to warm water; set aside.
2
Mix the three flours, cornstarch, vital wheat gluten and salt together.
3
Beat egg in a small bowl; add vegetable oil and vinegar.
4
Add water/yeast and egg mixture to flour mix. Mix well (I did this by hand, but I suppose you could use a mixer). Dough will be very wet and sticky - too wet to knead.
5
Cover with oiled plastic wrap and place in a warm spot to rise for about 1 hour.
6
After about an hour, dough should be airy and well risen. Keeping dough in bowl, punch down through plastic wrap.
7
Allow to rise again (for about 1 hour).
8
About 1/2 hour before the dough is finished rising, heat the oven to 450u00b0F Place a Dutch oven or large glass casserole inside for about 20 minutes.
9
When the dough is risen, it will be quite wet, but full of air pockets. Carefully pull out the oven shelf with the pre-heated casserole. Toss a handful of cornmeal into the hot casserole. Then, tilt the dough bowl over the casserole and quickly pour and scrape the dough inside. Place the cover (or aluminum foil) on top and return to the oven.
10
Turn the heat down to 400 F., and bake for 25-30 minutes. Then remove the cover and bake for 10 minutes more. When done, the bread will be golden-brown, with a chewy-crunchy crust (especially the bottom). The crumb will be just like regular bread.
11
To make oatmeal flour, grind regular oatmeal in a coffee grinder finely. Easy and quick.
12
These flour proportions aren't etched in stone. Rice and tapioca flour are rather expensive which is why I used a lot of oatmeal flour. I may try this again with only oat flour and cornstarch, for a very economical loaf, and see how that tastes.

584

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups oat flour (easily made from regular oatmeal, see 11, below), 1 cup rice flour (see 12 below, about the various flours), 1/2 cup tapioca flour, 1/2 cup cornstarch, and more.

Yes, Delicious Low Fodmaps Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Delicious Low Fodmaps Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions