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whole loaf of baked homemade low fodmap bread

Low-FODMAP Bread Recipe (Gluten-free, Vegan, Sandwiches, Rolls)

Low-FODMAP Bread Recipe is a tender, delicious loaf bread, great for everyday use: plain, as toast, for sandwiches and more. The dough may even be used for rolls. Gluten-free, Vegan, yeast-free and easy to make. (Potato-free, no gums or mixes.)
Course Bread, Breakfast, DInner, lunch, Side Dish
Cuisine American
Keyword bread, gluten-free, low-FODMAP, oat, potato-free, sorghum, vegan bread, yeast free
Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 197kcal
Author Megan
Cost $6-$7 (or possibly less with bulk ingredients)


  • hand held electric beaters or other electric mixer
  • bowl
  • oven


  • 2-¼ cups water
  • 2 cups sorghum flour (OR, for VAD, replace this with rice, oat, buckwheat etc.)
  • 1-¼ cups psyllium husk whole NOT powder: I recommend you specifically use the brand linked to here, to ensure recipe success. Other brands vary too much, and some readers have ended up with inconsistent results.
  • ½ cup oat flour
  • ½ cup masa harina (white masa flour), OR, if you prefer: fine to use buckwheat, millet, rice or amaranth
  • ¼ cup avocado oil OR coconut oil or butter, melted
  • 3 Tablespoons maple syrup
  • 2 Tablespoons apple cider vinegar , rice vinegar or lemon juice
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt


  • Preheat oven to 375° Fahrenheit. Grease a loaf pan, or line with parchment paper, and set aside.
  • In a large bowl, combine the dry ingredients: sorghum, oat flour and masa (or your preferred Low-FODMAP flour), psyllium husk, baking powder, baking soda and sea salt. Stir briefly to mix.
    low fodmap bread recipe process - flours in mixing bowl
  • Pre-measure the liquid ingredients, so they're all ready, (or combine them in a small bowl). Add the wet ingredients to dry ingredients: water, fat of choice, sweetener and vinegar.
    wet ingredients added to dry ingredients in mixing bowl
  • Use handheld beaters or other electric mixer to combine. Dough will be thin at first, but after mixing and sitting for a minute will become quite thick.
    low fodmap bread recipe process -- the batter or dough after it's been mixed
  • Using a spatula or your fingers and hands, scoop/scrape dough into loaf-shaped mound. Transfer into prepared loaf pan.
    low fodmap bread dough in bowl
  • Shape to be slightly mounded in the center. Wet three fingers or the back of a spoon with water to rub and smooth the top surface.
    bread dough in pan ready to be baked
  • Bake in preheated oven 50 to 60 minutes. To check for doneness, you may turn the loaf pan upside down to gently dump out the loaf, and give the bottom a light thump with your fist. The inside should sound hollow. Allow to cool on a rack for about 30 minutes before slicing.
    loaf fodmap bread loaf cooling on rack


Calories: 197kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 134mg | Fiber: 9g | Sugar: 4g | Calcium: 86mg | Iron: 1mg