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.)
Cost $6-$7 (or possibly less with bulk ingredients)
hand held electric beaters or other electric mixer
2cupssorghum flour(OR, for VAD, replace this with rice, oat, buckwheat etc.)
1-¼cupspsyllium husk wholeNOT 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.
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.
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.
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.
Using a spatula or your fingers and hands, scoop/scrape dough into loaf-shaped mound. Transfer into prepared loaf pan.
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.
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.