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Home » Recipes » Breakfast » Low Fodmap Oven Baked Bread

Low Fodmap Oven Baked Bread

August 14, 2014 By Joana Oliveira

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sliced low fodmap bread

Check out this Low FODMAP Oven Baked Bread Recipe. A rich flour blend of tapioca, rice, oat, buckwheat and millet. A homemade bread recipe that works!

sliced low fodmap bread seen from above

Let’s put our hands in the dough!

“Hands in the dough“ is a famous portuguese expression “mãos na massa“ which means to get your hands dirty with a culinary twist. As this was my first post ever back in 2014, my gut feeling told me that there was no better way to start than with a healthy, low FODMAP bread recipe that works!

At the time I had a hard time finding a gluten free bread I could eat. The solution was to make my own low FODMAP. It took me a lot of trial and error until I fould a recipe that actually worked! You won’t imagine the number of loafs that ended up in the trash can…. too hard or too thick, too dry or simply with an awful taste.

This is why I am thrilled to share with you this homemade low fodmap bread recipe that works!

What’s so special about this Low FODMAP Oven Baked Bread?

  • A healthy homemade low FODMAP bread with your favorite blend of flours, without additives such as gums or psyllium
  • It’s easier to make than in a bread machine
  • Its versatility – the combination of flours is endless, making it easy to use the flours you have available. This way you can also experiment different flavors and find your favorite!
  • You get a beautiful, homemade loaf to satisfy your bread cravings

This is on of my favorite bread loaf recipes and it just keeps surprising me all the time!

two slices of low fodmap bread

And for more of my low FODMAP bread recipes, checkout this collection.

sliced low fodmap bread
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4.30 from 10 votes

Low Fodmap Oven Baked Bread

The best low fodmap oven baked bread recipe. A rich flour blend of tapioca, rice, oat, buckwheat and millet. A bread recipe that works!
Prep Time20 mins
Cook Time1 hr 10 mins
Resting Time1 hr
Total Time2 hrs 30 mins
Course: Breakfast
Cuisine: Low Fodmap
Keyword: bread, buckwheat flour, low fodmap bread, millet flour, oat flour, oven baked bread, rice flour, tapioca
Servings: 14 slices
Author: My Gut Feeling

Ingredients

  • 1 cup |140gr|4.9oz brown rice flour
  • 1 cup |150gr|5.3oz tapioca
  • 1/2 cup |70gr|2.45oz One of these flours: millet, buckwheat or oat
  • 1/2 cup |70gr|2.45oz One of these flours: millet, buckwheat or oat
  • 1 tsp |6gr|0.2oz fine sea salt
  • 3 tbsp |42gr|1.48oz| brown sugar
  • 2 ¼ |8gr|0.3oz| tsp quick yeast
  • 2 eggs
  • 1 ½ cups warm water
  • 4 tbsp olive oil + more to grease the tin

Instructions

  • Lightly grease a 0,5kg|1lb loaf tin (25cm*11cm*7,5cm |10inch*9inch*4,5inch) with olive oil and dust with brown rice flour.
  • Mix the dry ingredients in a bowl.
  • Make a hole in the middle of the dry ingredients and add in the eggs, blending using your hands.
  • Slowly add in the warm water and gently knead until you get a sticky dough.
  • Spoon the oil over the mixture and bring it together into a ball of dough.
  • Spread the dough in the tin and leave to rise covered with a kitchen cloth in a warm place for about 1 hour.
  • Preheat the oven to 180ºC|350ºF. Put a tray of water at the bottom of the oven to create a moist environment while baking.
  • Bake for 1 hour and 10 minutes.
  • Let the loaf rest for 10 minutes on a cooling rack before slicing.

Notes

The flour combination is entirely up to you (except for the base ingredients: rice flour and tapioca). You can either choose two different flour mixes like millet + oat (my personal favorite) or just one cup of buckwheat flour, for example. These possibilities have all been tested successfuly. Even if it is the same recipe it is capable of creating different breads with distinctive flavours. Just try and pick your favorite mix.
Low Fodmap diet: buckwheat flour, even if well tolerated by many, is limited to 1/8 cup. Also oat flour, even if Low Fodmap, is not well digested by many. 1/2 a cup should be ok but I advise you to try one of these flours at a time to better evaluate your personal tolerance.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

Recipe updated on April, 6th 2022

Filed Under: Baking, Breakfast, Popular Recipes Tagged With: bread, buckwheat flour, flax seeds, millet flour, oat flour, rice flour

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Reader Interactions

Comments

  1. Julia

    October 22, 2014 at 12:36 am

    4 stars
    My first gut feeling recipe! A nice taste and colour. I think I used a cake tin that was too small though because the mixture didn’t all fit in and then it grew so much it was falling over the sides! What is the measurement of your tin? Also what is the size of your cup? I would like to try this recipe again 🙂

    Reply
    • Joana

      October 27, 2014 at 10:48 pm

      Hi Julia, thank you for your comment 🙂 I use US cups, I suppose you use UK ones? For baking you may prefer to remove 2 teaspoons from each cup measure to get from UK to US measures. My tin measures are 25cm*11cm*7,5cm / 10inch*9inch*4,5inch

      Reply
  2. Carlene Coleman

    December 6, 2014 at 7:38 pm

    You have measurements but mentioned “weigh dry ingredients”, can I get the weight instead of measure recipe? I find that everybody has a different weight of a cup, I know my husband and I do. Thanks for sharing your recipes, just found I have celiac. Wow whole new way of cooking.

    Reply
    • Joana

      December 7, 2014 at 3:02 pm

      Hi! Thank you for your suggestion. I´ve added the weight in grams and ounces to the recipe. It is quite a challenge to relearn how to cook! It can also be a journey of discovery and I wish you a smooth and creative one 😉

      Reply
  3. Joyce

    February 8, 2016 at 10:53 pm

    When you say “tapioca,” do you mean tapioca flour/starch? or whole tapioca?

    Reply
    • Joana

      February 12, 2016 at 12:14 pm

      Hi Joyce. It’s tapioca starch.

      Reply
  4. Marcsi

    September 28, 2020 at 11:29 am

    Hi Joana,

    a very big fan of you here, from Hungary! 🙂 Thank you for the great recipes! It’s such a luxury to know that all the dishes here are safe for me. Only one question to this recipe: isn’t the 1,5 cup water too much? (It was too much for me, I did’t get a dough, just a liquid (ca.it would have been a pancake)).

    Marcsi

    Reply
    • Joana

      September 28, 2020 at 1:48 pm

      Hi Marcsi! Thank you for reaching out! So glad to hear you enjoy the recipes :). Normally 1,5 cups works but it depends on the cup and also on the kind of flour (GF flours tend to need more water than regular). Because making bread withouth wheat can be complicated, I suggest you warm the water and pour slowly until you get a sticky dough and can make a ball. You’ll be able to control the consistency and if you need less water, it’s ok. If you already have a liquid dough, just add more rice flour until you get that consistency. Let me know if it works!

      Reply
      • Marcsi

        October 2, 2020 at 10:37 am

        Thanks Joana,

        succsess this way! I was more careful with the water, and the bread is fantastic! 🙂

        Thanks a lot!

        Reply
        • Joana

          October 10, 2020 at 5:25 pm

          Hey Marcsi! Thx for your feedback! So happy to hear 🙂

  5. Trisha

    June 21, 2021 at 4:58 pm

    Can regular yeast be used instead of instant yeast? I’d really like to try this today but I only have regular yeast on hand.

    Reply
    • Joana

      June 21, 2021 at 5:26 pm

      Hi Trisha! Active dry yeast and instant yeast can generally be used interchangeably, one-for-one. Because active dry yeast may be slower to rise, add an extra 10 to 15 minutes for the rise time.

      Reply
      • Trisha

        June 22, 2021 at 1:39 am

        Thanks!

        Reply
  6. Gayle

    November 17, 2021 at 7:48 pm

    Made two loaves as I added 1 cup of water to the original dough and it was like pancake batter, so I doubled all the other ingredients and that seemed to make the consistency right.

    Makes a very nice old fashioned, peasant style loaf. Will be great for open faced scandi style sandwiches.

    Do you think it would freeze well? You know, because two loaves…….

    Reply
    • Joana

      November 17, 2021 at 10:07 pm

      Thx for your feedback! It freezes well, I would suggest sliced.

      Reply

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!

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