Let’s put our hands into the dough!
“Hands into the dough“ is a translation from the portuguese expression “mãos na massa“ which means something like “get your hands dirty“ with a culinary twist.
As this is my first post, my gut feeling tells me that there is no better way to start than with a healthy, Low Fodmap Oven Baked Bread recipe that you can experiment and recreate according to your taste.
This is by far my favorite bread loaf recipe and it just keeps surprising me all the time!
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!
Servings: 14 slices
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 @my_gut_feeling or tag #mygutfeeling!
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 🙂
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
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.
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 😉
When you say “tapioca,” do you mean tapioca flour/starch? or whole tapioca?
Hi Joyce. It’s tapioca starch.
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
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!