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Home » Recipes » Breakfast » Low FODMAP Dutch Oven Bread

Low FODMAP Dutch Oven Bread

April 29, 2021 By Joana Oliveira

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sliced bread on a board

Failproof 5-ingredient homemade Low FODMAP dutch oven bread recipe. Crunchy on the outside, soft on the inside. For bread machine or by hand.

pão dentro de um tacho de ferro

One of the biggest challenges of the Low FODMAP diet is that, at least during the first phases, we have to stop eating regular bread. It’s not so much because of the gluten, but because of the fructans in wheat bread.

You regularly ask me for bread recipes that look like real bread. Well, after 7 years of trying breads, I finally got it!!!

This low FODMAP dutch oven bread is the closest I’ve ever been to a normal bread for 3 reasons:

  • the crust is crunchy
  • the crumb is soft and airy
  • and it tastes great!

And the secret to this low FODMAP bread is…

…..to bake it in a pan with the oven at high temperatures. And it’s not a new idea! Surely you remember the famous and viral no knead bread.

For better results I recommend a cast iron pan. A stainless steel pan(no plastics), an oven-proof glass dish with a lid or a cake tin well covered with aluminum foil will also do the trick.

And if you liked this recipe, take a look at this low FODMAP bread recipes collection.

a bread in a cast iron dutch oven
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4.25 from 8 votes

Low FODMAP Dutch Oven Bread

Failproof 5-ingredient homemade Low FODMAP dutch oven bread recipe. Crunchy on the outside, soft on the inside. For bread machine or by hand.
Prep Time20 mins
Cook Time50 mins
Resting time/ bread machine1 hr 30 mins
Total Time2 hrs 30 mins
Course: Breakfast
Cuisine: Low Fodmap
Keyword: bread, dutch oven bread
Servings: 10 slices
Author: My Gut Feeling

Ingredients

  • 11.8 fl oz | 350ml water
  • 1 tbsp olive oil
  • 21 oz | 600g all purpose gluten free and low FODMAP flour blend
  • 1 tsp salt
  • 0.35 oz | 10g dry yeast

Instructions

  • Place all the ingredients in the bread machine or in a large bowl if done by hand. Start by adding the water (if done by hand, water must be warm) and oil, followed by the flour and salt, finishing with the yeast.
  • In the bread machine – Use the 1h30 program that kneads and leavens (Exo. Kenwood program 10). After 5 minutes, use a spatula to peel off the dough from the edges.
  • By hand – Mix the ingredients well by hand for a few minutes and knead into a ball. Let the dough rest for an hour and a half, covered with a kitchen towel.
  • Place a covered pan in the empty oven (without dough) and preheat to 480ºF | 250ºC (approx. 20 min). Once the time is up, remove the pan and cover with parchment paper (be careful not to burn yourself). Place the dough, cover and return to the oven. After 30 minutes, remove the lid and let the bread brown for approximately 15-20 minutes or to taste.
  • Like all gluten-free breads, it dries quickly. I recommend slicing and freezing. A few minutes before consuming, defreeze in the microwave and / or toast and you're ready to eat!
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!
plano próximo de um pão em tacho de ferro

Filed Under: Baking, Breakfast, Popular Recipes, Vegan Tagged With: bread

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Reader Interactions

Comments

  1. Kim

    March 4, 2022 at 11:12 pm

    I’d like to double check the measurements, my dough was very dry (crumbly in fact) and I ended up adding more water. I wasn’t sure what the consistency should look like when you set it aside to rest.
    Thanks!

    Reply
    • Joana Oliveira

      March 14, 2022 at 5:18 pm

      Hi Kim. It’s usually pasty-liquid. What kind of flours did you use? Some rice flours absorb too much water.

      Reply
  2. Lucy

    March 20, 2022 at 12:25 pm

    Hi Joana, I’d like to know whether you could use oat flour for this recipe?

    Reply
    • Joana Oliveira

      March 30, 2022 at 9:15 am

      Hi Lucy! You’ll need a gf flour blend. Only oat flout won’t do the job. You’ll also need some starch.

      Reply
  3. Alene

    April 5, 2022 at 6:55 pm

    What are the dimensions of your pot? I’m trying to figure out what pan to use. Thank you.

    Reply
    • Joana Oliveira

      April 6, 2022 at 11:39 am

      Hi Alene! My pot measures 23cm, 9 inches. Hope you like the recipe 🙂

      Reply
  4. Katie

    September 4, 2022 at 2:56 pm

    4 stars
    The flavor is good, but I have two constructive criticisms: 1. In the U.S., the Schar Gluten Free flour is hard to find and expensive on Amazon. The loaf cost me over $18 USD. I’ve purchased some alternatives, so I’ll have to try the recipe with them. 2. The yeast didn’t seem to activate, producing a very dense bread. I think the recipe needs to specify to be sure to add warm water, if making by hand (bread machine heats everything). I used filtered water from the fridge, so it started out cold, then I put it in the microwave for one minute, but I don’t think it heated up enough…

    Reply
    • Joana Oliveira

      October 3, 2022 at 9:17 am

      Hi Katie, thank you for your comments and suggestions. Indeed, water must be warm to activate the yeast. I’ve added a note in the recipe.

      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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