Failproof 5-ingredient homemade Low FODMAP dutch oven bread recipe. Crunchy on the outside, soft on the inside. You can make it in the bread machine or by hand.
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 is not so much because of gluten, but because of the fructans in wheat bread.
A lot of you ask me regularly for bread recipes that look like real bread. Well, after 7 years of trying, I finally made it!!!
This low FODMAP dutch oven bread is the closest I’ve ever been to a normal bread for three reasons:
- the crust is crunchy
- the core is soft and airy
- it’s amazingly tasty!
The secret behind this low FODMAP bread
… is to bake the bread in a cast iron dutch oven at high temperatures. And it’s not a new idea! You certainly remember the famous and viral no knead bread.
For best results, I recommend using an iron pan. You can also make the bread in a glass or stainless steel (without plastics) pan. And it also works in a cake pan, well covered with aluminum foil.
Ingredients
I used this gluten free and low FODMAP flour blend from Schar. Unfortunatelly their specific gluten free bread flour blends are not Low FODMAP.
Besides the flour mix, this low FODMAP dutch oven bread only has 4 more staple ingredients! So, besides getting a spectacular looking and tasting bread, it is also very easy to make!
And if you’re looking for more of my low FODMAP bread recipes, checkout this collection.
Low FODMAP Dutch Oven Bread
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 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!
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