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+ servings
stovetop bread cut in half
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5 from 3 votes

Low FODMAP Stovetop Bread

Low FODMAP Stovetop Bread ready in less than 15 minutes! An easy, healthy and delicious recipe. No oven or bread machine needed.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: Low Fodmap
Keyword: bread, quick bread
Servings: 1 person


  • 1 tbsp rice flour
  • 1 tbsp corn, millet, quinoa, teff or buckwheat flour
  • 1 tbsp tapioca starch
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 1/2 tbsp olive oil more for greasing the skillet
  • 1 tsp sunflower seeds optional
  • 1 tsp sesame seeds optional


  • Place the dry ingredients (flours, tapioca, baking powder and salt) in a bowl and mix with a fork.
  • Add the beaten egg, the olive oil and the water, mixing well. You should get a thick dough, so if it is too liquid, add a little more of one of the flours. If it is too thick, add another tablespoon or two of water.
  • In the lowest heat of your stopoven, heat a small skilled or frying pan lightly greased with olive oil.
  • Place the dough in the skillet, flattening it with your fingers. Decorate with the seeds (optional) and cover with a lid, allowing to cook for about 5 minutes.
  • Turn the bread, and cook for another 5 minutes covered .
  • Remove the bread from the pan. Allow to cool and it's ready.