Low-FODMAP Maple Egg Bread Recipe: Simply Delicious! Gluten-free, Dairy-free

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Bread. Its a sensory experience.  Pulling apart a crust from the middle.  Savoring the colors of a bread basket. Crunching on toast. Smelling loaves in the oven.

Lately I have had a serious hankering for fresh baked low-FODMAP bread.

Not just any bread, either. I decided that I needed to make a spongy, springy, chewy, and slightly sweet low-FODMAP bread recipe. Perfect for holiday meals, low-FODMAP french toast, or a fancy low-FODMAP grilled cheese.  This dairy-free, gluten-free, low-FODMAP bread is both simple and delicious!

I consulted some experienced sources and concocted a low-FODMAP egg bread/challah recipe using maple syrup, fresh eggs and a combination of flours. I know it can be a bit more cumbersome to buy more than one flour choice, but I think it is worth it.  With gluten-free baking it really makes a difference to the texture of the final product. Plus with this recipe you don’t have to knead the bread, so it is actually quite simple!

Enjoy with my scrumptious low-FODMAP pumpkin butter, low-FODMAP Hazelnut Chocolate Spread, low-FODMAP Strawberry Coulis or low-FODMAP Lemon Curd.

Check out over 300 more low-FODMAP recipes on the blog!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Maple Egg Bread/Challah

Modified from ‘Gluten-free Baking Classics, 2nd ed’. Annalise G. Roberts, 2008.

Bake time: 50 minutes
Temp: 400 degrees F
Prep time: 15 minutes prep, 50 minutes rise, 50 minutes bake (total: 115 min)

Equipment: 9 by 5 inch loaf pan, greased

Although this recipe has not been tested, a reasonable serving should be low-FODMAP based on the ingredients.

Serves 8


  • 3 large eggs, room temperature
  • 3 TB canola oil
  • Bread mixture:
    • 2/3 cup millet flour
    • 1/3 cup sorghum flour
    • 1/3 cup cornstarch
    • 1/3 cup potato starch
    • 1/3 cup tapioca flour
    • 2 TB sweet rice flour (this is rice flour made from glutinous rice, and is not the same as plain rice flour)
  • 3 TB granulated sugar
  • 1 ½ tsp xanthan gum
  • ½ tsp salt
  • 1 packet /¼ ounce/2 ¼ tsp active dry yeast granules
  • 2/3 cup water, warm to 110 degrees F
  • 4 TB maple syrup (room temperature), divided
    • 3 for mixture
    • 1 TB to brush on top
  • Vegetable shortening for greasing
  • Sesame or poppy seed for topping (optional)


  • Prepare bread mixture, set aside in bowl when combined
  • Add other dry ingredients including yeast
  • Grease loaf pan well with vegetable shortening
  • In electric mixer using flat paddle add egg, oil, warm water and 3 TB syrup
  • Combine on low speed
  • Add dry ingredients slowly (including yeast), scraping down sides and bottom of bowl
  • Once all dry mixture is added, place mixer on high speed for 3 minutes

Maple Egg Bread - wet mix

  • Dough should be elastic and springy
  • Place dough in loaf pan and make mound higher in middle than sides
  • Decorate the top with swirls if desired

Maple Egg Bread - pre rise

  • Cover dough with cloth and store in a warm place for 50 minutes
  • Dough should rise to 1 inch or less from top of pan
  • Preheat oven to 400 F

Maple Egg Bread - after rise

  • When dough has risen the desired amount (over rising will cause the bread to have poor texture), brush with maple syrup and sprinkle with seeds (optional)
  • Place rack in center of oven and bake for 10 minutes
  • Top should be lightly golden
  • Remove and cover with foil and bake additional 40 minutes
  • Once completed baking, loosen the edges gently with a knife and invert to cool on rack
  • Enjoy with low-FODMAP pumpkin butter or low-FODMAP Strawberry Coulis
  • Try it in a low-FODMAP Cajun Tuna Melt!

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