Low-FODMAP Maple Egg Bread Recipe: Simply Delicious! Gluten-free, Dairy-free
August 14, 2017
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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
Ingredients
- 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)
Directions
- 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
- 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
- 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
- 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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4 Comments
Leave a Comment/Review
Can measure for measure King Arthur GF baking flour(containing all the flours you list separately and the Xanthan Gum) be used in the recipe?
Hi Sherri,
The proportions for this recipe are key to ensuring a light and airy bread. While the flour you mention may work in creating a good result, we don’t know that it will be the same as the version we tried. King Arthur GF is an all-purpose flour and will have a different proportion of the individual flours it contains. Hope that helps!
This looks like a great recipe! But I was wondering if I can substitute the canola oil for something else. Coconut oil maybe?
Hi Kim!
Nice to hear from you. We haven’t tried the substitution, but typically coconut oil is a reasonable stand-in for canola oil in baking. Let us know how it turns out! Good luck 🙂