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

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, 2^nd 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 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
• 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!