FODMAP Olive Bread Recipe

Artisan breads are a bit of a treat but you shouldn't have to miss out if you are on the FODMAP diet plan. This recipe is FODMAP-friendly and a bit special so you don't have to walk past loafs of ciabbatta and drool (please tell me other people do that too). I like this with some chopped tomatoes, basil and olive oil or grilled the next day sprinkled with a little parmesan (which is ok on the FODMAP plan) and plenty of black pepper.

Ingredients:
300g gluten-free bread flour (or use any blend of gluten free flour but add 1/2 tsp xantham gum)
250g milk substitute (I used soya milk as I don't have any problems with it)
4 tablespoons of pitted green olives
1tsp dried rosemary
1/2 tablespoon of olive oil


Mix the dry ingredients together in a large bowl. Add the milk and stir until everything is just combined.Don't overmix - the mixture should be a bit damp.Shape into a rough round and score a cross on the top. Bake at 35-45 mins at 160c. Remove from oven and leave to cool on wire rack for 20 minutes before slicing

FODMAP Basic Bread Recipe

Bread can be a bit of a challenge on FODMAP as many wheat-free alternatives contain dairy or fructose, and can be very pricey. With this recipe you can whip up a delicious, fresh loaf in under an hour. It's best eaten on the day it's made.

Ingredients

300g gluten-free bread flour (or use any blend of gluten free flour but add 1/2 tsp xantham gum)

250ml milk alternative (I used almond milk)

1/2 tablespoon sunflower or other oil

1/4 tsp salt

Mix the dry ingredients together in a large bowl. Add the almond milk and stir until everything is just combined. 


Don't overmix - the mixture should be a bit damp.Shape into a rough round and score a cross on the top. Bake at 35-45 mins at 160c. Remove from oven and leave to cool on wire rack for 20 minutes before slicing