Grain free bread and the FODMAP diet are not always the best of friends. Almond meal, the best gluten and grain substitute there is, does not present the most friendly option possible. Considered safe in 1/4 cup or 24g serves, it’s not like one can consume it with reckless abandon.
With so many dietary requirements on my list these days, I’ve come to realise you can’t have it all. Not all diets play superbly nicely together. Vegan FODMAP is hard, refined sugar free FODMAP is hard, and grain free FODMAP is hard. If you want a grain free bread, you’re going to have to ration it a lil. Sorry bout it.
With all that said, a FODMAP friendly grain free bread is possible! This loaf contains 150g almond meal, and makes 10-12 slices. If you slice it on the thinner side, you get two slices per serve! What a boon!
GRAIN FREE BREAD NOTES
- The bread is FODMAP friendly in 1-2 slices per serving.
- I use table salt because it disperses evenly in the mixture, and gives a good taste throughout. You can use less or more, if you like.
- If you’ve never had almond bread before, it might be sweeter than you expect. That said, if you’re looking at my recipes, you are probably no stranger to digestive issues (and thus unusual breads.)
- This bread keeps really well in the fridge for 4-5 days. It makes excellent toast.
- If you wanted it to be the standard bread height, you could potentially double the recipe. Keep in mind that may throw out your FODMAP count, if that’s what you’re here for. If FODMAPs aren’t your thing, go wild!
- I use tapioca flour and arrowroot starch interchangeably. Some purists will argue differently, and I’m not here to debate them. For my personal use, I have never noticed a difference.
- I always use 700g sized organic, free range eggs. They are so worth the investment, for the chicken’s sakes as well as my own health. My favourite brands here in Melbourne are Yolky Dolky (from the Mornington Peninsula) and Ruby Hills Organics.
GRAIN FREE BREAD (gluten free, FODMAP friendly)
- 1 1/2 cups almond meal 150g
- 3/4 cup tapioca flour 90g
- 1 teaspoon table salt
- 1 teaspoon baking powder
- 1 tablespoon psyllium husk optional, for added binding and structure
- 1/2 cup almond milk
- 1 tablespoon vinegar of choice
- 2 eggs I always used 700g sized eggs
- 1/3 cup olive oil any sort
- Preheat the oven to 180 degrees Celsius.
- In a mixing bowl, combine the almond meal, tapioca, salt, psyllium husk and baking powder. Stir to thoroughly combine.
- In a small bowl, combine the almond milk and vinegar. It will curdle and result in ‘buttermilk’, which makes the loaf nice and fluffy.
- Combine the flours with the eggs and oil, and whisk well to combine. Add the ‘buttermilk’ and continue to mix until the batter looks fluffy.
- Transfer into a lightly greased silicon container, and cook for 30 minutes, or until delightful and firm. This bread keeps well for a number of days, either in the fridge or out.