Delicious Low Fodmaps Bread

Recipe by Artemis Platts
YIELD: 1 loaf




  • Add yeast and sugar to warm water; set aside.
  • Mix the three flours, cornstarch, vital wheat gluten and salt together.
  • Beat egg in a small bowl; add vegetable oil and vinegar.
  • Add water/yeast and egg mixture to flour mix. Mix well (I did this by hand, but I suppose you could use a mixer). Dough will be very wet and sticky – too wet to knead.
  • Cover with oiled plastic wrap and place in a warm spot to rise for about 1 hour.
  • After about an hour, dough should be airy and well risen. Keeping dough in bowl, punch down through plastic wrap.
  • Allow to rise again (for about 1 hour).
  • About ½ hour before the dough is finished rising, heat the oven to 450°F Place a Dutch oven or large glass casserole inside for about 20 minutes.
  • When the dough is risen, it will be quite wet, but full of air pockets. Carefully pull out the oven shelf with the pre-heated casserole. Toss a handful of cornmeal into the hot casserole. Then, tilt the dough bowl over the casserole and quickly pour and scrape the dough inside. Place the cover (or aluminum foil) on top and return to the oven.
  • Turn the heat down to 400 F., and bake for 25-30 minutes. Then remove the cover and bake for 10 minutes more. When done, the bread will be golden-brown, with a chewy-crunchy crust (especially the bottom). The crumb will be just like regular bread.
  • To make oatmeal flour, grind regular oatmeal in a coffee grinder finely. Easy and quick.
  • These flour proportions aren't etched in stone. Rice and tapioca flour are rather expensive which is why I used a lot of oatmeal flour. I may try this again with only oat flour and cornstarch, for a very economical loaf, and see how that tastes.