No-Knead FODMAP-Friendly Bread

This no-knead bread is a great option for those who are following a FODMAP-friendly diet. It's made with a blend of gluten-free all-purpose flour and almond flour, and it's free of any other high-FODMAP ingredients. The bread is also easy to make, and it can be baked in a regular loaf pan.

I first developed this recipe when I was diagnosed with IBS. I was looking for a way to make bread that was both FODMAP-friendly and delicious, and I couldn't find anything that met my needs. So, I started experimenting with different ingredients and techniques, and I finally came up with this recipe. I've been making it ever since, and I'm always happy with the results.

Prep time: 15 | Cook time: 50 | Serves: 8

Ingredients

• 2 cups all-purpose gluten-free flour
• 1/2 cup almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 1/4 cups water
• 1 tablespoon lemon juice
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425°F.
2. Grease a 9x5 loaf pan.
3. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and sugar.
4. In a separate bowl, whisk together the water, lemon juice, and olive oil.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
6. Pour the batter into the prepared loaf pan.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Slice and enjoy!

Why It Works

• The combination of gluten-free all-purpose flour and almond flour gives the bread a light and fluffy texture.
• The lemon juice and olive oil add flavor and richness to the bread.
• The lack of kneading makes the bread easy to make, and it also results in a more tender crumb.