This recipe has been a long time in the making. It took me months to get it just right and I'm pleased with the results. This quick bread recipe is gluten-free, dairy-free and very low fructose. It's also low-FODMAP, of course. It's mostly made with white rice flour, tapioca flour and eggs. All of which are considered "safe" foods.
When I first started this low-fructose/low-FODMAP diet for IBS and fructose malabsorption, I really wish I had a recipe like this. Just a basic, easy bread recipe that can be used for sandwiches. It is perfect for an elimination diet too. I find that real sugar (not dextrose) works best to help keep the bread moist. At only one tablespoon for the entire recipe, it shouldn't be anything to worry about for most people. But if you do want to use dextrose, I have included directions for that.
Keep in mind that this is not like ordinary wheat bread. It is egg-based, so it has a different texture and flavor. It also makes a small loaf, smaller than your typical loaf of bread. But it's a fine vehicle for making your favorite sandwiches or even hamburgers. Yes, you can make buns too! Sometimes I just really want a hamburger, so now I have this bun recipe, which is great since we are in prime hamburger-grilling season!
Low-FODMAP, Gluten-Free, Dairy-Free, Low-Fructose
makes 1 loaf or 6 buns
1 cup white rice flour
1/2 cup tapioca flour
1 tablespoon sugar (or 1 1/2 tablespoons powdered dextrose*)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon guar gum or xanthan gum
4 large eggs
2 tablespoons oil (grapeseed, olive or organic canola)
1 teaspoon vinegar
- Preheat oven to 375 degrees F(*325 degrees if using dextrose). Lightly grease a 8”x 4” or 7.5” x 3.5” loaf pan or 6 - 4” ramekins.
- Stir together the white rice flour, tapioca flour, sugar, baking powder, baking soda, salt and guar gum.
- In a large mixing bowl, beat the eggs on medium speed one minute or until frothy. Beat in the oil and vinegar.
- Add the flour mixture to the egg mixture and mix well. Pour into prepared pan or ramekins. Sprinkle with sesame seeds if desired. Bake for 20 minutes for the buns or 30 minutes for the loaf (*add about 5 minutes to baking time if using dextrose), or until toothpick inserted near the center comes out clean. Cool, remove from pan(s) and slice.