Wheat-Free Bread Rolls
Author: 
Recipe type: Baking
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
The best low FODMAP bread recipe I've found
Ingredients
  • 30g ground linseeds
  • 60ml hot water
  • 1 large egg
  • .............................
  • Dry Ingredients
  • ..............................
  • 115g brown rice flour
  • 115g oat flour
  • 1½ teaspoon xantham gum
  • 1 teaspoon soft brown sugar
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • ...............................
  • Wet Ingredients
  • ...............................
  • 250ml lactose free milk
  • 1 dessert spoon white wine vinegar
  • 1 tablespoon olive oil + extra to grease the muffin tin
Instructions
  1. Preheat the oven to 210 degrees C and grease a 12 hole muffin tin with a little olive oil
  2. Mix the ground linseed and hot water in a bowl and set aside
  3. Place the dry ingredients into a large bowl then use a hand whisk to mix the ingredients and add air (sieving them doesn't work as the oat flour is too coarse)
  4. Place the wet ingredients in a measuring jug
  5. When the linseed and water mix has cooled and thickened (about 10 minutes) use a fork to beat the egg into the linseed mix
  6. Make a well in the centre of the dry ingredients and pour in the wet ingredients and linseed and egg mix and use a large metal spoon to fold the mixture together, until thoroughly combined but not over-mixed (note that the mixture may initially appear very wet but it will thicken up quickly)
  7. Spoon the mixture into the muffin tin, dividing it equally between the 12 holes
  8. Bake in the oven for 15-20 minutes until golden brown then cool on a wire rack
  9. Store in an airtight container and consume within 3 days or freeze and then defrost for use as required
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-wheat-free-bread-rolls/