THE BEST No Knead/Gluten Free/Low FODMAP Bread
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- Опубликовано: 20 окт 2024
- Hey guys! Here's my no knead, gluten free, Low FODMAP bread recipe. We make this recipe every week in my house and it never disappoints. I hope your family enjoys it as much as mine does!
RECIPE LINK:
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PRODUCTS:
Bob's Red Mill 1:1 Gluten Free Baking Flour: amzn.to/3bvhzkn
Psyllium Husk: amzn.to/3fKX5aI
Video filmed, edited, and colored by Random Motion Productions
I was so sad because of IBS but now I see a little light of hope from your channel
Thank you
Awww…. I’m so glad!❤️ Best of luck to you, Sandra on your digestive journey!
Wow your videos looks awesome...what great quality...and so does the bread! Love your look and the bread!!
Thank you so much! I can’t take credit for the videos, my bf films, edits, and colors them, but you’re right, he does a great job. The bread tho, that’s all me. Lol Thanks again for the compliment, and I hope you check out our newer videos - i think they’ve gotten a lot better. We’re still figuring out the formatting and lighting and we would love feedback from our audience.
Looking for some fun/tasty things to bake with my friend who is having dietary problems. Glad I found you, thanks :)
You’re welcome! I hope this helps your friend.❤️
I had a bread box long ago, but now I just put my bread and scones in a cake carrier and always out of direct sunlight. My sister won't eat regular bread now, so I'm going to try your recipe for our next family function. Thanks for sharing.
That’s a great tip. Thanks! I hope your sister likes the bread. The people in my family that still eat regular bread love it! I hope your family does too!
Looks so good! I’m going to try this!
Please do! Can't wait to see how it turns out!
This is great thank you ! Nothing better Tham homemade bread !
Could't agree more!
looks yummy! I'm going for that pork recipe in your other video!
Thanks! Awesome, you'll love it!
Thanks for the recipe N I really appreciate it how do you explain what everything was for and the different times for letting it rise if it’s warm or cold as well as how much moisture depending on how much moristure is in the air
You’re very welcome! Cooking and baking, in my opinion, is more of an art than a science. I tried to include a few tips that I’ve learned throughout the years to give you guys a head start toward developing your own strategies i the kitchen. I’m glad you found them helpful!
I'm psyched to try this! Questions: why do you think some website say that psyllium is high FODMAP ?, and you're proofing at room temperature? I'm really glad I found you're channel. Thanks.
Hi, Dianne! From my research I've gathered that psyllium husk is a fermentable fiber that's not well tolerated by some people with ibs. However, this is mainly regarding psyllium husk as a fiber supplement. When used as a supplement, 1-2 tablespoons is ingested in a single sitting, which could totally trigger symptoms for some people. This recipe only uses 1 tablespoon for the entire loaf of bread, and is much less likely to cause any ibs symptoms - though I do acknowledge it is possible. It's important to remember that 1. we're all different and our bodies have different limitations, which is one of the reasons I like the Low FODMAP diet - it provides a great framework for us to discover those limitations. And 2. a LITTLE bit of anything is usually ok. Happy Baking!
@@gritandgroceries do you use a certain website or book for the Low FODMAP diet? Thanks for taking the time and such a concise explanation.
I have a few sources I use. I wish my website was ready for you guys! I mostly the Monash Low FODMAP app and their website. Kate Scarlatta and Fun without Fodmaps are some great Low FODMAP food blogs. And The Wild Gut Project and Becky Excell have great RUclips channels. I hope that's a good start, and in the meantime I would be more than happy to answer any other questions you have in the comments.
Quick question - have you ever tried this recipe using pectin instead of psillium seed husk?
Thanks so much for the video!
I have not! If you do give it a try, please let me know how it comes out!
Can you leave out the psyllium husk? Or substitute it for xanthan gum?
Hi Beverly! While xanthan gum and psyllium husk both help to provide structure to your dough, I feel like they do it in different ways. Also, the flour that I use has xanthan gum already added to it.😉 Obviously you’re welcome to try and substitute - it’s your bread, but I’m not sure how it will come out. Best of luck!
@@gritandgroceries I tried using xanthan gum instead and it is good!
Wow! That’s awesome! Was that the only change you made to the recipe?
@@gritandgroceries yes. I had never heard of psyllium husk but had extra xanthan gum. So I tried it
In the oven...smells great!
Yay!! How'd it come out?!
@@gritandgroceries I'm happy with it. My oven runs high, I only needed 20 minuets on the rack for the second bake. Next time I will aim for a little bit thinner crust. You made it seem so easy, I had to try it. Thanks, it is a big help.
Nice!! I’m so glad! Aww, thank you. That’s probably because I’ve done it so many times! But believe me, I’ve ended up with more than my fair share of gluten free bricks. Lol Just takes practice.😉
Do you have the recipe written out? I’d love to try this
Hey Jacqui! I just updated the video description to include the ingredients and measurements. Hope you like it!
Can psyllium power be used in replacement for the whole psyllium husk in this recipe?
Hmmm… that I don’t know. I suppose you could add water to the powder to see if it gels up in a similar way before trying it in the recipe and potentially wasting 3 cups of gf flour - that stuff is not cheap. lol If you try it, please let us know if it works or not. Good luck!😄
Hey, I get your good intentions by providing this recipe! I also have IBS and a gluten intolerance, therefore I'm sourcing for safe recipes. Though I'd like to add that Psyllium has high amounts of FODMAP's and is not a safe low FODMAP ingrediënt, even a small amount can trigger! So is a Avocado! If it's not a trigger for you that's allright but it can be for others. Stay healthy and take good care!
Hi Sophie! Yes, it’s true that psyllium husk is a fermentable fiber that can cause issues for some people. Which is why my channel focuses on helping people to use the framework of the low FODMAP diet and other therapeutic elimination diets to determine what does and doesn’t work for their bodies. Diets are super personal, and while there are some general guidelines we can follow, our bodies ultimately determine the rules - not me. ALSO, this recipe only uses 1 tablespoon of psyllium husk for the entire loaf. So if you’re having a couple of slices as a sandwich, the amount your consuming per meal is super small, and in my estimation, can be tolerated by most people with digestive issues. Though I do apologize if you are super sensitive to psyllium husk and are unable to use this recipe.
Hi again, I have a recipe for cornbread from a macrobiotic restaurant in NYC. It calls for apple juice. Do you think it will be ok since the apple juice is being cooked in the baking process? Thank you.
Hi, Dianne - thanks for the question. So, apples are troublesome on the Low FODMAP diet because they have excess levels of fructose and sorbitol - I don't think either of these are defeated by baking - but I could be wrong. According to Monash, 1/2 cup of apple juice is high FODMAP but 1 TB of green apple is low FODMAP. That 1 TB probably doesn't yield much juice. lol Depending on how much apple juice this recipe calls for, say 1/2 a cup, I would try it because I wouldn't plan on eating the whole loaf of cornbread. I would also use fresh squeezed apple juice so that I could minimize preservatives and eliminate high fructose corn syrup which is a problem for IBS. (if you don't have a juicer check out the method I use in my green juice video!) OR I would substitute pineapple juice for the apple juice. Pineapple is still going to lend your recipe the sweetness it needs while containing a lower amount of fodmaps. I hope this was helpful. And I hope you'll lmk how it turns out!
PS. there isn't an official Low FODMAP serving size for pineapple juice, but the serving for pineapple itself is 1 cup. This is much more the the 1 TB of apple, which makes it a great alternative!
@@gritandgroceries Thank you again!
Do you use the whole cup and a half water to active the yeast?
I start out with one and a half cups of water in the beginning when activating the yeast. Later you may need to add more water to get your dough/batter the right consistency but go slow and only add a tablespoon at a time. Thank you for reaching out! I hope this was helpful. Happy baking!
Do you think I make this in my new bread machine set on the gluten bread setting
Ooo I have no idea - but if you try it, PLEASE let me know how it came out! Best of luck! HNY!
@@gritandgroceries it had a great taste but it could have cooked longer. I'll keep experimenting, love your videos, I was recently diagnosed with microscopic lymphocytic colitis and am doing gluten free and low fodmap and your recipes All look delicious. Thank you
Aww I’m sorry to hear that. Home cooking will definitely help to calm the inflammation over processed foods. Wishing you the best.❤️ And thank you for the info on the bread machine. I hope you mail it next time!
Was the oven preheated.
Yes.
Can I skip egg..?
I think you could, I haven’t tried it, but I did I would add a little extra water and oil to the recipe to try and balance it out. Lmk how it turns out!
Ammini
I tried it taste good but outside became very dark there some temperature problem what should I do
Hi Ammini, thank you so much for trying mr recipe! I actually designed it to have that tougher darker crust - I like it that way. But if you would like the outside to be a bit softer and lighter you could take it out of the oven 15 minutes sooner and see if you prefer that. ;)
Can I used Metamucil pills or powder in place of the psyllium husk, I already have it on hand.
Hi! The first time I tried this recipe I didn’t want to go out and buy psyllium husk either, so I emptied out some capsules I had on hand! I totally get it. However, those were plain capsules. Metamucil has orange flavor, fake sugar, preservatives and dyes. You don’t want to put that in your body, and you don’t want it to mess up your bread after you went to all that work. Check the ingredients / taste it before baking with it - if it’s plain it’s fine. 👍🏻