When I started elimination phase of Low Fodmap diet, I had to stop eating all of the possible triggers, including lactose, many fruit and veg and also gluten. BUT, the dietician mentioned that I CAN eat 100% spelt sourdough bread. It’s wasn’t possible to buy it, but since I already had a bug of making my own sourdough, I was baking it myself. The recipe from The Perfect Loaf was great, but was still using white wheat flour, so I had to replace it for white spelt flour. That is how this recipe for a Low FODMAP 100% spelt saffron Sourdough bread was created. Bread wasn’t as light as white wheat sourdough bread, but very tasty.
|Saffron spelt sourdough bread|
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for a 100% spelt saffron loaf, 1/2 a portion of The Perfect Loaf recipe, adapted for Low FODMAP diet. (enough for 1 large loaf).
314 gwhite spelt flour
142 g wholemeal spelt flour
1 tbsp. saffron
385 g water – if you are a beginner in sourdough, try to add less water, for example 300 g – the dough will be easier to handle and won’t flatten when you turn it over from a banetton into a roasting tray or Dutch oven.
10 g salt
46 g mature starter – here the starter has to be 100% spelt, I would suggest 50/50 white and wholemeal flour.
For this recipe, I used a round Banneton basket for proving the sourdough. Similar ones are available on Amazon:
All of the instructions how to make it are detailed on the Perfect Loaf website: