Bread ideas checked by dietician Desserts and cakes gluten free

Low FODMAP gluten free pumpkin bread

Low FODMAP gluten free pumpkin bread
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To stop my daughter from eating and asking for too many sweets, I made a rule to have only Saturday as a treat day. And now it became a tradition. Every Saturday I bake or prepare a nice dessert for both of us. Even though I am  watching my weight, I do have a sweet tooth, and I think that a treat once a week, that is calculated within your daily calorie intake, is still fine.

 
Low FODMAP gluten free pumpkin bread
Low FODMAP gluten free pumpkin 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 1 Low FODMAP gluten free pumpkin bread, 12 servings:

1 1/2 cups gluten free millet flour (180 g)
100 g potato starch flour
2 1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
5 small eggs
75 ml olive oil
1 tbsp. vanilla extract
2 cups pumpkin, grated small
30 g walnuts
3/4 cup brown sugar (165 g)
This was my view from the window, to the sunrise, when baking this morning.
 

Instructions for 1 Low FODMAP gluten free pumpkin bread, 12 servings:

Preheat the oven to 160 degrees C (fan).
Using some butter, cover a bread tin inside, then sprinkle little flour, so the future batter won’t stick.
Put all dry ingredients in a large bowl, mix.
Add all wet ingredients and mix well with a whisk.
Pour the mixture inside the bread tin. Sprinkle walnuts on the top.
Enjoy!
Smacznego!
 
Note: You might need to add some more flour, if the batter is to runny (it has to be like cupcakes batter, not a pancake batter). Of course, nutritional values will change then accordingly.
 
The pumpkin bread rose immensely! Nice beginning of a beautiful day.

Nut
ritional Facts per 1 serving:
244 kcal
33.7 Carbs
4.6 g Protein
10.5 Fat
For more low FODMAP recipes for bread, please go here: Bread recipes

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