Pumpkin Bread, Low FODMAP
Due to some changes in treatment, I am on a temporary low FODMAP diet (FODMAPs is an acronym for fermentable, oligosaccharides, disaccharides, etc types of food)
Last night I made the BEST — so moist, so flavorful — low fodmap pumpkin bread to celebrate the Autumn! (& because, let’s face it, weird cravings hit when you adjust your diet).
I do a terrible job losing recipes, so below is for me as much as anyone:
Preheat oven to 325 F. Line 4 mini loaf pans with parchment paper and spray with olive oil. Set aside.
Beat with mixer:
3 eggs
1 cup coconut sugar (low glycemic, has micronutrients)
Add & Mix:
1 can pumpkin puree
1/2 c. DF yogurt of choice (I used unsweetened coconut; added a little stevia powder)
Add & Mix:
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2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
sprinkle of salt
In separate cup, mix:
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tbsp. white vinegar
Stir the vinegar mixture to activate rising agents; add to the pumpkin mixture and mix.
Add & Mix:
1 cup gluten-free one-to-one flour (I used a rice flour mix, so that it’s low-FODMAP)
Bake for 25–35 minutes; cover with foil for the last 10 minutes if needed to cook all the way through without browning the tops too much.
