Description
This slow-fermented sourdough bread is ideal for those following a low FODMAP diet. With simple ingredients and no added yeast, it’s gentle on the gut and full of flavor.
Ingredients
300g spelt flour (or certified low FODMAP gluten-free blend)
200g water
60g active sourdough starter (wild, long-fermented)
5g sea salt
Instructions
1. In a large bowl, mix flour and water. Let rest for 30 minutes (autolyse).
2. Add sourdough starter and mix gently until combined.
3. Add sea salt and fold dough several times to incorporate.
4. Cover and let rise at room temperature for 4–6 hours, folding every hour.
5. Shape dough into a boule or batard, place in a floured banneton or bowl, and cover.
6. Cold-proof overnight in the fridge (8–12 hours).
7. Preheat oven to 475°F (245°C) with Dutch oven inside.
8. Score dough and bake covered for 20 minutes, then uncovered for 20–25 minutes more.
9. Cool completely on wire rack before slicing.
Notes
Use a spelt or certified low FODMAP gluten-free flour for best gut tolerance.
Ensure your starter is active and fed within 6–8 hours.
You can freeze sliced bread for up to 1 month.
- Prep Time: 12 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gut-Friendly
Nutrition
- Serving Size: 2 slices
- Calories: 160
- Sugar: 0g
- Sodium: 210mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: where to buy low FODMAP sourdough bread, low FODMAP sourdough, spelt sourdough, gluten-free sourdough