Our Low FODMAP Beer Bread is a savory quick bread that relies on beer and baking powder to rise. The batter can be made while the oven preheats and while we love it with the caraway seeds, cheese and scallions, you can leave them out for a plain version. Think you can’t make bread? This recipe will change your mind!
Is Beer Low FODMAP?
You might be wondering, “Is beer low FODMAP?” and the answer is yes!
Monash university has lab tested beer and it is low FODMAP in 375 ml amounts, which is about almost exactly equivalent to one, 12-ounce bottle, which is a typical way to buy beer.
This recipe uses one such bottle, but then the loaf is divided into 12 slices, so the amount of beer is well within low FODMAP guidelines.
You do taste the beer slightly in the bread, even though it is baked within the batter for a good chunk of time.
You might be interested in reading our article on alcohol and the low FODMAP diet.
We also have a fantastic article on Mocktails & Cocktails that takes you step-by-step through mixers, all sorts of alcohol and has links to our many low FODMAP drinks and beverages, spirited and non-alcoholic.
Sugar & Honey
Sugar is low FODMAP and is used in this recipe for its sweetening properties but also for the way it positively affects the texture of the bread’s crumb.
Honey is considered a high FODMAP ingredient, but it does have a low FODMAP serving size. We know this sounds confusing. We have an article for you called High FODMAP Foods With Low FODMAP Serving Sizes, which is very helpful for a general understanding of the diet.
In this case a small, low FODMAP amount of honey is used mostly for the soft texture it helps create. You do not end up tasting the honey very much at all.
Is Honey Low FODMAP? is yet another article we have for you. The more you read and learn about this diet the easier it will be!
How To Make Low FODMAP Beer Bread
Quick breads are super simple, even for non-bakers, or new bakers. They are as easy as combining wet and dry ingredients, as you will see below.
Coat a 9-inch by 5-inch (23 cm by 12 cm) loaf pan with nonstick spray, line the bottom with parchment paper allowing it to overhand the two short ends, then coat paper.
Place the flour, oats, baking powder, sugar, caraway seeds (if using) and salt in a large mixing bowl.
Whisk them together to aerate and combine.
In another bowl whisk together the eggs, honey and oil. Here they are about to be whisked together.
Add this wet mix to the dry mixture and start folding together with a large silicone spatula until a few floury streaks remain.
Add the beer and watch it bubble up!
Then fold in the beer until the batter is well blended. Fold in half the cheese (you can do this by eye) and scallions, if using. The cheese and scallions are highly recommended!
Scrape into prepared pan and smooth top.
Bake for about 20 minutes, then sprinkle the remaining cheese on top.
Continue baking for about 20 or 30 minutes more or until the top is domed, golden and a bamboo skewer inserted in the center comes out clean. Cool pan on rack for 10 minutes, then unmold bread onto rack to cool completely.
The bread can be eaten right away but it will slice better if allowed to sit overnight. Wrap in plastic wrap and store at room temperature for up to 3 days. This bread freezes well, too.
Low FODMAP Beer Bread
Our Low FODMAP Beer Bread is a savory quick bread that relies on beer and baking powder to rise. The batter can be made while the oven preheats and while we love it with the caraway seeds, cheese and scallions, you can leave them out for a plain version. Think you can’t make bread? This recipe will change your mind!
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) loaf; 12 servings; 1 slice per serving
Ingredients:
- 2 ½ cups (363 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- ½ cup (50 g) old-fashioned rolled oats; use gluten-free if following a gluten-free diet
- 1 tablespoon baking powder; use gluten-free if following a gluten-free diet
- 1 tablespoon sugar
- 1 teaspoon caraway seeds; optional
- 1 teaspoon salt
- 3 large eggs, at room temperature
- 3 tablespoons honey
- 3 tablespoons extra-virgin olive oil
- 12- ounce (360 ml) bottle or can of beer; use gluten-free if following a gluten-free diet
- ¼ cup (16 g) chopped scallions, green parts only; optional
- ½ cup (55 g) shredded cheddar cheese; divided and optional (I like sharp orange colored cheddar)
Preparation:
-
Position rack in middle of oven. Preheat oven to 375°F (190°C). Coat a 9-inch by 5-inch (23 cm by 12 cm) loaf pan with nonstick spray, line the bottom with parchment paper allowing it to overhand the two short ends, then coat paper.
-
In a large mixing bowl whisk together the flour, oats, baking powder, sugar, caraway seeds (if using) and salt.
-
In another bowl whisk together the eggs, honey and oil. Add this wet mix to the dry mixture and start folding together with a large silicone spatula until a few floury streaks remain. Then fold in the beer until the batter is well blended. Fold in half the cheese (you can do this by eye) and scallions, if using. Scrape into prepared pan and smooth top.
-
Bake for about 20 minutes, then sprinkle the remaining cheese on top. Continue baking for abo0ut 20 or 30 minutes more or until the top is domed, golden and a bamboo skewer inserted in the center comes out clean. Cool pan on rack for 10 minutes, then unmold bread onto rack to cool completely. The bread can be eaten right away but it will slice better if allowed to sit overnight. Slice into 12 slices; 1 slice per serving. Wrap in plastic wrap and store at room temperature for up to 3 days. This bread freezes well, too.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Cheese: Many cheeses have low FODMAP serving sizes. The low FODMAP diet is not a dairy-free diet. Hard cheeses such as Parmigiano Reggiano or Pecorino Romano have been lab tested by Monash University and are low FODMAP in 40 g amounts.
- Honey: Honey has been lab tested by both FODMAP Friendly and Monash University. FODMAP Friendly gives it a “Fail” at 2 teaspoons (15 g). Monash says that while clover honey specifically is only low FODMAP at ½ teaspoon (3 g), they state that honey is low FODMAP in 1 teaspoon (7 g) amounts.
- Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
- Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
This was suuuper delicious! I made it on thanksgiving so i could have a nice bread too and my family loved it! It’s a lot more dense than i thought it would be but i loved it. I froze some and i like to reheat it in the air fryer and spread with a little butter.
Very good! I made plain using a gluten-free Porter beer – Aurochs . Reminds me of the Tastefully Simple beer bread.
Thank you for letting us know! It is so quick and easy and a fun recipe to play around with.