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3 thick slices of cheesy beer bread arranged on a decorative white plate resting on a dark surface; cooling rack in background

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

Course: bread, Side Dish, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Makes: 12 Servings
Calories: 267 kcal
Author: Dédé Wilson

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:

  1. 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.
  2. In a large mixing bowl whisk together the flour, oats, baking powder, sugar, caraway seeds (if using) and salt.
  3. 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.
  4. 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 1/4 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 Facts
Low FODMAP Beer Bread
Amount Per Serving
Calories 267 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 327mg14%
Potassium 36mg1%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 5g6%
Protein 6g12%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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