Low FODMAP Strawberry Bread
We love quick breads and they extend beyond banana, as this Low FODMAP Strawberry Bread so beautifully demonstrates. Quick and easy to make, filled with juicy strawberries and chopped nuts with a hint of vanilla and cinnamon. No need for a mixer, either, just a couple of bowls a whisk and a silicone spatula!
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) loaf; 12 slices; 1 slice per serving
Ingredients:
- 5- ounces (140 g) frozen unsweetened strawberries, thawed
- Scant 2/3 cup (165 ml) neutral flavored vegetable oil, such as canola
- 2 large eggs, at room temperature, well beaten
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups (218 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 cup (198 g) sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (100 g) toasted walnut or pecan halves, finely chopped
Preparation:
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Position rack in lower thirds of oven. Preheat oven to 350°F (180°C). Coat the inside of a 9-inch by 5-inch (23 cm by 12 cm) loaf pan with nonstick spray, then line the bottom and sides with parchment paper, allowing an overhand on the two short ends.
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Mash the strawberries in a medium-sized mixing bowl with a fork or pastry blender. Whisk in the oil, beaten eggs, cinnamon and vanilla extract until well combined.
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In large bowl, whisk together the flour, sugar, baking soda, salt and nuts.
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Add the wet strawberry mixture to the dry ingredients, stirring and folding just until blended. Make sure you get to all the pockets of flour. Scrape batter into pan.
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Bake for about 40 to 45 minutes or until a bamboo skewer inserted in the center comes out clean. Cool on rack for 10 minutes, then use the overhanging parchment to help unmold and cool the bread directly on the rack. Bread is ready to eat or double wrap in plastic wrap and place in a zip-top bag and store at room temperature for up to 3 days.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
- Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
- Strawberries: This popular berry has been lab tested by both Monash University and FODMAP Friendly. Monash lab testing reports that no FODMAPs were detected in strawberries. They suggest 10 medium berries (150 g) as a serving. FODMAP Friendly gives strawberries a “pass” and pegs 10 medium berries at (140 g).
- 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.
- Walnuts: Both Monash University and FODMAP Friendly have lab tested walnuts. FODMAP Friendly gives them a “Pass” at ¼ cup (30 g) portions. Monash lasts the same gram amount as low FODMAP and pegs the volume at 10 walnut halves.
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.
