Low FODMAP Cheesy Pull-Apart Bread
Does the mere idea of Low FODMAP Cheesy Pull-Apart Bread get you salivating? Us too! We love bread. We love cheese. Put them together – apply heat to melt the cheese – add butter and Garlic-Infused Oil and you have a decadent, fun, rich treat that is also VERY easy to make!
Ingredients:
- 1- pound (455 g) crusty low FODMAP sourdough boule (round loaf of bread)
- 6 tablespoons (85 g) unsalted butter, cut into pieces
- 3 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent
- Kosher salt
- Freshly ground black pepper
- 6- ounces (170 g) Gruyere, shredded
- 2- ounces (55 g) mozzarella, shredded
- 1 tablespoon chopped fresh flat-leaf parsley; optional
Preparation:
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Position rack in middle of oven. Preheat oven to 350°F (180°C).
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Take your bread and a long, sharp serrated knife and cut down into the bread, about three-quarters of the way through, in diamond shapes. First make parallel cuts all across the bread, then turn it 45° and cut again, making approximately 1-inch (2.5 cm) diamond shapes.
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Use your fingers to spread the cut areas apart somewhat.
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Meanwhile, melt the butter in a small saucepan, then remove from heat and stir in oil.
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Use a pastry brush and brush the butter/oil mixture down into all the cut spaces. You will have to use your fingers to spread the cut areas apart. Reserve a couple tablespoons of the butter mixture. Now season the cut areas with salt and pepper.
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Toss the two cheeses together and then stuff all of the cut areas with the cheese. This will be messy and you have to use your fingers and there will be cheese everywhere, in cracks and on top of the bread. That’s OK. Drizzle cheese-stuffed bread with remaining butter/oil mixture.
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If you want to store the bread overnight at this point, wrap tightly with plastic wrap and refrigerate. Bring to room temperature as oven preheats. Remove and discard plastic.
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To bake right away, wrap bread tightly in foil and place on a baking sheet pan. Bake for 20 minutes, then unwrap and return to oven and cook some more to crisp the bread and melt all the cheese, about 5 to 10 minutes more.
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Serve immediately, sprinkled with parsley, if you like. Just tear into this sucker and chow down!
Notes:
Tips
• You can use other cheeses. Stick with the total amount, weight wise, and use our article, Is Cheese Low FODMAP? to help you assess the right cheeses from a FODMAP point of view.
• You can also stir herbs or spices into the butter/oil mixture, if you like.
• Adding some hot pepper flakes is a nice addition.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
- 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.
- Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
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.