Directions

1. Prepare the Wet Ingredients: In a liquid measuring cup, whisk together the lactose-free milk and apple cider vinegar. Let it sit for 5-10 minutes to slightly curdle (this acts as a low FODMAP \"buttermilk\"). Stir in the melted low FODMAP oil.

   

2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, almond flour, baking soda, salt, and sugar. If using, stir in the low FODMAP dried fruit.

   

3. Form the Dough: Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; the dough will be slightly sticky.

   

4. Shape the Bread: Lightly flour your hands. Gently shape the dough into a round loaf. Place it on a lightly greased or parchment-lined 9-inch round cake pan or baking sheet.

   

5. Score the Top: Use a sharp knife to cut a deep \"X\" across the top of the loaf, about ½ inch deep. This helps the bread bake evenly.

   

6. Optional Egg Wash (for a golden crust): If desired, brush the top of the loaf with the lightly beaten egg.

   

7. Bake the Bread: Preheat oven to 375°F (190°C). Bake for 45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.

   

8. Cool and Serve: Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature with low FODMAP butter or your favorite low FODMAP spread.