Looking for new low FODMAP Easter recipes? Try this gluten-free Easter bread recipe: the traditional Easter bread that is low FODMAP and also gluten free.
Scented with anise seeds, this is a classic recipe for your Easter celebration.
To make our low FODMAP Gluten-Free Italian Easter Bread recipe, you will need the following:
- 1 tablespoons instant, active dry yeast
- 1 1/4 cups warm water, plus additional as needed
- 1 cup white rice flour
- 1 cup brown rice flour
- 1 cup sweet rice flour
- 3/4 cup tapioca starch
- 1/2 cup granulated sugar
- 1 tablespoon xanthan gum
- 1 tablespoon anise seeds, optional
- 2 teaspoons baking powder
- 1 teaspoon salt
- 5 large whisked eggs,
- 2 tablespoons vegetable oil
To make our low FODMAP Easter Bread recipe, follow these steps:
- Whisk together the yeast and warm water in a small bowl. Allow to stand for five minutes.
- Combine rice flours, tapioca starch, sugar, xanthan gum, anise seed, baking powder, and salt in the bowl of a stand mixer. Whisk to combine. Fit the mixer with the flat paddle attachment.
- Add the yeast mixture, eggs, and vegetable oil. Mix until a thick batter forms. It should not form a dough ball. Think of it as thick cake batter. If the dough looks dry, add 1/4 cup more water.
- Grease a medium bowl. Place the dough into the bowl. Cover with a greased piece of plastic wrap and a dry kitchen towel.
- Allow to rise until doubled in size, about one hour.
- Stir the dough with a spatula to deflate.
- Lightly grease the bottom and sides of an 8-inch springform pan. Place a piece of parchment paper on the bottom of the pan. Spread the dough evenly into the pan. Cover the pan with greased plastic wrap. Allow the dough to rise until doubled in size.
- Preheat oven to 350 degrees. Remove the plastic wrap from the pan. Bake the bread until the internal temperature reaches 205 degrees. If the top browns before the center of the bread reaches 205 degrees F. cover the pan lightly with a piece of foil. Remove the pan from the oven. Allow the bread to cool in the pan for five minutes before removing it from the pan and placing it on a wire rack to cool completely.
Servings: Makes about 12 servings
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