Low FODMAP Recipe  

Buckwheat Soda Bread


600 g Buckwheat Flour

½ tsp Salt

1 ⅔ tbsps Baking Powder

2 tsps Xanthan Gum

1 tsp Vinegar

3 tbsps Oil

500 ml  Rice Milk

2 tbsps Any Gluten Free Flour


Mix together the flour, salt, baking powder and xanthan gum.

Stir the vinegar and oil into the rice milk.

Add the rice  milk mixture to the flour and knead into a dough.

Dust a large oven baking tray with one spoon of the extra flour.

Scatter the second spoon of extra flour over the dough.

Roll the dough piece into a 25cm/10” cylinder and place on the baking tray.

Bake in a pre-heated oven for 75/85 minutes.

Remove from the oven and cool on a wire rack.

(For a softer crust wrap the bread in a clean tea towel while it cools)

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