This wholesome low FODMAP Psyllium Seed Bread is perfect for those following a low FODMAP diet who miss having delicious, fibre-rich bread. Made with psyllium husk and a blend of gluten free flours, this bread has a wonderful texture and is packed with seeds for extra crunch and nutrition. It’s ideal for toast, sandwiches or simply enjoyed with butter. The psyllium husk helps bind the bread whilst providing gentle, soluble fibre that’s beneficial for digestive health.
Makes 1 loaf (approximately 12 slices)
Ingredients
- 200g gluten free all-purpose flour
- 100g fine polenta
- 3 tbsn psyllium husk powder
- 2 tspn baking powder
- 1 tspn salt
- 50g mixed seeds (pumpkin and sunflower seeds)
- 3 large eggs
- 300ml lactose free milk or water
- 3 tbsn olive oil
- 1 tbsn maple syrup
- 2 tbsn seeds for topping (optional)
Method
- Preheat oven to 350°F (180°C). Line a loaf tin with parchment paper
- In a large bowl, whisk together the gluten free flour, polenta, psyllium husk powder, baking powder and salt
- Stir in the mixed seeds
- In a separate bowl, beat together the eggs, lactose free milk, olive oil and maple syrup
- Pour the wet ingredients into the dry ingredients and mix well until fully combined. The mixture will be thick
- Let the mixture stand for 5 minutes to allow the psyllium husk to absorb the liquid and thicken
- Transfer the dough into the prepared loaf tin and smooth the top with a wet spatula
- Sprinkle additional seeds on top if desired
- Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean and the top is golden brown
- Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing
TIPS
- This bread stores for up to 5 days in an airtight container or can be sliced and frozen for up to 3 months
- Psyllium husk is low FODMAP up to 2 tablespoons per serving, so the amount in each slice is well within safe limits
- The bread slices best when completely cooled or the day after baking
- For a softer crust, cover the loaf with foil for the first 30 minutes of baking
- This bread is naturally gluten free and suitable for those avoiding wheat
- Mixed seeds add texture and nutrition, try a variety of seeds
- The psyllium husk creates a slightly denser texture than traditional bread, but it’s wonderfully satisfying
- If you like this low FODMAP Psyllium Seed Bread take a look at some of my other recipes. How about low FODMAP Cinnamon Muffins or low FODMAP polenta biscuits?
- Unsure whether you have IBS? Take a look at my FREE Recipes and Symptom Tracker
Change your life in just three sessions
Need help to manage your IBS symptoms? I have a base in Cardiff and Bristol, but work with IBS sufferers across the UK through online sessions. The vast majority of my clients have found that only three sessions are needed before they feel confident to move forward on their own. I will send you booklets, which have an extensive list of all the foods you can eat on the low FODMAP diet. I’m available for advice and support between sessions. Find out more about my IBS services. I offer a free initial telephone call for you to decide whether the low FODMAP diet is right for you. So give me a call or fill out the contact form.
Many of my clients say that working with a specialist IBS dietitian has been life-changing, and are finally managing to live more comfortable lives. See their success stories.
