Low-FODMAP Chai Quick Bread with Browned Butter Chai Frosting; Gluten-free

Those of you that follow my blog know that I spent some weeks in Nepal and India during my medical training.  My favorite part of the day was the multiple times we would stop for chai served in a little glass cup at the side of the road.  That milky black tea flavored with aromatic spices was absolutely the most incredible tasting treat.

I know that using dried herbs in North American recipes are not able to replicate those long simmered fresh spice flavors, but I am still in love with Chai inspired low-FODMAP foods (try my low-FODMAP Chai Spiced Overnight Oats and low-FODMAP Chai Spiced Oatmeal Cookie Bars)

This low-FODMAP Chai Quick Bread has a delectable crust, a light and moist texture, and heavenly aroma.  It is even better with the Browned Butter Chai Frosting!

Enjoy it with coffee, tea or a cup of my low-FODMAP Chai Latte 🙂

You may also love:

• Low-FODMAP Maple Cinnamon Pecan Mug Muffin
• Low-FODMAP BEST Morning Glory Muffins
• Low-FODMAP Carrot Cake Roll with Cream Cheese Frosting
• Low-FODMAP Zucchini Spice Cake with Brown Sugar Cream Frosting
• Low-FODMAP Pumpkin Bread
• Low-FODMAP Banana Bars with Chocolate Cream Cheese Frosting

Or check out over 450 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)

Serves: 9-12

Prep time: 15 minutes plus cooling

Bake time: 50-60 min

Total time: 65-75 min plus cooling

Bake: 350 F

Equipment: 9 by 5 inch loaf pan, parchment paper for lining

Ingredients

• Vegetable shortening or low-FODMAP Magical Cake Pan Release paste for greasing
• 3/4 cup hot low-FODMAP milk
  • You can heat on the stove or with your microwave
• 2-3 black or Assam tea bags or loose tea equivalent (decaf or regular)
  • You can also use Chai spiced tea if you have a low-FODMAP brand
  • You will make a very strong brew to add flavor and color for the loaf
• 1 & 3/4 cups Authentic Foods GF flour or other low-FODMAP gluten-free flour
• 1 & 1/2 teaspoons baking powder
• 3/4 teaspoon xanthan gum (if not added to your flour)
• 1/4 teaspoon salt
• 1 tablespoon prepared low-FODMAP Masala Chai Spice Blend
  • Can also substitute:
    • 1 & 1/2 teaspoons cinnamon
    • 1/4 teaspoon nutmeg
    • 1/2 teaspoon cardamom
    • 1/8 teaspoon cloves
    • 1/2 teaspoon ground ginger (optional)
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 1/2 cup canola oil
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• Optional toppings:
  • Chopped nuts (walnuts, pecans) or coconut
  • 1 tablespoon granulated sugar mixed with 1/2 teaspoon cinnamon and 1/4 teaspoon cardamom
    • Skip this if you are making a frosting

For low-FODMAP Brown Butter Chai Frosting:

For a dairy-free glaze, use my simple low-FODMAP glaze recipe, or for a different take, use my low-FODMAP Fluffy Cream Cheese Frosting

• 2 tablespoons unsalted butter
• 1/4 cup hot low-FODMAP milk
• 1 black or Assam tea bag or loose tea equivalent (decaf or regular)
  • You will end up using about 2 & 1/2 tablespoons strongly brewed black tea for recipe
• 1/2 cup confectioner’s sugar
• A pinch salt
• 1/2 teaspoon prepared LF masala chai spice blend, or cinnamon

Directions

• Preheat oven to 350F
• Grease loaf pan with shortening or another low-FODMAP Magical Paste, line with parchment with a 1-inch overhang and grease this also. Set aside
• Place your tea into your 3/4 cup hot milk and allow to steep (it will be very strong)
• In a medium bowl, mix low-FODMAP flour, baking powder, xanthan gum, salt, low-FODMAP chai spice blend or cinnamon, nutmeg, cardamon, cloves, and ginger (if using)
• Remove your tea bag from your water, strain concentrated tea if necessary
  • At this point the tea should be warm but not boiling hot, if some of the milk has been removed with the tea bags, then you can add a little more milk
• In a separate large bowl, use a mixer to beat eggs and sugars until light and incorporated on medium-high
• Turn down mixer speed to medium, then add canola oil, steeped black milk tea, then vanilla, blending between each addition.  Scrape down bowl
• Add the low-FODMAP flour mixture on a low speed and mix until just blended
• Pour batter into loaf pan and sprinkle with sugar/cinnamon or chopped nuts
  • If you plan to glaze the loaf, then you can skip the toppings
• Bake for 50-60 minutes or until tester is clean in center; mine took about 55 minutes
• Cool for about 5 minutes in pan, then remove from pan and cool on wire rack
• While cooling, prepare the low-FODMAP Browned Butter Chai Frosting:
  • Set a black tea bag in 1/4 cup of hot milk to brew strongly
• In a small saucepan over medium-low heat, melt the butter for about 3-4 minutes, stirring occasionally, until it begins to turn golden brown and forms flecks on the bottom and sides.  It should smell toasty
  • Make sure it doesn’t burn- that can happen rather suddenly
  • I use a white-bottomed saucepan to be able to see the browning process easier
• Remove from heat and transfer quickly to a small bowl
  • I did not ‘strain’ the browned butter flecks, but you could if you desired
• Mix in 2 and 1/2 tablespoons brewed black tea (strained if desired), powdered sugar, pinch of salt and chai spice or cinnamon
• Stir until everything is melted and combined
• Add additional sugar or tea (can also use low-FODMAP milk) to desired consistency and flavor
• Drizzle or spread over your cooling loaf and top with toasted nuts or coconut if desired