Low-FODMAP Maple Egg Bread Recipe: Simply Delicious! Gluten-free, Dairy-free

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Bread. Its a sensory experience.  Pulling apart a crust from the middle.  Savoring the colors of a bread basket. Crunching on toast. Smelling loaves in the oven.

Lately I have had a serious hankering for fresh baked low-FODMAP bread.

Not just any bread, either. I decided that I needed to make a spongy, springy, chewy, and slightly sweet low-FODMAP bread recipe. Perfect for holiday meals, low-FODMAP french toast, or a fancy low-FODMAP grilled cheese.  This dairy-free, gluten-free, low-FODMAP bread is both simple and delicious!

I consulted some experienced sources and concocted a low-FODMAP egg bread/challah recipe using maple syrup, fresh eggs and a combination of flours. I know it can be a bit more cumbersome to buy more than one flour choice, but I think it is worth it.  With gluten-free baking it really makes a difference to the texture of the final product. Plus with this recipe you don’t have to knead the bread, so it is actually quite simple!

Enjoy with my scrumptious low-FODMAP pumpkin butter, low-FODMAP Hazelnut Chocolate Spread, low-FODMAP Strawberry Coulis or low-FODMAP Lemon Curd.

Check out over 300 more low-FODMAP recipes on the blog!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Maple Egg Bread/Challah

Modified from ‘Gluten-free Baking Classics, 2nd ed’. Annalise G. Roberts, 2008.

Bake time: 50 minutes
Temp: 400 degrees F
Prep time: 15 minutes prep, 50 minutes rise, 50 minutes bake (total: 115 min)

Equipment: 9 by 5 inch loaf pan, greased

Although this recipe has not been tested, a reasonable serving should be low-FODMAP based on the ingredients.

Serves 8


  • 3 large eggs, room temperature
  • 3 TB canola oil
  • Bread mixture:
    • 2/3 cup millet flour
    • 1/3 cup sorghum flour
    • 1/3 cup cornstarch
    • 1/3 cup potato starch
    • 1/3 cup tapioca flour
    • 2 TB sweet rice flour (this is rice flour made from glutinous rice, and is not the same as plain rice flour)
  • 3 TB granulated sugar
  • 1 ½ tsp xanthan gum
  • ½ tsp salt
  • 1 packet /¼ ounce/2 ¼ tsp active dry yeast granules
  • 2/3 cup water, warm to 110 degrees F
  • 4 TB maple syrup (room temperature), divided
    • 3 for mixture
    • 1 TB to brush on top
  • Vegetable shortening for greasing
  • Sesame or poppy seed for topping (optional)


  • Prepare bread mixture, set aside in bowl when combined
  • Add other dry ingredients including yeast
  • Grease loaf pan well with vegetable shortening
  • In electric mixer using flat paddle add egg, oil, warm water and 3 TB syrup
  • Combine on low speed
  • Add dry ingredients slowly (including yeast), scraping down sides and bottom of bowl
  • Once all dry mixture is added, place mixer on high speed for 3 minutes

Maple Egg Bread - wet mix

  • Dough should be elastic and springy
  • Place dough in loaf pan and make mound higher in middle than sides
  • Decorate the top with swirls if desired

Maple Egg Bread - pre rise

  • Cover dough with cloth and store in a warm place for 50 minutes
  • Dough should rise to 1 inch or less from top of pan
  • Preheat oven to 400 F

Maple Egg Bread - after rise

  • When dough has risen the desired amount (over rising will cause the bread to have poor texture), brush with maple syrup and sprinkle with seeds (optional)
  • Place rack in center of oven and bake for 10 minutes
  • Top should be lightly golden
  • Remove and cover with foil and bake additional 40 minutes
  • Once completed baking, loosen the edges gently with a knife and invert to cool on rack
  • Enjoy with low-FODMAP pumpkin butter or low-FODMAP Strawberry Coulis
  • Try it in a low-FODMAP Cajun Tuna Melt!

Comments Rating 5 (2 reviews)

20 Responses

  1. Can measure for measure King Arthur GF baking flour(containing all the flours you list separately and the Xanthan Gum) be used in the recipe?

    1. Hi Sherri,
      The proportions for this recipe are key to ensuring a light and airy bread. While the flour you mention may work in creating a good result, we don’t know that it will be the same as the version we tried. King Arthur GF is an all-purpose flour and will have a different proportion of the individual flours it contains. Hope that helps!

  2. This looks like a great recipe! But I was wondering if I can substitute the canola oil for something else. Coconut oil maybe?

    1. Hi Kim!
      Nice to hear from you. We haven’t tried the substitution, but typically coconut oil is a reasonable stand-in for canola oil in baking. Let us know how it turns out! Good luck 🙂

    1. I made this bread and it turned out very well. My oan doesn’t look as deep as the one pictured on your blog. I wound up only having to proof the bread for half an hour, or it would have gone over the edge of the pan. It continued to rise while baking but texture and taste were not sacrificed. It made wonderful French toast or tasted great on its own. I am on the search for a deeper pan.

      1. Hi Katelyn,
        This pan is a glass loaf pan about 9X5X3 inches. A pretty standard size. It may look bigger due to the glass and photos. Proofing could be shorter in hotter weather, so it still sounds successful! Thanks for your comments!
        We apologize but we could not access the loaf pan to tell you precise measurements earlier.

  3. Great challah

    This recipe is so good that my gluten eating family members insist on tasting some. I use one and a half cups of one to one flour and half cup oat flour in order to be able to make homotzi.

    1. Hi Edward!
      Thank you SO much for this lovely review and for taking the time to comment. Please stay in touch with us!

  4. Hi Rachel,
    Is there a flour I may use instead of sorghum? Sorghum flour does not set well with me. I am GF and DF.
    Thank you!

    1. Hi Lynn,
      Thanks for the question!
      We have only tried the recipe using these flours and would be uncertain about results. However, you could try oat flour and see if that works. Good luck.

  5. I cannot eat rice at all anymore. Unfortunately. What do you think would take the place of the sweet rice flour? Thank you very much.

    1. Hi Alene,
      This flour has a unique texture so any substitutes may have different results. However, you could try tapioca flour or starch instead. Thanks for the question!

      1. Thank you! I will let you know after I bake it. I suspect it will be different, even with a small change like that. And thank you for your quick response.

  6. Hi Dr. Pauls, do you have suggestions for what we could substitute millet flour with? We do not have millet flour in stores where I live nor would it arrive on time for the holiday if we order it online. Thank you for any suggestions you may have even if they are substitute options that haven’t been tested for. (I read one of the previous comments and answers – unfortunately my partner is not able to digest oat flour).

    1. sorry I don’t know what’s with my browser view and the reply form on this webpage – there was no indication where to leave my name.

    2. Hi there,
      You could possibly try more sorghum flour. We have not attempted that, but let us know if it works!

  7. Very good

    This was delicious. I had to buy a couple of the flours. I ran millet through the Cuisinart rather than buying millet flour. I took the bread out after 35 minutes and it was definitely done. Next time, I’ll check it after 30 minutes.

    1. Hi Julie,
      That’s awesome! You can always make your own flour if you have a strong enough processor. I am so happy the recipe worked for you. Stay in touch 🙂

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