Finding baked goods that are low FODMAP can be a challenge, which is why we created a low FODMAP Cranberry Lemon Loaf!
Commonly, sweets including cookies, muffins, and loafs are made with all-purpose flour, which is high in FODMAP’s, specifically fructans. If you have met a friend at Starbucks recently for coffee and also craved a baked good, you know what I mean!
The second component that makes finding low FODMAP baked goods difficult is deciphering which sweetener was used. You can’t tell just by looking at a baked good if a low FODMAP option like white or brown sugar was used, versus honey, a high FODMAP sweetener.
Although I do see more and more products being created with alternative grains, it still isn’t easy to find low FODMAP options at local cafes and restaurants. Baking our own sweets, in which we can be confident that they are low FODMAP may be a great alternative. I love to bake my own foods because I get to choose what is added to the recipe. With IBS, celiac disease, allergies or intolerances baking from home can be a huge relief.
There are some great recipes online for low FODMAP baked goods, and with the popularity and use of ancient grains expected to increase in 2020 I am excited to see what the market has in store.1 One low FODMAP blog Delicious as it looks, has a great low FODMAP breakfast loaf, which inspired the Low FODMAP Cranberry lemon loaf you see below! So the next time you want to go out for coffee and a sweet, remember this recipe and instead invite your friend to stay in and enjoy a worry-free low FODMAP delicious baked good!
Low FODMAP Cranberry Lemon Loaf
- ½ cup dried cranberries
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup lactose-free milk
- ½ cup canola oil
- Lemon zest of 1 lemon
- 2 tsp lemon juice
- 1 ¾ cup gluten-free low-FODMAP flour (I used Robin Hood Gluten Free all purpose flour)
- 1.5 tsp baking powder
- ¼ tsp salt
- In a small bowl soak dried cranberries in boiling water. Set aside.
- Line a loaf pan with oil and parchment paper and preheat oven to 350 degrees F.
- In a large bowl, beat 2 large eggs until bubbles form.
- Stir in sugar, milk, oil, lemon zest and juice.
- Add in flour, baking powder, and salt and stir well.
- Lastly, drain cranberries and pat dry with a paper towel. Sprinkle with a bit of gluten free flour so they don't sink to the bottom. Lightly stir in the cranberries to the batter mixture.
- Pour batter into a lined loaf pan and bake in oven for 45-50 minutes. Check doneness by placing a toothpick in the loaf. If it comes out clean, it is ready!
- Let the loaf cool before removing and slicing. Enjoy!
Recipe adapted from: Delicious as it looks