Made with mashed potatoes, a certified low FODMAP flour blend, and a touch of lactose-free or plant-based milk, this bread is bloat-free and IBS-safe. The dough rises softly and bakes into fluffy bread or rolls with a mild flavor and tender crumb. It’s ideal for sandwiches, toasting, or serving warm with vegan butter.

Ingredients Needed:

2 cups mashed potatoes: plain boiled, no dairy or garlic.
1 cup water: lukewarm for activating yeast.
4½ tsp active dry yeast: helps the bread rise.
3 tbsp sugar: feeds the yeast.
1½ cups unsweetened almond milk: mixed with ¼ cup white vinegar for low FODMAP buttermilk.
6 tbsp vegan margarine (like Earth Balance): melted and slightly cooled.
3 tsp salt: adds flavor.
6 cups low FODMAP gluten-free flour blend: such as Authentic Foods GF Classical Blend.
3 tsp xanthan gum: only if your flour doesn’t already include it.
Extra flour for dusting
Optional: extra melted margarine for brushing tops

How To Make Low FODMAP Potato Bread:

Activate the Yeast:
In a stand mixer bowl, whisk together mashed potatoes, water, yeast, and sugar. Let sit for 5 minutes until foamy.

Mix Wet Ingredients:
Attach the paddle. On low speed, add in your low FODMAP buttermilk (almond milk + vinegar), melted margarine, and salt.

Add Dry Ingredients:
Gradually mix in flour and xanthan gum (if needed), one cup at a time, until a soft, sticky dough forms. You’ll reserve about 1 cup flour for shaping later.

Knead and Rise:
Mix on high for 4 minutes. Transfer dough to a greased bowl, cover with greased plastic wrap, and let rise at room temp for 1 hour.

To Shape Rolls:

Preheat oven to 375°F.
Line 2–3 baking sheets or muffin tins with parchment.
Dust surface with reserved flour and roll dough ¾ inch thick.
Cut into rounds or squares.
Place on trays or muffin tins. Brush with margarine (optional).
Let rise for 30–45 minutes.
Bake 20–22 minutes until golden.

To Make Bread Loaves:

Grease two 8×4” loaf pans.
Divide dough evenly into pans.
Let rise 30–45 minutes.
Bake 45–55 minutes.
Cool completely before slicing.

Recipe Tips:

Use mashed potatoes with no milk or garlic added.
Always check your gluten-free flour for FODMAP ingredients.
Almond milk should be unsweetened and unflavored.
These rolls don’t rise much—expect a rustic shape.
Let bread cool fully to avoid gumminess.

How to Store & Reheat:

Room Temperature: Store in an airtight bag up to 3 days.
Fridge: Store up to 5 days, warm before serving.
Freezer: Freeze up to 2 months. Slice before freezing for easy toasting.

Nutrition Facts (per roll or slice, approx.):

Calories: 190
Sodium: 280 mg
Protein: 3 g
Fat: 6 g
Carbs: 30 g
Fibre: 2 g
Sugar: 3 g

FAQs:

Is potato bread low FODMAP?
Yes, when made with plain mashed potatoes, lactose-free or plant-based milk, and low FODMAP flour.

What gluten-free flour is low FODMAP?
Blends without soy, inulin, or high-FODMAP flours. Look for certified low FODMAP blends like Authentic Foods GF Classical Blend.

Can I use sweet potatoes instead?
Sweet potatoes are only low FODMAP in small amounts. White or Yukon gold potatoes are safer choices.

Do I need xanthan gum?
Yes, unless your flour already includes it. It helps give structure to gluten-free dough.

How do I make low FODMAP buttermilk?
Mix almond milk or lactose-free milk with white vinegar and let it sit for 5 minutes.

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