Fody's Low FODMAP Gluten-Free Gingerbread Loaf

low-fodmap-desserts-gingerbread-loaf 

PREP TIME: 10 minutes

BAKING TIME: 45 minutes

Makes 14 Servings

Description of Fody's Low FODMAP Gluten-Free Gingerbread Loaf

Ah, the aromas that will fill your home when you bake this low FODMAP holiday recipe are as enticing as the flavor and texture experienced upon tasting. Traditional gingerbread flavor, but what makes it a low FODMAP dessert are the Monash University-approved serving sizes of the molasses, dried cranberries, and green sugar decorations. You can also go to the local craft store or cake decorating section of any big box store and find all sorts of low FODMAP cake decorations. Read your labels and use your Monash app to assess!


Fody's Low FODMAP Gluten-Free Gingerbread Loaf Ingredients:

Loaf:

  • 1 1/3 cups (194 g) low FODMAP gluten-free all-purpose flour with xanthan gum
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (180 ml) unsweetened full-fat oat milk, at room temperature
  • ¼ cup (60 ml) neutral-flavored vegetable oil
  • ¼ cup (60 ml) pure maple syrup
  • ¼ cup (60 ml) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves

Glaze & Topping:

  • 2-ounces (55 g) white chocolate, finely chopped
  • 1 teaspoon neutral-flavored vegetable oil
  • 2 tablespoons dried cranberries, chopped
  • 2 tablespoons low FODMAP green decors

      Directions for Fody's Low FODMAP Gingerbread Loaf

      For the Gingerbread Loaf: Preheat oven to 350°F (180°C). Coat an 8-inch by 4-inch (20 cm by 10 cm) loaf pan with nonstick spray, then line bottom and sides with a strip of parchment paper.

      In a large bowl, whisk together the gluten-free flour, baking soda and salt; set aside.

      In a separate bowl whisk together the oat milk, oil, maple syrup, molasses, egg, cinnamon, vanilla, ginger and cloves until well blended. 

      Combine the wet and dry ingredients and whisk very well until just smooth and combined. Scrape into prepared pan, smoothing top. 

      Bake loaf for about 40 to 45 minutes or until tester comes out clean. Cool pan on rack for 15 minutes, remove from loaf mold, peel away parchment and then cool completely on rack.

      For the low FODMAP glaze: Melt chocolate and oil together in top of double boiler or microwave and stir until smooth. Drizzle over top of loaf and sprinkle dried cranberries and green decors on top while the chocolate is wet. Allow chocolate to set before slicing.

      Tip: You can of course opt for just the gluten-free loaf, and serve as is without the topping. We love it that way, too.


      About the Chef

      low-fodmap-food-blogger-dede-wilson

      Dédé Wilson

      Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
      Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

      This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.

      fodmapeveryday.com