If you live on a restricted diet, either for medical reasons or to simply prevent assaulting your flatmates with all manner of, uh, odours, finding edible substitutes for staples can be difficult. Those following a FODMAP regime, for instance, tend to avoid foods containing gluten, just to be on the safe side. But if you’re OK with gluten, just not the sugars, Baker’s Delight might be your salvation for doughy loaf goodness.
The low-FODMAP diet was developed right here in Australia at Monash University. FODMAP stands for “fermentable, oligosaccharides, disaccharides, monosaccharides and polyols” and is designed to combat gas and bloating in sensitive individuals.
It involves cutting out a number of foods, including garlic, onions and apples (to name a few of the worst offenders) and in many cases, pasta and bread. Baker’s Delight might be able to help you with that last one, with it’s newly introduced “Lo-Fo” bread.
According to the Baker’s Delight website, while the bread contains gluten (and therefore unsuitable for coeliacs and the gluten-intolerant), it has had “the majority of the fermentable sugars … removed from the wheat”, making it more suitable for those adhering to a FODMAP diet.
Baker’s Delight is offering free samples this weekend, so if you’re keen to give it a try, head to your nearest (and open) bakery and see if it’s right for you.
Low FODMAP Bread [Baker’s Delight]
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