I share my 3 best low FODMAP recipes with bread for those who are following a restricted FODMAP diet who are trying to reduce digestive issues and IBS including my low FODMAP PB&J Baked French Toast, a Fall Vegetable Strata, and a Roasted Vegetable Hummus Halloumi Sandwich.
In a bowl, beat together the eggs and milk with a generous pinch each of salt and pepper. Add the mini COBS LowFOD™ Loaf, in cubes. Transfer to a greased 12” cast iron skillet or a 9” square baking dish. Cover and refrigerate overnight.
Preheat oven to 450° Combine the oil with the sweet potato, celeriac, sage and a pinch each of salt and pepper. Transfer to the baking sheet. Bake for 15-20 minutes, or until tender. Mix into the bread egg mixture, along with the kale, pecans and ½ of the Gruyère cheese.
Reduce heat to 350°
Top with the remaining Gruyère and parmesan and bake, covered, for 35 minutes. Uncover, and bake for an additional 10 minutes until golden brown.