Tag: Low fodmap flour

According to research from Monash University, many flours contain fermentable carbohydrates (FODMAPs) that can trigger symptoms in individuals with irritable bowel syndrome (IBS). Knowing which flour to eat in IBS is the first step toward enjoying baked goods without discomfort.

According to the Monash University FODMAP app, several readily available flours derived from grains like rice, millet, and quinoa are considered low FODMAP. Navigating the world of baking on a low FODMAP diet can be challenging, but with the right guidance, you can find a variety of delicious and safe alternatives to high FODMAP flours like wheat and rye. This guide will explain exactly what kind of flour is low FODMAP and how to use it effectively.

According to research published in the *Journal of Neurogastroenterology and Motility*, the low FODMAP diet is an evidence-based approach gaining popularity for managing IBS symptoms. Navigating this diet can be particularly challenging when baking, leaving many to wonder, "What is the best low Fodmap flour for baking?". The answer depends on your desired texture and recipe, but several excellent options, from reliable single flours to effective blends, can help you achieve delicious results without digestive distress.