If you love garlic as much as I do, you will know what I mean when I say giving up garlic bread is just a step too far. Well, if like me, you want the garlic but not the bloat, I’ve got your back! This low FODMAP garlic bread is cheesy salty garlicky buttery and just plain yum.
While garlic is high FODMAP for Fructans, the good news is that FODMAPs are not oil soluble, so we can add the flavour of the garlic to the oil without making it high FODMAP. Of course, you can cook some cloves of garlic in oil and then strain out the chunks and use the oil. The issue here is that you need to store homemade garlic oil in the fridge and use it within three days as it carries botulism spores. Of course, you can also freeze it, but to be honest, we are all busy. And Cobram Estate make a FODMAP certified garlic infused oil that is shelf stable and lasts a few weeks once opened.
This recipe is also super easy to throw together, in fact you likely have all 4 ingredients in your pantry right now.
Low FODMAP “Garlic” Bread
- ¼ cup Cobram Estate Garlic Infused Olive Oil
- 2 tablespoons chopped parsley
- Sourdough baguette
- ¼ cup grated parmesan
- Combine olive oil and parsley in a freezer safe container, mix well and freeze overnight. In the morning the oil will have set but remain spreadable. Essentially, you now have a low FODMAP Garlic Butter
- Cut the baguette lengthways, spread with the “Garlic Butter” mix, and sprinkle with grated parmesan. Bake at 200° for 5-10 minutes or until golden.
Prep time: 10 minutes + overnight in the freezer
Cook time: 10 minutes
Suitable for freezing: yes
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