Sourdough

I’ve been so grateful to have sourdough as a low-FODMAP option, based on information published by Monash University. Some more information is available here as well. Sounds like we need to avoid rye and oat sourdough, interestingly.

So far I’ve been sticking mainly to bakeries that I would call “fancy”, but the supermarket one is probably fine too, and I’ve just stuck to plain white sourdough to have the best chance that it’s actually low-FODMAP (At least, I think that’s how it works).

Fancy Auckland Bakeries

Wild Wheat

Wild Wheat does a white sourdough that is fermented for a long time, and they have quite a bit of info available on their website, thankfully.

I’ve had their non-sourdoughs before but haven’t yet tried their sourdough during Phase 1 of the low-FODMAP diet.

I’d also like to try their spelt sourdough since that is likely lower in FODMAPs.

Daily Bread

Daily Bread also does a white sourdough which they call their Pioneer sourdough. This is $12 (for a rather big loaf) and I’ve enjoyed having it during the first week of low FODMAP.

Woolworths

Woolworths now does a sourdough, which is made in Australia (I think they probably send the dough over frozen or something). It’s a lot cheaper than the others, at $7 (although it seems smaller than the Daily Bread Pioneer sourdough). Based on the packaging, it sounds like they ferment it for a decent amount of time, but it also has a couple of ingredients that the other two don’t have, so I’m not sure if that affects how low the FODMAPs are.