Bakers delight Lo-Fo bread and sourdough
In mid 2017 Bakers Delight introduced the Lo-Fo loaf. The Lo-Fo loaf was created for people with sensitive tummies, or in other words people with IBS who have an intolerance to fructans. The Lo-Fo loaf is made with wheat starch, gluten and some wholegrains but it is at a level that was tested as low FODMAP by Fodmap Friendly at 2 slices. Please note that this loaf is not gluten free, so is not suitable for those with coeliac disease.
Before the Lo-Fo bread, I had found it difficult to find a bread that looked, felt and tasted like regular bread. A lot of the breads that are gluten free have the consistency of a thick piece of wet cardboard. I found that even with toasting a lot of them were still damp. I couldn't stand it and was finding that I wasn't eating bread anymore (something that made me seriously sad as I LOVE bread). I had come across sourdough bread, that as long as it was left to proof for 2-24hours is low FODMAP. The Bakers Delight sourdough bread is low FODMAP at 2 slices. So this is a great option, I love using sourdough for brusketta, eggs on toast or toasted sandwiches.
Taste: similar taste to wholemeal bread
Texture: similar to multigrain as it has a few little kibbley bits
Visually: it looks just like a regular loaf of wholemeal multigrain bread
Price: $6.30 per loaf
Wheat Starch, Water, Grains (9%) (Oat Bran, Kibbled Sorghum), Wheat Gluten, Wheat Protein Isolate, Seeds (4.5%) (Sesame Seeds, Linseed, Poppy Seed), Vegetable Oil (Canola), Wheat Flour, Yeast, Sugar, Iodised Salt, Dextrose, Durum Semolina, Vegetable Gum (464), Malt Flour, Soy Flour, Psyllium Powder, Vitamins (Thiamin, Folic Acid).
The Bakers Delight Lo-Fo bread provides a great alternative for people on the elimination phase of the low FODMAP diet or for those who have an intolerance to fructans.