When I first tried to make crackers from low FODMAP bread I used homemade sourdough-bread from spelt.

Perfect on the go or when traveling

Before going to Prague, I packed the crackers in an airtight box. The plan was to eat the crackers when I had emptied the fresh bread I had brought. Usually I use to make bread in an egg-boiler (the recipe is in my low FODMAP travel-book, whoch I hope will be translated to English soon). This trip was quite short, so I wanted to try to see if it was possible to travel without the egg-boiler.

How did it taste?

With some butter and spread it was actually delicious and I can highly recommend it! I also had some of the crackers from low FODMAP bread in a small plastic-bag and ate it on the go, without anything. It was a little bit dry, but absolutly better than not having anything to eat.

Crackers from glutenfree bread

I have tried to make crackers from glutenfree bread too and it turned out very well. This can save you from getting evil (when my blood-sugar is low I change personality, according to my husband…. 🙂 )

Here is the recipe of the crackers from low FODMAP bread

Preheat the  oven to  80-90°c/176-194°f, airflow (not sure of the correct English word here, I hope it made sense)

Cut the bread in thin slices and spread it on a baking tray. You can make more than one baking trays as long as you change the place in the oven every now and then.

Bake the bread for around 2-4 hours, depending on how thick the slices of bread are. It’s important that the bread gets fully dry. Open the door to the oven every now and then to let out the humidity in the oven.