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New favorite breakfast unlocked! Gut-friendly, high in protein and fiber—this is a winner in every way. Perfect for those following a low FODMAP diet, this baked beans recipe is flavorful and satisfying. Save this one for a healthy and delicious start to your day!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add all ingredients to a pot except for the flour and water mixture and bring to a boil.
Once boiling, simmer for 15–20 minutes.
Add in the flour and water mixture and stir until thickened.
Use garlic oil instead of fresh garlic to keep the recipe low FODMAP.
Adjust the seasoning to your taste, adding more salt or pepper if needed.
Serve with gluten-free toast or rice for a complete meal.
Can I use a different type of beans?
Yes, you can substitute cannellini beans with other low FODMAP beans like butter beans or navy beans.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
Can I make this vegetarian?
Yes, simply replace the chicken stock/broth with a vegetable stock to make it vegetarian.
What is onion replacer?
Onion replacer is a low FODMAP alternative to onion, often made from dried chives or leek powder.
Can I freeze this recipe?
Yes, you can freeze the baked beans in a freezer-safe container for up to 2 months. Thaw and reheat before serving.
Helping you find food freedom without the fear| Low FODMAP recipes, meal plans & community 👩🍳 Co-founder @foddiesfoods MY COOKBOOK 👇
