specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

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free dietary advice

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more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

low-FODMAP bruschetta al Pomodoro 

This low-FODMAP bruschetta al pomodoro is delicious as an appetizer or snack and is also super fast to prepare. 

For this recipe, preferably choose a 100% spelt sourdough bread. In the sourdough process (fermentation) of spelt, the amount of fructans is significantly reduced. Making it fit well into a low-FODMAP diet. 

Ingredients for 2 slices:  

  • 2 slices (home-baked) spelt sourdough bread  
  • 1 bunch of tomatoes, cut into small cubes   
  • 1 tablespoon extra virgin olive oil   
  • 1 teaspoon balsamic vinegar   
  • Salt and pepper to taste  
  • 1 handful of fresh basil leaves (or other fresh low-FODMAP herbs) 

Note: If you use more than 1 tomato, this recipe is no longer low in fructose. If you can tolerate fructose well, feel free to use more tomatoes. 


  1. Lightly toast the sourdough bread slices on both sides in a pan or toaster.  
  2. Mix the diced tomatoes with the extra virgin olive oil and also add the balsamic vinegar, mix well. 
  3. Season the mixture with salt and pepper.  
  4. Spoon the tomato mixture onto the toasted sourdough rolls and garnish with a few basil leaves.   
  5. Serve the Bruschetta al Pomodoro immediately as an appetizer or as a delicious snack. 


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