We love creating recipes for our customers and other people who want to eat low FODMAP meals! Here are just a few examples...
Recipes of the Month
Low FODMAP Scones MAKES APPROX. 15
450g gluten-free self-raising flour
2 level tsp baking powder
50g caster sugar
100g butter, softened, cut into pieces
230ml lactose-free milk
Baking tray, lined with baking parchment
5cm round cutter
Pre-heat the oven to 220c/Gas mark 7.
Place the flour, sugar and baking powder in a large bowl and stir to mix.
Add the butter and using your fingertips, rub in until the mixture resembles bread crumbs.
Measure out you milk in a jug and add the eggs, beat well (you may not need all of this mixture).
Slowly pour the liquid into the flour mix, stirring gently, until you have a soft dough.
Place on a lightly floured surface and roll out to a thickness of about 2cm.
Cut into rounds and place on the baking tray next to each other.
Bake for 12-15 minutes. They should be well risen and little browned.
Place on a cooling rack and once cool serve with strawberry jam and lactose free cream or eat hot!
Serve with sugar and lemon, maple syrup, golden syrup or even chocolate sauce and ice cream!
Low FODMAP Lemon Pudding SERVES 6
75g / 3oz butter or margarine
2 lemons, juice and grated rind
125g / 4oz caster sugar
3 eggs, separated
40g / 3½oz gluten free plain flour
275ml / 10 floz lactose free milk
Preheat the oven to Gas 4 / 180C.
Cream the butter or margarine with the sugar and lemon rind until light and fluffy. Mix in the egg yolks, flour and lemon juice. Gradually stir in the milk.
Whisk the egg whites to stiff peaks. Spoon one tablespoonful of the egg whites into the main mixture, then add the remaining egg whites, folding in gently.
Pour the mixture into a 1 ltr / 1¾pt ovenproof dish and place in a roasting tin containing 2.5cm / 1in water.
Bake in the oven for 40-45 minutes.
Serve hot with whipped lactose-free cream!