It’s certainly been a while since I’ve posted but doing this blog today has left me wanting to do more. The reason I put off doing them is it always takes me soooo long! However my new approach is going to be to keep them ‘short & sweet’ :-)
Over the last year I have advised around 40 clients on The Low FODMAP Diet and I have seen some remarkable results with 81% experiencing an improvement in their digestive discomfort. You can find out more about the diet via http://bit.ly/kingscollegelowfodmap
I’m always keen to help my clients adapt to their new eating plan and baking is one area that I’m experimenting with. Today I’ve taken my mum’s scone recipe and adapted it to become FODMAP friendly. The results speak for themselves….they have been devoured by my 2 boys & hubbie ;-)
Fodmap Friendly Scones
- 8 oz | 230g of Gluten Free Self Raising Flour
- 2 tsp. of Xanthum Gum
- 2 oz | 60g of soft margarine
- 1 level tsp. of baking powder
- 1 free range egg beaten & made up to 150ml with Low Lactose milk or suitable equivalent
Method
- Add the flour, xanthum gum, baking powder and margarine to a large mixing bowl
- Option to add a dessert spoonful of ground chia seeds too
- Break the egg into a measuring jug and top up to 150 mls with low lactose milk
- Beat the two together and add to the mixing bowl
- Finally mix all the ingredients with a hand blender
- Drop the dough onto a floured surface and shape into a ball
- Flatten out with your hand or a rolling pin until ~ 2 cm thick then using a cutter cut out your scones. The mix usually gives me about 10
- Brush the tops with a spot of low lactose milk
- Pop the scones onto a greased baking tray and place in a pre heated oven at 200 C, 400 F or Gas 6 for 15-20 mins
The Finished Scones :-)
After making these I discovered we didn’t have any jam which is what we normally have with them! A quirky but equally tasty alternative turned out to be a drizzle of golden syrup!
I hope you enjoy them as much as we do!
Emma
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Emma Carder BSc RD RNutr MBDA
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