Ingredients


175g/6oz rice flour

50g/2oz tapioca flour

1 tsp bicarbonate of soda

2 tsp gluten-free baking powder

1 rounded tsp xanthan gum

¼ tsp salt

150g/5oz caster sugar

60g/2½oz lactose free butter, melted and cooled

1 egg, preferably free-range, beaten

6 tbsp whole lactose free milk

150g/5oz fresh raspberries


Serves - 6




Method


Preheat the oven to 180C/35F/Gas 4. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.

Whisk together the cooled melted butter, egg, and lactose free milk in another large bowl.

Make a well in the centre of the dry ingredients and pour in the butter, egg and lactose free milk mixture.

Stir gently with a wooden spoon to combine and finally gently fold in the raspberries.

Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Raspberry muffins
IBS-Health.com IBS-Health.com