3 free-range eggs

85g/3oz gluten free plain flour

3-4 tbsp lactose free milk

1 vanilla pod, split, seeds scraped out

75ml/3fl oz lactose free double cream

30g/1oz caster sugar

15g/½oz lactose free butter

110g/4oz blueberries

icing sugar, to serve


Preheat the oven to 220C/425F/Gas 7. Whisk the eggs and gluten free flour together in a bowl.

Add the lactose free milk, vanilla seeds, -lactose free double cream and sugar and whisk to make a batter.

Melt the lactose free butter in a small ovenproof frying pan and once foaming, add the batter mixture to the pan,

Scatter the blueberries over the top and transfer to the oven and bake for 15-20 minutes, or until puffed up and golden.

Serve in the pan, dusted with the icing sugar.


Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician
Low FODMAP Recipe and Gluten Free Recipe - Blueberry clafoutis