Ingredients


1 tsp salt

375g/13oz gluten free flour, plus extra for dusting

3 tsp gluten free baking powder

200g/7oz of mashed rutabaga

50g/1¾oz grated zucchini (remove excess moisture)

250ml/9fl oz lactose free milk

Grated hard cheese, for topping


Serves - 4








Method


Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a baking tray.

Mix the dry ingredients together and add the vegetables.

Gradually add the lactose free milk until it forms a stiff dough (you may need more or less milk).

Turn the mixture out onto a lightly floured surface. Pat out to flatten to about 2cm/¾in thick. Use a cutter to stamp out the scones.

Sprinkle each scone with a little cheese and place on the prepared baking tray.

Bake for about 15 minutes until golden-brown.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Vegetable scones