Are Gluten Free Graham Crackers Low Fodmap
Crackers

Are Gluten Free Graham Crackers Low Fodmap

  • June 23, 2022

S’Mores, in case you don’t know, are a classic American combo of graham crackers, chocolate and marshmallows.Thankfully, we have come up with a quick n’ easy version that is not only low FODMAP, but you can make it in your kitchen – no campfire required.The moment we learned about Nairn’s Gluten Free Oat Grahams we got so excited!All those times we like (need) graham crackers, like when making a classic NY-Style Cheesecake – or for treats like these S’Mores, and now we had a low FODMAP version.The ingredients are Gluten Free Whole Grain Oats, Palm Oil, Sugar, Golden Syrup, Tapioca Starch, Raising Agent (Sodium Bicarbonate) and Sea Salt.Our Shopping List Guru, Vanessa Vargas, is a Monash trained RD and she has approved these cookies as well.It will only take a minute or 2 for the chocolate to soften and the marshmallows to lightly brown.Our Low FODMAP S’Mores are FAST enough to assemble and cook to make when the desire strikes! .

Gluten free Graham crackers (dairy free option)

Gluten free Graham crackers (dairy free option)

Gluten free Graham crackers (dairy free option)

Digestive biscuits are essentially a less sweet, more ambiguous and plainer version of Graham crackers, for those who haven’t encountered them.When combined with brown butter, they create the nutty, toasty flavour that we want for the crackers.It is important for lightening up the mixture, giving it a little flexibility and making snappy biscuits.Cliff notes version: if you can’t find quinoa flour, you can buy the whole white grains and grind it yourself in a food processor.Toasting is not optional – it adds to the nutty flavour and changes the absorbency of the quinoa flour.White sugar doesn’t give enough flavour depth here, and it reacts differently in the oven.I have included an option (see the binder section below) but I highly recommend the zanthan gum in this case.Consider adding a little extra cinnamon or 1/2 teaspoon vanilla bean paste to disguise the faux butter flavour.Consider very lightly oiling the bottom piece of baking paper to prevent sticking.While you can successfully make these graham crackers without it, they’re infinitely more fragile and prone to cracking.Don’t message me and ask why they’re fragile when you haven’t used zanthan gum – consider yourself politely warned.Another thing worth mentioning is that the zanthan actually helps the fork holes and any crimped sides retain their shape.When breaking the sheet of crackers up, gently place your hands underneath a section of cookies and snap upwards.I found that snapping downwards (by applying pressure to the sheet of crackers from above) crumbled a lot more cookies than the former method did. .

Low-FODMAP Graham Crackers – Scraps of Life

Low-FODMAP Graham Crackers – Scraps of Life

Low-FODMAP Graham Crackers – Scraps of Life

If you follow this blog’s cocktail companion, Sips & Shots, you already know that this past Saturday was National S’mores Day, and since 1/3 (or maybe even a full half!).Roll out the dough to somewhere between 1/4 and 1/8-inch thick and cut into squares for the traditional graham cracker style or rounds (or any other shape you want) if you’d like to make your own moon pies and such.Docking keeps the crackers from puffing too much, you want them to stay fairly flat and compact, so don’t skip that part.The distinctive flavor of a graham crackers seems to come from the combination of molasses (from the brown sugar) and vanilla, so you want to make sure the quality of these ingredients are fairly high.The Smitten Kitchen recipe called for a mild honey, but that’s naturally high in fructose so not a good option for a Low-FODMAP indulgence.For me it was a bottle of Neilsen-Massey Organic Fair Trade Madagascar Bourbon vanilla extract that I received for review.The next day I opened the cookie jar to immediately be hit with that quintessential graham cracker aroma and it was amazing. .

Low FODMAP S'Mores bar (gluten-free, with lactose-free option)

Low FODMAP S'Mores bar (gluten-free, with lactose-free option)

Low FODMAP S'Mores bar (gluten-free, with lactose-free option)

It is thé time of the year for s’mores and I love marshmallows, so I think this is going to be a winner for me.For a barbeque with friends at my place, I made these low FODMAP S’Mores bars.If you have access to low FODMAP graham crackers, I’d suggest you use those in this recipe.Divide half of the dough (or 3/4) over the bottom of the baking tin and press it with your fingers.Divide the marshmallow fluff over the dough and sprinkle the chocolate chips on top.Divide the rest of the dough over the marshmallow fluff and press carefully with your fingers.Bake the low FODMAP S’Mores bars in the oven for 20 minutes.Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free! .

Low FODMAP S'Mores Bars With Graham Crackers

Low FODMAP S'Mores Bars With Graham Crackers

Low FODMAP S'Mores Bars With Graham Crackers

Line the inside of an 8-inch (20 cm) square baking pan with foil, smoothing it out.Whisk the finely ground graham crackers and xanthan gum together in a mixing bowl, then add the melted butter and stir together until crumbs are uniformly moist.Take care as it is very easy to overdo this part and­­­ burn the marshmallows – and they can catch on fire.These dessert bars are best served the day they are made or may be stored in an airtight container at room temperature overnight. .

Low FODMAP Blueberry Cheesecake

Low FODMAP Blueberry Cheesecake

Low FODMAP Blueberry Cheesecake

This sweet and simple low FODMAP blueberry cheesecake is dangerously easy to make!While I'm normally pretty good at respecting what works well for my body, cheesecake is one of the few things I'm willing to buy on credit.It's made with a decadent homemade blueberry sauce and is fit for low FODMAP consumption!Which means I can send my taste buds to sweet tooth to heaven with the calorie count as my only consequence!Satisfy any sugar craving with this easy peasy low FODMAP blueberry cheesecake!For my North American peeps, Nestle makes lactose-free condensed milk (thanks, friend!The rest of the ingredients won't add anything notable to your FODMAP load, so you don't need to worry about them.Once the sauce is nice and thick, remove the pan from heat and let it cool completely.(Crust) While the blueberry sauce is cooling, mix the graham cracker crumbs, butter, and sugar until well combined.Line a 9″ square pan with parchment paper and pack the graham cracker crumbs down in an even layer at the bottom of the dish.Mix in the sour cream and the vanilla then spread the cheesecake mixture evenly over the prepared crust.Plop large spoonfuls of blueberry sauce on top of the cheesecake, then drag a knife or skewer through the cake making small figure eights.Gently lay a piece of plastic wrap directly over the top of the cheesecake (this prevents frostbite), then freeze the cake until firm (about 6 hours).Low FODMAP Blueberry Lemon Mug Cake Suffering from a snack attack?Whip up one of these easy low FODMAP blueberry lemon mug cakes!Whip up one of these easy low FODMAP blueberry lemon mug cakes!With a creamy texture and a rich, savoury taste, this low FODMAP pumpkin cheesecake is the perfect fall-inspired dessert.With a creamy texture and a rich, savoury taste, this low FODMAP pumpkin cheesecake is the perfect fall-inspired dessert.Treat yourself with these decadent low FODMAP raspberry white chocolate muffins! .

Low FODMAP Shopping List

Low FODMAP Shopping List

Low FODMAP Shopping List

Overall, I found there to be lots of options for people with special dietary needs which is awesome.Spelt is an ancient grain that despite being a distant cousin of wheat, doesn’t seem to give people issues.You’ve gotta search a bit for it though….in Whole Foods it lives in the freezer section.I had a taco dinner party planned with friends had needed a wheat-free tortilla option.Most importantly I liked the simple ingredients: corn, water, sea salt, lime.I picked up a sampling of lactose-free yogurts that included cultured coconut & almond milk.I tried them and the texture is no where near as thick as my beloved Greek yogurt and they contain TONS of added sugars.I’m a sucker for a new product and bought this blend at Whole Foods which I immediately used in my Berry-Coconut smoothie on Friday.As I said, they good part about this eating strategy is that you don’t have to cut out any one food group entirely, but simply be selective about which you choose. .

Low-FODMAP Oat and Nut Pie Crust; Gluten-free, Vegan

Low-FODMAP Oat and Nut Pie Crust; Gluten-free, Vegan

Low-FODMAP Oat and Nut Pie Crust; Gluten-free, Vegan

A crunchy and nutty low-FODMAP gluten-free and vegan pie crust recipe that you don’t need to roll out!You can make this oat and nut pie crust with walnuts or pecans, depending on your preference.Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.Place oats and nuts in food processor and blend until appears like coarse sand, about 1 minute.Add vanilla, salt, sugar and mix together by hand, or in processor.Recommend prepare a day ahead and chill overnight, prevents crust from being too brittle.Fill and bake to recipe specifications- like for this low-FODMAP lime pie or a low-FODMAP pumpkin pie…. .

Sorghum 'Graham' Crackers {Gluten-Free, Vegan}

Sorghum 'Graham' Crackers {Gluten-Free, Vegan}

Sorghum 'Graham' Crackers {Gluten-Free, Vegan}

The other day I was running around the house being all busy-like, and munching on a graham cracker.I realized that I was just like my two-year-old niece, running around the house playing with her big sister, Honey Maid in hand.You can check out my recipe for graham crackers made with almond flour in this post .2 1/2 cups (10 ounces) Sorghum Flour Blend (see recipe below).6 tablespoons vegan butter substitute (I like Earth Balance).Preheat oven to 325 degrees F. Line a large cookie sheet with parchment paper or a silicone pan liner.Using a pastry blender or fork, cut in the vegan butter until crumbly.Stir in the maple syrup, vanilla and one tablespoon water.Roll dough out on a floured surface or between two sheets of parchment paper (preferred method) to 1/8″-thickness.Cut into 3″ x 2″ rectangles and transfer to prepared cookie sheet.

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