250g rice flour
40g of raisins (well under 10g each scone making it FODMAP friendly)
1tsp baking powder
1tsp baking soda
50g butter
50g caster sugar
1 egg
150ml lactose free milk

(should make 7 or 8 scones)



To start making these low FODMAP scones you soak the raisins in water for about an hour.

Set your oven to 220C (430F)

Put the flour and baking powder in a mixing bowl. Using your hands rub the butter into the flour, the mixture should resemble breadcrumbs once all the butter is combined with flour. Now stir in the sugar.

Whisk the egg and lactose free milk together then add to the flour mixture. Finally drain the raisins and add them to the mixture. Now mix all the ingredients together.

Personally I found these a little hard to shape on a baking tray. But, I found an excellent way to cheat! Lightly grease a muffin tray with butter. Then scoop the mixture into the muffin holes. Sprinkle brown sugar on top and place in the oven for 18 minutes.

Remove from the tray and leave to cool on a wire rack. Very easy and very tasty low FODMAP scones! They are perfect with home made lemon curd.

200g soft light brown sugar
200ml sunflower oil
3 eggs
200g rice flour
100g ground almonds (will be low fodmap in portion size)
1tsp bicarbonate soda
1tsp baking powder
1tsp cinnamon
1tsp vanilla extract
300g grated carrots
50g chopped walnuts

Preheat your oven to 175C (347F)
Put the sugar, oil and eggs in a mixer and beat until everything is well mixed. While still beating, slowly add the flour + ground almonds 100g at a time. Then add the , bicarbonate soda, baking powder cinnamon and vanilla. Continue to beat until everything is well mixed.

Turn off the electric mixer and the grated carrot and walnuts. With a spatula mix these in by hand. Spoon the mixture into the muffin cases and put into the oven. Remember, I use a fairly shallow muffin tray. So I bake these for 25minutes. Those of you with really deep, manly muffin trays, will need to watch the time and see when the tops are firm and bounce back when pressed lightly.

1 sterile jar
150g caster sugar
100g butter - cut into pieces
3 lemons - zest and juice
3 eggs

I like to start be sterilising my jar, I have an old jam jar I use for this recipe. Wash and rinse it  thoroughly in the sink. Then place both the jar and the lid in the oven at 175C. They need to be in the oven for at least 20 minutes.

While the jar is sterilising, put some water in a pan and set it over a low heat. Put the sugar, butter, lemon juice and zest into a mixing bowl. Sit the mixing bowl over the pan of simmering water, ensure the water does not touch the bottom of the bowl. Stir the mixture occasionally until all the butter is melted.

Now, whisk your three eggs together and then pour the eggs into the warm lemon mixture. It is important that you thoroughly wisk the lemon/egg mix until all the ingredients are combined. If you just pour the eggs in and leave them sitting there you'll get some very funky scrambled eggs!

Leave the mixture to cook for about 12 minutes, stir it occasionally. It is this occasional stirring that will help you see when the cooking is complete. The mixture will change from a watery consistency to a thicker consistency. When cooked the mixture should be thick and creamy, you should be able to coat the back of a spoon with it.

Take the lemon curd off the simmering water and set aside to cool. Continue to stir it occasionally as it cools. If you time it right, your jar should be sterile about the same time you take the lemon curd off the heat. Take it out of the oven, remember it will be very hot, and set it aside to cool as well.

Once your lemon curd and jar are both cool, spoon the mixture into the jar, seal, and store it in the fridge. It will keep for several weeks and you can use it as a base for all kinds of low FODMAP goodness. I'll demonstrate this in the coming weeks. Of course, you'll have to resist sitting on the sofa with the jar of lemon curd and a spoon!

4 ripe bananas - mashed
1/3rd cup melted butter
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1 & 1/2 cups rice flour
a pinch of salt

Preheat your oven to 175C (347F)
Mash the bananas in a mixing bowl and set aside. Put the sugar and butter in a pan over a medium heat until the butter is melted. Add this warm mixture to the mashed banana, and mix together with a spoon.

Put the vanilla, egg, baking soda, cinnamon, salt & gluten-free flour into the mixing bowl containing your banana/butter mix. Mix all ingredients together thoroughly.

Pour the batter into your loaf tin and put in the oven. This should take about an hour and ten minutes to cook.