This low FODMAP dark chocolate and raspberry brownie is a decadent treat for the holiday season. It is perfect to take to parties, serve with Christmas dinner, or store in the freezer for unexpected guests.
How To Make Self Raising Flour: Don't worry if you can't find self raising flour - you can make your own! Take 1 cup of gluten free all purpose flour and mix it with 1 & 1/2 teaspoons of baking powder and 1/2 a teaspoon of salt. Mix these ingredients together in a bowl before using in the recipe.
Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.
Guar gum or xanthan gum help gluten free baking to stick together and rise. They are often found in the gluten free section of the supermarket or in a health food store.
Make sure the self raising flour is gluten free. I used one made from a mixture of rice flour, maize starch, tapioca starch, sugar, raising agents (450, 500), vegetable gum (Xanthan). Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.