These beautiful low FODMAP raspberry and dark chocolate muffins are one of my favourite afternoon treats – you get the gorgeous tang of the raspberries coupled with the richness of the dark chocolate. They are also quick and easy to make!
How to make self raising flour: If you can’t find gluten free self raising flour that’s okay. Instead try taking your 2 & 1/2 cups of gluten free all purpose flour and adding 3 & 3/4 teaspoons of baking powder and 1 a tsp of salt. Mix these ingredients together before adding any other ingredients.
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.
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.