This blueberry crumble slice is just so yummy – no one will be able to tell it’s low FODMAP, gluten and dairy free! This slice is perfect as a dessert or afternoon treat. I recommend serving it warm with low FODMAP ice cream. Make sure you limit your serving size to one piece, so you don’t have too many blueberries in one sitting. This slice can be popped in the freezer and saved for a later date.
Check that the cornflour (corn starch) is made from maize and not wheat.
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.
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.