This low FODMAP strawberry and rhubarb crumble makes a great snack or delicious dessert. This crumble contains a safe low FODMAP serve of fruit but you must divide it into the recommended number of servings. I normally divide it into slightly smaller servings so I don’t have too much sugar at once. The crumble is yummy by itself or you can serve it with low FODMAP ice cream or yoghurt.
Check that the cornflour (corn starch) is made from maize and not wheat.
Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Buy gluten free cornflakes that do not contain any high FODMAP ingredients like inulin, apple or pear juice, apple fibre, concentrated fruit juices, honey, or high fructose corn syrup.
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit 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.