Sarah’s Cheddar Biscuits (Low FODMAP)

15 Minutes prep • 18 Minutes cook • Low FODMAP • Gluten-free • Makes 15 • Serving size 2 • Ok to make ahead: Steps 1-2

My sister served these light and delicious biscuits and I was immediately hooked! Make them yourself and they will be a crowd-pleaser for any occasion. Best of all they are completely grain-free! Whether served as a side to a hearty meal or enjoyed as a delightful snack on their own, each golden-brown bite delivers melt-in-your-mouth buttery goodness. Get ready to discover your new favorite biscuits.

Ingredients

2 cups almond flour

2 teaspoons baking powder

1 teaspoon dry rosemary

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

4 tablespoons unsalted butter

4 tablespoons heavy whipping cream

2 large eggs, beaten

6 ounces extra sharp good quality cheddar cheese, grated

Directions

(1) Prepare: Preheat oven to 350 degrees F. Grate the cheese and beat the eggs. Line a baking sheet with parchment paper.

(2) Combine dry ingredients: In the bowl of your food processor, combine the almond flour, baking powder, rosemary, salt, and pepper. Pulse a few times to combine.

(3) Add the butter and cream: Cut the butter into cubes and drop them into the food processor bowl with the almond flour mixture. Mix for about 15 seconds, then pulse until the butter is blended into the flour evenly. Add 4 tablespoons heavy cream, and pulse a few times until combined. Add the beaten eggs and pulse just until combined.

(4) Add the cheese: Add the cheese and pulse a few times until combined.

(5) Finish: Using a spoon or ice cream scoop, make 15 biscuits. Avoid handling the dough with your hands as the warmth will make it tough.

(6) Bake: Bake for 18 minutes. Remove to a cooling rack.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ side dish recipes

Garlic Parmesan Roasted New Potatoes (Low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Steps 1-2

These potatoes are the perfect way to welcome friends and family into your kitchen. You’ll know what I mean when you make them and your kitchen smells divine while they’re cooking. Delicious alongside just about anything, you’ll love the garlicky taste (without the FODMAPs thanks to Smoke N Sanity’s Garlic Parmesan Seasoning). Make these potatoes and chill them overnight for a fantastic potato salad base too.

Ingredients

12 medium or 20 small new potatoes

2 tablespoons extra-virgin olive oil

2 tablespoons Smoke N Sanity Garlic Parmesan Seasoning (Use code IBSGC15 for 15% discount)

1 cup extra aged gouda or parmesan, grated

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

Fresh parsley, chopped, for serving (optional)

Directions

(1) Prepare: Preheat the oven to 400 degrees F. Grate the cheese, wash the potatoes and cut them in half. Line a rimmed baking sheet with parchment paper.

(2) Season the potatoes: Put the halved potatoes in a mixing bowl and drizzle with 2 tablespoons of olive oil. Toss to coat all potatoes. Sprinkle on the Garlic Parmesan seasoning, the salt, and the pepper, and toss again to coat the potatoes.

(3) Bake: Put the potatoes, flat side down, on the prepared baking sheet. Don’t worry about where the cheese ends up, it’s delicious however it cooks (under or on top of the potatoes). Bake for 20 minutes. Check for tenderness with a fork. If they are still pretty firm, cook another 3 - 5 minutes. The fork should easily slide into the potato.

(4) Plate and serve: Serve alongside your favorite main course. Sprinkle with chopped parsley if you like.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ side dish recipes

Sauteed Red Chard and Pomegranate Salad (Low FODMAP)

10 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 4 • Ok to make ahead: Steps 1-3

When mother nature makes something so beautiful, you just have to find a way to experience it! This delicious dish combines the earthy richness of sautéed red chard with a burst of sweet pomegranate seeds delivering a full array of colors, textures, and flavors. And, while you can eat it warm right out of the pan, it will be at its most delicious once cooled. That means it’s a great make-ahead or bring-along dish. So, whether you're looking for a beautiful and hearty side dish or a nutritious vegetarian main, this salad is sure to please.

Ingredients

1 bunch Red Swiss chard (about 6 leaves)

2 tablespoons garlic-infused olive oil

1/4 teaspoon Kosher salt, more to taste

2 - 3 teaspoons lemon juice (about 1/2 lemon)

1/2 teaspoon black pepper

1/4 - 1/2 cup pomegranate arils (seeds)

Directions

(1) Prepare: Wash the chard and spin or pat it dry. Cut the stems apart from the chard leaves and chop the stems into 1/2-inch slices. Coarsely chop the leaves.

(2) Cook the chard: In a large skillet over medium heat, add the garlic-infused olive oil and heat until the oil is hot and shimmers. Add the chard stems and cook for 2 - 3 minutes, or until they begin to soften. Add the chard leaves and cook another 2 - 3 minutes until the leaves have softened. Add the salt, and several grinds of pepper, and sauté for 1 to 2 minutes, or until the leaves are wilted.

(3) Finish: Turn off the heat, squeeze the lemon juice over the chard, and toss. Sprinkle with pomegranate seeds. Let cool to room temperature or refrigerate until ready to serve.

(4) Plate and serve: I like this dish best the next day — after it has chilled and mellowed. But you may serve it warm right out of the pan if you prefer.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ vegetarian recipes

Oven-Roasted Winter Vegetables (Low FODMAP)

10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Plant Forward • Serves 4 • Ok to make ahead: Steps 1 - 2

Roasting vegetables elevates their flavor and texture to new heights, requiring minimal seasoning to create a wonderfully delicious dish. In this recipe, I've incorporated nutritional yeast for added protein and a delightful cheesy undertone. Not only do roasted vegetables offer a diverse array of plant-based goodness, but they also seamlessly complement any meal. Plus, the convenience of cooking everything in one pan makes cleanup a breeze. Get ready to savor a dish that's not only delicious but also a breeze to prepare!

Ingredients

1/2 cup leek greens, chopped

2 cups broccoli florets, chopped

1 cup butternut squash, peeled, seeded and chopped

2 - 3 small golden beets, chopped

1 - 2 carrots, chopped

1 - 2 jalapeno peppers, seeds removed and chopped

1 small eggplant, chopped

3 tablespoons extra-virgin olive oil

1/2 teaspoon Kosher salt

1/ 2 teaspoon black pepper

3 tablespoons nutritional yeast

Directions

(1) Prepare: Preheat oven to 400 degrees F. Wash, peel, seed, and chop all the vegetables and put them in a roasting pan.

(2) Season: Drizzle with olive oil and toss well to combine. Add salt, pepper, and nutritional yeast and toss again to evenly coat the vegetables with the oil and seasonings.

(3) Cook: Put the pan in the oven and cook for 20 minutes. Stir/toss the vegetables and return to the oven for another 5 minutes or until all veggies are tender to your liking.

(4) Plate and serve: Serve warm a few extra grinds of pepper

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ vegetarian recipes

Pomegranate Cranberry Sauce (Low FODMAP)

20 Minutes prep • 8 Hours chill • Low FODMAP • Gluten-free • Lactose-free • Serves 8 • Ok to make ahead: Steps 1-4

Celebrate the season with the perfect blend of cranberries and pomegranates in this delicious Pomegranate Cranberry Sauce that’s about to become your new favorite! Both of these vibrant gems come together to create a sauce that strikes the perfect balance between sweet and tart. Whether you're serving it alongside the classic turkey, spreading it on warm rolls, or pairing it with your other favorite festive dishes, this Pomegranate Cranberry Sauce will add a touch of elegance and a burst of holiday flavor to every bite.

Ingredients

12 ounces fresh cranberries

1/2 cup light brown sugar, packed

1/4 cup pomegranate molasses (or corn syrup* will also work)

3 sprigs fresh thyme

1 medium pomegranate, arils (seeds) removed (about 1 cup pomegranate arils)

Directions

(1) Prepare: Remove the seeds from the pomegranate, being careful to keep them whole.

(2) Cook the cranberries: Put the cranberries, sugar, pomegranate molasses or corn syrup, and thyme in a saucepan over medium heat. Bring to a boil and stir gently, but often, as it cooks for about 5 minutes until most of the cranberries have burst open.

(3) Cool: Remove from the heat, remove the thyme sprigs, and let cool.

(4) Finish: When cooled to room temperature, add the pomegranate arils and stir gently to combine.

Make-ahead note: At this point, you may put it in an airtight container and refrigerate it overnight (or longer), until ready to serve

(5) Plate and serve: Serve chilled with your holiday turkey, pork loin, or everyday chicken!

Eat and enjoy every bite because you can!

*Recipe note: If you use corn syrup in place of the pomegranate molasses, please use Karo brand corn syrup, which contains no high-fructose corn syrup (HFCS is high in FODMAPS). 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ holiday recipes

Brandon’s Cheesy Mushroom and Leek Bread Stuffing (Low FODMAP)

20 Minutes prep • 90 minutes cook • Low FODMAP • Serves 8 • Ok to make ahead: Steps 1-3

Indulge in the rich flavors of Brandon's Cheesy Mushroom and Leek Bread Stuffing this holiday season. With rosemary sourdough, oyster mushrooms, and a blend of gruyere and Jarlsberg cheeses, this dish is a celebration of tastes and texture in every bite. The final dish is a flavorful masterpiece that pairs perfectly with meats, poultry, or pork. Savor each bite, and relish the joy of good food and good company. Brandon's Cheesy Mushroom and Leek Bread Stuffing is not just a side dish—it's a culinary experience worth celebrating.

Ingredients

24 ounces Organic Rosemary Sourdough Bread (you can also use plain sourdough bread)

4 ounces dried, sweetened cranberries (optional)

1 tablespoon garlic-infused olive oil

3 tablespoons salted butter, room temperature

2 Large leeks (green part only), washed and chopped (you will need 2 cups total)

1 pound oyster mushrooms, chopped

1/2 pound gruyere cheese, grated

1/4 pound Jarlsberg cheese, grated

2 cups chicken broth (I use Whole Foods Organic 365 chicken broth or Gourmend low FODMAP Organic Chicken Broth - use code IBSGC15 for 15% discount)

3 eggs, room temperature, beaten

1 tablespoon fresh, or 1 teaspoon dry rosemary

1 tablespoon fresh, or 1 teaspoon dry thyme

2 teaspoons fresh, or 3/4 teaspoon dry sage

1 teaspoon Kosher salt

1/2 teaspoon black pepper

Directions

(1) Prepare: Preheat oven to 300 degrees F. Cube the bread (including the crust) into bite-sized pieces. Chop the mushrooms, leek greens, and fresh herbs (if using). Grate the cheeses. Grease a 9”x 13” pan or equivalent with 1 tablespoon butter.

(2) Toast bread cubes: Spread the bread cubes evenly across two rimmed baking sheets. Put in preheated oven and bake for 10 mins. Remove from the oven and sprinkle very lightly with Kosher salt. Set aside.

(3) Cook the greens: In a medium skillet over medium-high heat, add the garlic olive oil, when hot, add dry herbs and let sizzle for 30 seconds. (If using fresh herbs, add them with the leek greens.) Add the leek greens and sauté for about 5 minutes, or until tender. Add the butter to the pan and then, when melted, add the chopped mushrooms and sauté until mushrooms start to turn golden brown (about 10 minutes more). Set aside.
(4) Combine: In a large mixing bowl, combine the sauteed greens with the toasted bread cubes and cranberries (if using). Lightly whisk the eggs before you add them to the bread cube mixture. Toss well. Add 2 cups of chicken broth. Toss again. Add salt and pepper and, if it seems dry add another 1/2 cup of chicken broth. Add about 3/4 of the grated cheese to the mixture and toss once more.

(5) Bake: Put the bread cube mixture in the prepared baking dish. Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove from the oven and remove the foil. Top with your remaining cheese and bake for another 20-30 minutes until the cheese is fully melted. If you like a crisp top, you may finish the cooking time with 2 - 3 minutes under the broiler. 

(6) Plate and serve: Serve as a hearty side dish for meat, poultry, or pork. This bread stuffing goes great with traditional turkey and gravy or even with a less traditional rosemary cream sauce.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ side dish recipes

Zesty Roasted Lemon Parmesan Broccoli (Low FODMAP)

10 Minutes prep • 25 Minutes cook • Low FODMAP • Serves 4 • Ok to make ahead: Step 1

Get ready to elevate your roasted broccoli game with this incredibly simple yet delicious recipe. It's all about that perfect trio of flavors – broccoli, zesty lemon, and rich Parmesan cheese. This simple side dish is not only a match made in heaven but also a breeze to prepare.

Ingredients

4 cups broccoli (florets only)

3 tablespoons garlic-infused olive oil

1 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon grated lemon zest

1 tablespoon freshly squeezed lemon juice

2 tablespoons salted butter, melted

1/2 cup freshly grated Parmesan cheese

Directions

(1) Prepare: Preheat the oven to 350 degrees F. Cut the broccoli into florets discarding the stalks (which contain the FODMAPs). Cut the larger pieces through the base of the head with a small knife, pulling the florets apart so all the florets are approximately the same size. You should have about 4 cups of florets. Place the broccoli florets in a bowl and drizzle with 3 tablespoons of garlic-infused olive oil. Toss well to combine. Sprinkle with the salt and pepper.

(2) Roast: Put the broccoli on a sheet pan large enough to hold them in a single layer. Roast for 15 minutes, then toss and flip them and spread into one layer again. Roast for another 10 minutes, until crisp, yet tender in the thickest part, and the tips of some of the florets are browned (I like them quite browned myself).

(3) Finish: Remove the broccoli from the oven and immediately toss with a mixture of 2 tablespoons of melted butter, lemon zest, lemon juice, and Parmesan cheese. If you like a crispier finish, turn the oven up to broil, return the pan to the oven, and broil until the cheese starts to crisp (about 2 minutes).

(4) Plate and serve: Serve warm.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ side dish recipes

Easy Sweet Potato Wedge Fries (Low FODMAP)

10 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-free • Dairy-free • Serves 4 • Ok to make ahead: Step 1

Many thanks to my sister Sarah for sharing this great and simple recipe. Crisp on the outside and creamy smooth on the inside, these sweet potato fries are a delicious addition to just about any meal! They are easy to make and use only four ingredients you probably already have in your pantry. They are delicious plain or you can dip them in low-FODMAP ketchup or BBQ Sauce. Add a sweet potato to your shopping list and enjoy these delicious wedge fries tonight! (Keep in mind the low FODMAP serving of sweet potato is about 1/2 cup so, even though these are delicious, don’t eat the whole potato yourself!)

Ingredients

1 sweet potato, cut into wedges

1 tablespoon extra-virgin olive oil

1 teaspoon Kosher salt

1/4 - 1/2 teaspoon Black pepper

Directions

(1) Prepare: Wash and cut sweet potato into wedges. Line a rimmed baking sheet with parchment paper. Preheat oven to 425 degrees F.

(2) Combine: Put the potato wedges in a bowl and drizzle them with olive oil. Toss well to coat. Spread out on parchment lined rimmed cookie sheet, slab side down, and with skin facing the same direction so you can keep track when flipping them over. Sprinkle lightly with salt and pepper.

(3) Bake: Bake for 20 minutes at 425 degrees F. Flip the potato wedges over and bake another 20 minutes, being careful not to burn.

(4) Plate and serve: Serve plain or with your favorite low-FODMAP ketchup or BBQ Sauce.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ side dish recipes

Roasted Vegetable Main Course (Low FODMAP)

20 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegetarian • Serves 4 • Ok to make ahead: Steps 1-5

Eating a broad variety of plants is important for the health of our gut biome. Roasting a combination of vegetables is a great way to get that variety in a delicious way (this recipe includes 14 different plants!) Roasting vegetables brings out a wonderful nutty sweetness you can’t get any other way. This recipe enhances that nutty flavor with seasoning that is a combination of macadamia nuts, sunflower seeds, and nutritional yeast that deliver an incredibly flavorful, protein-packed vegetarian main course the whole family will love. The combination of vegetables in this recipe is specifically selected to minimize FODMAP stacking (the different vegetables have differing FODMAP profiles). I have included a bit of cauliflower, but if you are sensitive to the FODMAP Mannitol, please sub this out.

Ingredients: Vegetables

2 tablespoons garlic-infused olive oil

1 leek, green part only, chopped

1 bunch green onions, green part only, chopped

2 cups broccoli florets (top part only)

1 cup cauliflower florets or chopped carrots (use cauliflower only if you can tolerate some mannitol)

1 cup Brussels sprouts, cut in half if they are large

2 large leaves kale, central stem removed and roughly chopped

2 small Japanese eggplant, sliced into 1/2-inch rounds

2 jalapeno peppers, seeded and chopped (optional but delicious without being hot)

2 small zucchini, diced

Ingredients: Seasoning

1/2 cup roasted and salted macadamia nuts

1/4 cup raw sunflower seeds

1/2 cup nutritional yeast

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

1 generous pinch of cayenne pepper (optional but adds a nice kick)

Directions

(1) Prepare: Preheat the oven to 400 degrees F. Cut the leaves from the stems of the kale and discard the stems. Wash and spin dry the leaves. Remove the seeds and chop the jalapeno (removing the seeds removes the heat!) Wash and chop the other vegetables. Note: If you are not including the cauliflower, please add 1 cup of broccoli, Brussels sprouts, and/or chopped carrots instead.

(2) Massage kale: Put kale leaves in a mixing bowl or in the roasting pan and drizzle 1 tablespoon of olive oil over them. Use your hands to massage the kale to soften it up and coat all the leaves with the oil. Add all other vegetables except the zucchini. Set aside.

(3) Prepare the seasoning: In your blender (or mini food processor) combine the macadamia nuts, sunflower seeds, 4 tablespoons of nutritional yeast, salt, pepper, and cayenne pepper. Blend/pulse for about 30 seconds until it turns into a fine meal. Scrape down the sides of the bowl if needed and pulse again to break down all the nuts.

(4) Combine: Sprinkle the seasoning mixture on the vegetables and toss well to distribute as the seasoning as evenly as possible.

(5) Cook: Spread the vegetables out in the roasting pan or rimmed baking sheet and bake for 15 minutes. Remove from the oven and toss the vegetables to ensure even baking. Add the zucchini. Toss again. Return to the oven and bake for 10 - 15 minutes more, or until vegetables are tender and starting to turn deep brown.

Make-ahead note: Once completely cooled, store leftovers in an airtight container for 2-3 days. They heat up very nicely in a 325-degree F oven for 15 minutes or in the microwave.

(6) Plate and serve: Serve as a vegetarian main course or side dish as is or top with a soft-boiled egg for even more protein.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ plant forward recipes

Crispy “Cheesy” Keto Kale Chips (Low FODMAP)

10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Vegan • Serves 5 • Ok to make ahead: Steps 1-6

I was having lunch at Sauce Whole Foods Cafe in Ashland, Oregon and they served the most delicious kale chips alongside the salad. So, of course, I had to attempt to recreate those kale chips in a low FODMAP version for you! These chips are delicious, crispy, and super flavorful with an almost “cheesy” taste (even though they are 100% dairy free.) This is a great twist on the classic kale chip recipe that I think you will love. These kale chips are not only a superfood (thanks to the kale), but they are also loaded with protein (thanks to the nuts and nutritional yeast used in the coating). They make a great appetizer, side, or even sprinkled on top of your favorite salad. I was truly tempted to eat them all they were so delicious.

Ingredients

One bunch kale (about 10 ounces of leaves after stripping the stalks)

2 tablespoons garlic-infused olive oil

1/4 cup roasted and salted macadamia nuts

2 tablespoons raw sunflower seeds

5 tablespoons nutritional yeast

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1 generous pinch of cayenne pepper (optional but adds a nice kick)

Directions

(1) Prepare: Preheat the oven to 300 degrees F. Cut the leaves from the stems of the kale and discard the stems. Wash and spin dry the leaves then cut into bite-size pieces.

(2) Massage kale: Put kale leaves in a large mixing bowl and drizzle 2 tablespoons of olive oil over them. Use your hands to massage the kale to soften it up and coat all the leaves with the oil. Set aside.

(3) Prepare the “cheesy blend”: In your blender (or mini food processor) combine the macadamia nuts, sunflower seeds, nutritional yeast, salt, pepper, and cayenne pepper. Blend/pulse for about 30 seconds until it turns into a fine meal. Scrape down the sides of the bowl if needed and pulse again to break down all the nuts.

(4) Combine: Sprinkle the “cheesy blend” mixture on the kale and toss with your hands to distribute as evenly as possible, working it into the leaves until they are thoroughly coated.

(5) Prepare to cook the kale: Divide the kale between 2 large rimmed baking sheets and spread it into one layer, making sure the leaves aren’t overlapping so they can get extra crispy. You may need to bake them in two batches depending on the size of your baking sheets.

(6) Cook the kale: Bake for 15 minutes. Remove from the oven and toss/turn the kale to ensure even baking. Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to be sure they don’t burn!

(7) Serve: Let chips cool slightly before serving. Serve as an appetizer, a topping for your salad, or a side dish.

Make-ahead note: Once completely cooled, store leftovers in an airtight container for 2-3 days. They will get less crispy after 24 hours, so eat them as close to cooking as possible.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ vegetarian recipes

Three Cheese and Spinach Frittata (Low FODMAP)

15 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 4 - 6 • Ok to make ahead: Steps 1-3

This delicious dish is reminiscent of Greek Spanakopita but it’s much simpler to make and it’s a great way to get more spinach in your diet (very high in lots of great nutrients!) Not a classic frittata (has fewer eggs), spinach, feta, parmesan, and creamy cottage cheese come together to make a perfect savory breakfast, vegetarian main course, or hearty side. Thanks to three eggs and three different cheeses, this recipe has plenty of protein and flavor. You can serve it alongside a separate main course or pair it with one of my green salads. Leftovers are great cold, at room temperature, or you can heat them up nicely in the oven or microwave. Get ready for a new regular on your weekly menu or a new guest at your next brunch.

Ingredients

10-ounce package frozen spinach, thawed and drained

3 eggs, lightly beaten

2 cups lactose-free cottage cheese

1/2 cup crumbled feta cheese

1/4 cup butter, melted

1 tablespoon green onions (green part only)

1/2 cup fresh grated parmesan cheese

1/4 teaspoons ground red pepper flakes (and here’s a nifty red pepper flake grinder!)

1/4 teaspoon black pepper or to taste

Directions

(1) Prepare: Preheat the oven to 350 degrees F. Grease 1 1/2 quart casserole dish. Grate the parmesan cheese. Remove the spinach from the package and put it on a plate. Thaw at room temperature or in the microwave in 30-second increments. Once the spinach is thawed, break it into pieces and squeeze the liquid out of the spinach.

(2) Mix the ingredients: In a mixing bowl combine the eggs, cottage cheese, drained spinach, feta cheese, melted butter, and green onions. Stir well to combine.

(3) Bake: Put the mixture into the prepared dish and put in the oven. Bake for 25 minutes. Sprinkle with the parmesan cheese. Bake for another 10 - 15 minutes until the top starts to brown around the edges and the center is set.

(5) Plate and serve: Serve warm with chopped green onions, red pepper flakes, or a few grinds of black pepper. Or, let cool, and serve at room temperature or even cold. It’s all good!

Eat and enjoy every bite because you can!

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

More Deliciously Low FODMAP™ vegetarian recipes

Sweet and Savory Roasted Brussels Sprouts (Low FODMAP)

10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead: Steps 1-4

Roasting Brussels sprouts is a wonderful way to bring out their naturally sweet flavor. And, when roasted with a little bacon and the sweet and tangy taste of raisins and cranberries, the combination is really delicious. The sprouts turn out crispy on the outside and tender on the inside. The raisins and cranberries get wonderfully charred and chewy. Altogether this is a fantastic combination.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Let’s keep making delicious Low FODMAP meals together.

More Deliciously Low FODMAP™ side dish recipes

Spinach Alfredo (Low FODMAP)

15 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 4 • Ok to make ahead: Step 1

While you can pour this amazing sauce over pasta, it definitely doesn’t need pasta, or anything else, to be a highlight of your meal. Enjoy it on its own or serve it with my Easy and Delicious Pork Chops or really just about anything! Spinach is a wonderful accompaniment to the creamy sauce and tangy cheese. And when you use enough spinach it’s the perfect carrier to hold every drop of the creamy cheesy sauce.

Ingredients

3 tablespoons butter

2 leeks, green part only

2 tablespoons lactose-free cream cheese (optional but makes the sauce thicker)

1/2 cup cream

1/2 cup lactose-free half-and-half or whole milk (or use all cream)

1/3 cup grated parmesan cheese, plus more for serving

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

16 ounces fresh spinach, washed, and stems removed

Directions

(1) Prepare: Wash and remove the long stems from the spinach. Grate the parmesan cheese. Chop the leek greens.

(2) Cook the leeks: Heat the butter in a large skillet over medium heat. Once melted, add the leek greens and cook for about 5 minutes until they are softened and beginning to brown.

(3) Finish the sauce: Add the cream and half and half (if using), and bring. it just to a simmer. Add the cream cheese (if using) and the parmesan cheese and stir until the cream cheese is melted and the sauce is smooth.

Make-ahead note: At this point, you may let the sauce cool and then reheat when ready to finish and serve.

(4) Finish: Add the spinach to the cream mixture and fold it over and over until the leaves are coated. As it heats, the spinach will cook down and settle into the sauce. Keep cooking and turning until all the spinach is submerged and tender. Taste for seasoning and add salt or pepper if needed.

(5) Plate and serve: Serve warm with a sprinkle of parmesan cheese over the top.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ plant forward recipes

Mushroom Pilaf (Low FODMAP)

10 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead: Steps 1-3

This is a wonderful plant-forward substitute for rice or pasta to serve with a main course that wants a “bed” of something to be served on. It’s incredibly flavorful and loaded (of course) with plenty of good plant ingredients. You can adjust the seasoning to complement what you’re serving — going with lemon, butter, dill, and parsley for seafood or a more robust collection of rosemary, thyme, and sage to go with chicken or beef.

Ingredients

2 tablespoons garlic-infused olive oil

1 tablespoon butter (or you can use all olive oil if you are very sensitive to lactose)

1 teaspoon each dry rosemary, thyme, and sage

1 bunch green onions (green part only), chopped

1 large or 2 medium leeks (green part only), chopped

4 cups oyster mushrooms, chopped

2 stalks celery, with leaves, chopped

1/2 teaspoon Kosher salt and 1/2 teaspoon black pepper (or more to taste)

1/4 cup Pine nuts or chopped walnuts (or both!)

1/2 teaspoon red pepper flakes

Directions

(1) Prepare: Chop the leek greens, green onions, mushrooms, and celery.

(2) Cook the veggies: Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasonings and let them toast in the oil for about 30 seconds. Then add the green onion greens and leek greens and cook for a couple of minutes until tender. Stir in the mushrooms and celery and season with salt and pepper. Cook until the mushrooms are starting to brown, 7-10 minutes.

(3) Finish: Add the pine nuts or walnuts and red pepper flakes and cook for another minute or two. Taste and add more salt or pepper if needed.

Make-ahead note: At this point, you may let the vegetables cool, then reheat when you are near ready to serve.

(4) Plate and serve: Serve warm with a bit of butter melting into the top as a vegetarian main dish or top with whatever you like. Add a grind or two of red pepper flakes (here’s a nifty red pepper flake grinder.)

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ plant forward recipes

Buttery Mashed Yukon Gold Potatoes (low FODMAP)

10 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make-ahead: Steps 1 - 6

When you start with good ingredients that have their own wonderful flavors, simple preparation is the way to go. Yukon Gold potatoes have a wonderful texture and flavor and, with a few simple ingredients added, they make really good mashed potatoes. These buttery mashed Yukon Golds are a perfect side, especially when you are serving something with a delicious sauce that needs “catching” so you don’t miss a drop! Try these with my herb-roasted turkey breast and great gravy or my roast pork tenderloin with white wine cream sauce.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

More Deliciously Low FODMAP™ side dish recipes you might enjoy

Monster Mash-ed Potato Savory Waffles (Low FODMAP)

30 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Makes 10 Squares • Ok to make ahead: Step 1

These waffles are as crispy and delicious as they look! They are the perfect way to turn leftover mashed potatoes into something that tastes even better. The eggs give them a light quality and the mashed potatoes, cheese, and green onions give them the great taste of twice-baked potatoes. I had fun making them a little “monstrous” for Halloween, but they would be a great savory side dish anytime. I served them in place of bread alongside a hearty soup and they made delicious dippers!

Ingredients

2 tablespoons vegetable oil

1/4 cup lactose-free milk

1 teaspoon white vinegar to sour the milk

3 large eggs

2 1/2 cups mashed potatoes

3 tablespoons chopped green onions, green part only, plus more for serving

1 cup extra-sharp cheddar cheese, grated

1/2 cup gluten-free all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Lactose-free sour cream, for serving

Directions

(1) Prepare: Make the mashed potatoes see my recipe for Buttery Mashed Yukon Gold Potatoes (coming next week!) Grate the cheese. Chop the green onions. Preheat the waffle iron and spray it lightly with cooking spray. Put the vinegar in the milk and let stand for 5 minutes to sour.

(2) Combine wet ingredients: In a large bowl, whisk together the oil, sour milk, and eggs. Stir in the mashed potatoes, green onions, and cheese, and stir until just combined.

(3) Combine dry ingredients: In a separate small bowl, whisk together the flour, baking powder, and baking soda. Fold the flour mixture into the potato mixture until it's just combined.

(4) Cook waffles: Scoop 1/2 to 2/3 cup (depending on the size of your waffle iron) of the mixture into the prepared waffle iron, spreading it out just a bit on the waffle iron. Close the lid and let the waffle bake until golden brown and the egg is cooked through. (About 4 minutes depending on your waffle iron.)

(5) Finish: Transfer the waffle to a cooling rack (to keep them crisp while you cook the rest of the waffles) then repeat the filling and baking process with the remaining potato mixture.

(6) Plate and serve: Serve waffles warm topped with sour cream and garnished with additional chopped scallions or chives

Eat and enjoy every bite because you can!

Recipe notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk, or melted butter you added to the original batch. If the waffle batter looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email us at hello@ibsgamechanger.com

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ side dish recipes

Mushroom Gruyere Savory Bread Pudding (Low FODMAP)

60 Minutes prep • 40 Minutes cook • Low FODMAP • Serves 8 • Ok to make ahead: Steps 1-2

Bread pudding is comfort food at its finest. It can be influenced by many different herbs, seasonings, and cheeses but this version, loaded with leek greens, gruyere cheese, and mushrooms, is really special. Swap this out for the stuffing at your next turkey dinner and your guests are sure to be impressed. This delicious bread pudding makes a wonderful side dish so don’t wait for a holiday to make it! This recipe uses “real” sourdough bread—which is bread that is well-tolerated by most people who have IBS. See recipe notes for more about sourdough bread and the Low FODMAP diet.

Ingredients

6 cups ½-inch bread cubes cut from real sourdough bread, crusts removed

2 tablespoons extra-virgin olive oil

1 tablespoon salted butter

2 ounces pancetta, chopped

4 cups leek greens, sliced (about 4 leeks)

1 1/2 pounds oyster mushrooms, chopped

1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme leaves, plus more for serving

1/4 cup dry sherry

1 teaspoon Kosher salt and 1/2 teaspoon freshly ground black pepper

4 extra-large eggs (or 5 medium-large eggs)

1 1/2 cups heavy cream or lactose-free whole milk (or a combination of the two)

1 cup Gourmend low FODMAP chicken stock (use code IBSGC15 for 15% discount)

1 1/2 cups grated Gruyère cheese (about 8 ounces), divided

Directions

(1) Prepare: Preheat the oven to 350 degrees F. Butter a 2½ to 3-quart gratin dish (or standard cake pan 13 x 9 x 2 inches) and set aside. Remove crusts and cut the sourdough bread into small cubes. Line a large rimmed baking sheet with parchment. Spread the bread cubes on the prepared baking sheet and bake for 15 to 20 minutes, until lightly browned. Set aside.

(2) Cook the leaks and mushrooms: Meanwhile, heat the oil and butter in your largest sauté pan over medium heat. Add the pancetta and cook, stirring frequently, for 5 minutes, until it starts to brown. Add the leek greens and cook over medium heat for about 5 minutes, until the greens are tender. Stir in the mushrooms, thyme, sherry, 1 teaspoon of salt, and 1/2 teaspoon of pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally.

(3) Prepare filling: In a large mixing bowl, whisk together the eggs, cream or milk, chicken stock, and 1/2 of the Gruyère cheese. Add the bread cubes, stirring well to combine. Set aside at room temperature for 20 - 30 minutes to allow the bread to absorb the liquid. Gently toss the mixture every 5 - 10 minutes. After the mushroom mixture has cooled somewhat, add that to the bread cube mixture. Stir well and pour into the prepared gratin dish or cake pan.

(4) Bake: Sprinkle with the remaining 1/2 of the grated Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set.

(5) Plate and serve: Sprinkle with additional fresh thyme. Serve hot alongside your savory main course and a side salad.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Notes about sourdough bread:

The process of making real sourdough bread renders it extremely tolerable for those of us with IBS.

I always recommend my clients try real sourdough for themselves (meaning it is made without yeast and without added vinegar that would “mimic” sourdough bread). According to Monash University, the levels of fructans (from the oligosaccharide FODMAP group) are reduced during the sourdough fermentation process. This is because the yeasts ferment the fructans during the natural leavening process while the bread rises. Typically the dough should be allowed to prove for around 12 hours to reduce the fructans as much as possible (which is why I recommend sourdough made in the traditional way).

Sourdough bread (as long as it’s traditionally made) is a far better solution than gluten-free bread because it has so few ingredients and is low in FODMAPs.

I do recommend no bread while you are on a FODMAP elimination diet. But once you’ve done that work and you know your tolerances, then you can introduce real sourdough bread and see how you handle it.

I recommend starting with the simplest sourdough with just wheat flour before branching out to try sourdough pumpernickel or sourdough rye bread. Your body is the best judge of what you personally tolerate.

Commercially available real sourdough includes San Luis Sourdough and Beckman’s Old World Sourdough. Whole Foods carries a seeded sourdough loaf from As Kneaded bakery that is quite wonderful. Other sourdough breads from As Kneaded and other traditional bakers are also delicious. Just ask the baker or check the list of ingredients to be sure you are getting “real” sourdough bread.

Have a question you’d like to have answered? Email us at hello@ibsgamechanger.com

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ side dish recipes

Charred Carrots with Orange Glaze (Low FODMAP)

5 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 4 • Ok to make ahead: Step 1

These carrots are elegant, delicious, and a nice change of pace from your standard side vegetable. They're easy to make and you don’t have to pay any attention up to the very last 5 minutes of cooking. For the best flavor, look for carrots with fresh green tops that are all about the same thickness (if possible). If you use skinny carrots, they’ll cook faster than fat carrots.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

More Deliciously Low FODMAP™ side dish recipes

Flaky Sour Cream Biscuits (low FODMAP)

15 Minutes prep • 12 Minutes cook • Low FODMAP • Gluten-Free • Vegetarian • Makes 12

I’ve been experimenting with a new gluten-free flour (gfJules gluten-free flour) and these biscuits are a great showcase for its light and airy quality. The biscuits are buttery, flaky, moist, and delicious—just like you want a biscuit to be! They are perfectly scrumptious with butter or jam or serve them as you would a baking soda biscuit alongside stew or soup. If there are any left over the next day, a few seconds in the microwave or toaster brings them back to their fresh-baked goodness. And, they are perfect for my Cheesy Poached Egg and Biscuit Sandwiches.

Ingredients

2 cups gfJules gluten-free flour (or other gluten-free flour of your choice)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon Kosher salt

1/4 cup Bird’s Eye custard powder (you can also use vanilla pudding mix for a sweeter alternative)

4 tablespoons butter, cubed and frozen

1/2 cup lactose-free milk combined with 1/2 teaspoon apple cider vinegar

1/2 cup lactose-free sour cream

12 small pats of butter to top the biscuits before cooking

Directions

(1) Prepare: Preheat the oven to 375 degrees F. Add the apple cider vinegar to the lactose-free milk. Line a baking sheet with parchment.

(2) Make the dough: Put all dry ingredients in the bowl of a food processor. Pulse a few times to blend dry ingredients together. Add the frozen cubed butter and pulse a few more times until the butter is evenly mixed with the dry ingredients. Add the milk and sour cream to the dry ingredients in the food processor bowl and pulse a few more times to combine.

If the dough does not hold together once mixed, you may add a bit more milk, one tablespoon at a time, until the dough holds together well but is not wet.

(3) Shape the biscuits: Put the dough on a lightly floured (with gfJules Flour) board or pastry mat, patting or rolling gently to an even 3/4 inches thick. Dip the rim of a small glass or biscuit cutter into gluten-free flour and push straight down to cut the biscuits; do not twist the cutter. Repeat with the remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.

(4) Bake: Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Lay a thin pat of butter on top of each biscuit before baking. Bake for approximately 12 minutes (depending on thickness - may need to add time), or until the tops are lightly browned and the dough resists when pushed lightly with a finger but is not hard.

(5) Serve: Biscuits are wonderful hot out of the oven just plain, or with butter and jam. If there are any left over the next day, a few seconds in the microwave or toaster brings them back to their fresh-baked goodness. And, they are perfect for my Cheesy Poached Egg and Biscuit Sandwiches.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ side dish recipes

Rosemary Mushroom Flatbread (low FODMAP)

15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 - 8 • Ok to make-ahead: Steps 1-3

Let’s be honest. Flatbread is just pizza with a thinner crust. And, it’s great because you really taste the flavor of your toppings when they aren’t buried in bread. This flatbread is incredibly flavorful and filling. The combination of the oyster mushrooms cooked with olive oil and rosemary gives it a richness you don’t expect from a meatless dish. It makes a wonderful vegetarian main course, side, or appetizer depending on how you slice it. And, no matter how you slice it, it’s delicious!

Ingredients: Rosemary Mushrooms

2 tablespoons garlic-infused olive oil

1 tablespoon butter

1 bunch green onions, green part only, chopped

3 cups oyster mushrooms, finely chopped

1 tablespoon fresh rosemary, chopped

2 tablespoons red wine

2 teaspoons balsamic vinegar

1 1/2 cups white cheddar, Catamount Hills cheddar, Swiss, or Gruyere cheese

Kosher salt and black pepper

Ingredients: Flatbread

3/4 cup warm water (105 – 110 degrees F)

1 packet active dry yeast (2 1/4 tsp)

2 cups gluten-free flour (Bob’s Red Mill 1 to 1 works well)

1 tablespoon sugar

1 tsp salt

1 large egg

1 tsp apple cider vinegar (or white vinegar works too)

1 tsp dried rosemary

2 tablespoon garlic-infused olive oil, plus more to coat and spread the dough

Directions: Rosemary Mushrooms

(1) Prepare: Preheat your oven to 400degrees F and line a rimmed baking sheet with parchment paper. Set aside.

(2) Cook the mushrooms: In a large skillet, heat the butter and olive oil over medium-high heat. When hot but not smoking, add the mushrooms, green onions, rosemary, and sea salt. Sauté, stirring often, until most of the liquid has evaporated.

(3) Finish: Reduce the heat to medium and add the red wine, balsamic vinegar, salt, and pepper. Continue to cook until the mushroom mixture is as dry as possible. Let the mixture cool for 5 – 10 minutes. While the mushrooms are cooling, make your flatbread dough.

Directions: Flatbread

(4) Prepare: Set a pizza stone or cookie sheet on the lower rack of the oven and preheat the oven to 425 degrees F.

(5) Prove the yeast: Combine water, sugar, and yeast in a small bowl and let sit for 5 minutes until it begins to froth.

(6) Blend the flatbread dough: Combine flour, salt, and dried rosemary in a large bowl. Add in the egg, olive oil, vinegar, and yeast mixture. Stir until the flour is combined and the dough comes away from the sides of the bowl. Don’t add more flour – the dough is supposed to be a bit sticky. Transfer the dough to a piece of parchment covering a cookie sheet.

(7) Form the crust: Use your fingers dipped in olive oil to press and push the dough out into a rectangle. You’ll need to keep dipping your fingers in the olive oil to keep them from sticking but no worries—it just makes the flatbread taste better! Keep pressing the dough out into a rectangle on the parchment until it’s fairly thin and all about the same thickness. The surface of your crust won’t be smooth, but it doesn’t matter, your toppings will be covering it anyway. You can roll the edges under or “flute” them with your fingers like a pie crust if you like a tidy edge.

(8) Pre-bake the flatbread: Before adding any toppings, transfer the crust on the parchment to the hot pizza stone or cookie sheet in the oven and cook for 8 minutes.

(9) Add toppings: Remove from the oven and brush the entire crust with garlic-infused or regular olive oil. Then, layer on the mushrooms and finish with the grated cheese. Season with salt and pepper.

(10) Finish: Slide the flatbread back on the pizza stone or hot cookie sheet in the oven and cook for another 8-10 minutes until the edges of the crust are browning and the cheese is nicely melted.

(11) Plate and serve: Remove from the oven and let cool for a minute or two. Then cut into desired size squares or rectangles. Smaller for appetizer or side and larger for a main course. This flatbread is best fresh but if you have any leftover, heat briefly in the microwave to soften the crust and melt the cheese.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ appetizer recipes