‘Tis the season! In just two days, it is the day of the leprechaun, St. Patrick’s Day! I have always loved to make a nice loaf of Irish bread this time of year. Pure comfort food. This year, I stumbled on King Arthur’s Gluten free Irish bread muffins which become low FODMAP with a few simple tweaks. Today is a BIG day for me…It’s my blog’s 4th birthday! I set out to do a blog about living a well-balanced life. It soon became clear that my blog followers wanted information about FODMAPs. You spoke…I listened. And here we are. The low FODMAP has so many nuances—it’s so nice to have an easy forum to share what I learn. In honor of my blog’s birthday…I do want to do a give-a-way….because birthdays are about giving, right?! I will be giving away another FODMAPer tote! For a chance to win, simply leave a comment on future topics you would like me to cover on the blog.
But back to the recipe at hand. King Arthur makes a terrific multi-purpose gluten free flour blend that is suitable for FODMAPers. They also have numerous gluten free recipes on their site. Here is the recipe for the gluten free Irish Soda Bread made in a muffin tin. NOTE the following recipe adaptions: I used Green Valley lactose free sour cream. And reduced the raisins to 1 cup, loosely packed to keep to Monash’s raisin 1 tablespoon FODMAP limit. I omitted caraway seeds—because I am not a fan and have no idea about FODMAP content.I will be jetting off to Augusta, Georgia to talk about FODMAPs to another group of inquiring dietitians this Tuesday. I am actually providing 2 talks while I am there….the second one is about gut bacteria and how alterations are linked with various health conditions. After Georgia, I am heading to NYC for a family wedding. No question about it, I have a full life! I hope you are all enjoying a little relaxing time this weekend!
And Michelle is the winner of the Balanced Box! Michelle you have been notified via the email you used to provide your comment on the blog!