Comments on: Low FODMAP Pumpkin Crumb Cake

By: katescarlata

katescarlata — Fri, 30 Dec 2016 00:57:38 +0000

In reply to Jonathan.

Thanks for catching that, Jonathan. I modified the recipe. You really can add to try or wet ingredients–doesn’t really matter. But, definitely add it! 🙂

By: Jonathan

Jonathan — Fri, 30 Dec 2016 00:48:47 +0000

It appears to me that, although pumpkin pie spice is listed in the ingredients, it is missing from the instructions. I’m assuming it gets added with the dry ingredients to the pumpkin mixture. Correct?

By: Lou A.

Lou A. — Sun, 20 Nov 2016 19:51:26 +0000

In reply to katescarlata. Thanks so much for your reply !! I will try to slowly add in some bread, along with some of the other foods you listed. I've never had millet bread before, and will look into some recipes :-) . Quinoa is good; unfortunately have a bad allergic reaction to it, so I'll leave that option out :-(

By: Joan

Joan — Sat, 12 Nov 2016 18:53:50 +0000

Thank you so much for making the recipes so easy to print! I am venturing into this lifestyle for the first time and things are so overwhelming. Some other recipes I have found call for ingredients I have had to Google to understand. I am so grateful I found your blog.

By: katescarlata

katescarlata — Wed, 09 Nov 2016 01:04:43 +0000

In reply to Lola. Hi Lola, from working w/ my patients, buckwheat hot cereal is well tolerated.

By: katescarlata

katescarlata — Wed, 09 Nov 2016 01:02:47 +0000

In reply to Lou A..

I do recommend you work with a dietitian to guide you–if possible. My clients tolerate many low FODMAP carbs: jasmine rice–is particularly easy on the gut, and quinoa flakes too. Other favorites include: millet bread, slow leavened sourdough wheat bread, 1/2 sweet potato, corn tortillas, polenta, grits. Hope that helps.

By: Lou A.

Lou A. — Mon, 07 Nov 2016 03:03:16 +0000

I was diagnosed with IBS last February after having GI issues (e.g., bleeding in bowels, hemorrhoids, and a fissure (fun times)). I started to eat “normally” since being diagnosed. My doctor tried the antibiotic and probiotic route and never had much success. I found out about FODMAP recently and have been on a low FODMAP diet for a few weeks. My stomach and GI tract has felt the best that it has in years over the past few weeks.

I am also a runner, and recently had a race and almost passed out before finishing and became dizzy, lightheaded, and felt nauseous afterwards. After a few hours of being home, I cheated and ate some pizza rolls. My nausea, headaches, etc. went away within 20 minutes. Thus, I believe that I am becoming carbohydrate deficient while I’m calming my GI tract.

What would be a good source of carbohydrates besides potatoes? I need some carbohydrates 🙂

Thank you for your blog. I’ve just started to browse and am learning a lot about IBS and FODMAP.

By: Lola

Lola — Sun, 06 Nov 2016 23:05:09 +0000

Hello Kate,
This message is not about this recipe (which sounds very good), but something else which has come up: buckwheat hot cereal (Hodgson Mill brand). According to the Monash app, buckwheat flour and groats are “green light” foods, but buckwheat kernels are “yellow.” What is your opinion regarding FODMAP status of buckwheat hot cereal?
Thanks so much.
Lola O’Rourke

By: Mikaela Links

Mikaela Links — Sat, 05 Nov 2016 18:26:59 +0000

This looks delicious! I thought pumpkin was high fodmap though?

By: Liz

Liz — Sat, 05 Nov 2016 03:16:56 +0000

I made this and mine looks like the picture but I feel there is way too much flour in the topping. If I make it again it would be without the topping but adding toasted pecans (and possibly a bit more sugar!) in the filling. The method reminds me of UBC Ponderosa Cake, made with bananas instead of pumpkin, which could be made Low FODMAP by using lactose free yogurt or sour cream and gluten free flour and possibly reducing the chocolate chips: http://www.familycookbookproject.com/recipe/2614509/ubc-ponderosa-cake.html Thank you!