Comments on: Best Ever Pumpkin Bars (low FODMAP + gluten free)

By: katescarlata

katescarlata — Mon, 09 Nov 2020 13:22:51 +0000

In reply to Peggy.

Vital wheat gluten –is the protein part of wheat. FODMAPs are the carbohydrate part. So…gluten is Low FODMAP. It is added to breads to enhance texture. Gluten is like “glue” –adds elasticity to bread.

By: Peggy

Peggy — Sun, 08 Nov 2020 20:48:57 +0000

Kate,
I miss bread and the GF breads are expensive and I have only found one (Trader Joe’s Multigrain Brown Rice ) that doesn’t have anything bad in it.
I saw a recipe for GF Low FODMAP bread that looked good but it had a couple tablespoons of Vital Wheat Gluten. Is this considered Low FODMAP? I’ve never heard of it before.

By: katescarlata

katescarlata — Fri, 06 Nov 2020 11:53:18 +0000

In reply to Peggy. I love the addition of oats to the crumb. I have been meaning to try an adjustment to the crumble too. TY for sharing!

By: Peggy

Peggy — Tue, 27 Oct 2020 19:03:45 +0000

I made this delicious bar. I decreased the sugar by about half and of that half I did sugar and monk fruit in equal portions. I made the crumble with 2 T. of GF flour and the rest rolled oats. I baked it as the recipe says. If came out perfect! My husband and I ate it warm and it held together, but not as firmly as it does after refrigeration. I would to attach a picture, but I don’t know how to do that.

By: katescarlata

katescarlata — Thu, 22 Oct 2020 16:39:22 +0000

In reply to Laury Hunt.

Thanks for the feedback. You can definitely reduce the sugar in the crumble–but I would reduce the butter along with it a bit so you a good fat to dry ingredient ratio too. I will add a comment to check with a cake taster–as different ovens can vary in cooking times. It does need to be cooled a bit too for best consistency.

By: Laury Hunt

Laury Hunt — Thu, 22 Oct 2020 15:00:50 +0000

Kate, I followed your recipe exactly but found I needed to cook my batch longer. Even then, the consistency was more like a crumble (pudding like) than a bar but very tasty. In fact my husband in particular loved scooping several sections out when it was warm and adding whipped cream (he doesn’t have any digestion problems 🙂
I refrigerated the remainder and everything firmed up overnight. It makes a lovely treat when chilled, though I might reduce the total white sugar in the crumble. Thank you for the treat.

By: katescarlata

katescarlata — Thu, 22 Oct 2020 14:53:39 +0000

In reply to Peggy.

Hi Peggy, you are welcome to share what you are learning with others. Monk fruit has not been tested for FODMAP content as far as I know. So not sure I would recommend it. Erythritol, although a sugar alcoho,l does not seem to be malabsorbed to the degree of other FODMAPs–so may be tolerated in IBS. In new celiac disease patients–interestingly, erythritol is poorly absorbed. So–tolerance can be individual.

By: katescarlata

katescarlata — Thu, 22 Oct 2020 14:49:59 +0000

In reply to Jeanne.

Thanks for sharing your opinion, Jeanne. I believe that treats and sweets provide enjoyment and pleasure–key to mental health. While I don’t recommend we eat dessert at every meal–good nutrition is not about one ingredient nor should food ingredients be verbalized in a manner as “worst” or “best” –My opinion is the overall eating patterns play the greatest role in health outcomes.

By: Jeanne

Jeanne — Thu, 22 Oct 2020 10:45:20 +0000

I was hoping this recipe would be healthy. Dairy (cream cheese) is the worst food for the human body. Also, olive oil is necessary. These could be so much better for people’s health.

By: Peggy

Peggy — Wed, 21 Oct 2020 20:18:40 +0000

In reply to Terri.

Coconut sugar and xylitol are High FODMAP. Monk fruit (erythritol and monkfruit extract) is probably low FODMAP, which is a 1-1 substitute for sugar. I bought some but haven’t used it yet. Monash U. says that erythritol appears to be well absorbed in the small intestine.

https://www.fodmaplife.com/wp-content/uploads/2019/02/fodmap-sugar-sweeteners-guide.jpg