There’s a lovely blog, My Darling Lemon Thyme, which I have followed since well before I knew what my food intolerances were and now it is coming in useful because Emma’s recipes are gluten-free. At this point, I need to explain something. I know I call my recipes gluten-free and they are, but I am not gluten intolerant. Confused? Gluten is the protein part of grains like wheat but I am intolerant to the fructans (the sugar part) in wheat, rye and barley. Fructans are chains of fructose molecules with a glucose molecule at the end. However, it’s easier to say I am gluten-free because few understand the fructan story. Fructans and fructose are closely related and most people who are fructose intolerant are also intolerant to fructans. But I am not intolerant to gluten. Is that as clear as mud?
Anyway, back to My Darling Lemon Thyme, I found this recipe or almost this recipe there. By reducing the sugar and removing the dried cranberries, I was able to make it also low in fructose. Emma’s recipe is here. You can buy the brown rice flour here.