Strands of My Life - the Low Fodmap Diet
The FAST TRACK to an IBS-Free Life through the low Fodmap diet.
May 27, 2013 at 7:03 am
looling for a recpy of acake from villa maresca italy
May 27, 2013 at 7:44 am
You can find it here: http://www.strandsofmylife.com/ricotta-cherry-cake-plus-our-italian-trip-so-far/
Samantha Matete says
January 8, 2014 at 8:54 am
Hi Suzanne, I was just wondering if you knew is cassava flour gluten free and low fodmap??? Also have you ever tried using psyllium husk in bread baking? And also what would suggest in replace for almond flour and coconut flour? I am allergic to tree nuts and coconut flour tends to upset my stomach, which is strange as I’m fine with coconut milk…… Oh and one more thing, top work on your website, the gluten free, fodmap free, dairy free recipes and the photography and the dietary information!!!!!!!
January 8, 2014 at 1:47 pm
Cassava flour is called tapioca flour, which I use a lot. Yes, it is gluten-free and low FODMAP. Not, I haven’t used psyllium husk though I have seen it in recipes. I don’t know much about it but I am worried that it sounds like fibre and those with IBS have to be careful of too much fibre. I replace almond flour with my own gluten-free flour blend which is 1.3cups white rice flour, 1/3 cups of both potato starch and tapioca flour. Coconut flour is a beast all on its own because of its super absorbing properties and is not the easiest to substitute. Coconuts are not strictly a nut but I do have to be a bit careful with coconut products. They are quite rich and IBS sufferers are not good with rich foods. Thanks so much for the compliment. I am glad you find my site useful.
Liz Almond says
October 18, 2014 at 1:48 am
I’m looking for a gluten-free sandwich bread recipe without gums or other additives. I’m going to make your hamburger buns tonight. Thanks!
Suzanne Perazzini says
October 18, 2014 at 9:09 am
I love those hamburger buns. This is a great sandwich loaf: http://www.strandsofmylife.com/gluten-free-low-fodmap-bread/ I eat some fresh and then cut it into slices and freeze them. 20-30 seconds in the microwave and it is like new.
Jenn Rogers says
January 28, 2016 at 11:46 am
Hi. I just purchased your PDF version of Low FODMAP Menus via paypal – where do I download my copy?
January 28, 2016 at 11:47 am
I will answer you privately.
February 7, 2016 at 4:05 pm
Is cabbage a high foodmap?
February 8, 2016 at 8:45 am
We can have 1 cup of common cabbage (raw measurement).
February 9, 2016 at 8:49 am
Thank you! I assume that common cabbage is the same as the green cabbage. One more question about peaches. Are all peaches high foodmap or just the white one. The list says white peaches are high. I don’t think I have ever seen a white peach. Thank you so very much1
February 9, 2016 at 8:51 am
Yes, the green one. All peaches are high Fodmap as are all stone fruits.
April 5, 2016 at 3:26 pm
Do you have a recipe for vegetable stock, and can I use it to cook quinoa at the ratio of 1cup quinoa and 2-3 cups stock. not sure if the vegetable stock would be over the recommended amount of vegetables. or do I need to put half stock/half water.
April 5, 2016 at 8:11 pm
I don’t have a specific recipe for stock but what I do is put a chicken carcass or chicken bones with a little meat left on them in a pot of water with a bayleaf, rosemary, oregano, cardamom seeds, coriander seeds, peppercorns, chopped up celery, carrot and the green part of spring onions, salt and pepper as well as 1tsp of garlic oil. Boil this hard for an hour or more until the liquid has reduced down to make a good stock flavour. You can vary the herbs and spices as much as you want. When we roast a chicken, I do this with what is left over but you can also use the raw chicken leftovers. Yes, use the stock to cook the quinoa.
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