The Low-FODMAP Diet Cookbook (30 page)

8 tablespoons (1 stick/120 g) unsalted butter, cut into cubes, at room temperature

⅓ cup (75 g) superfine sugar

½ cup (65 g) superfine white rice flour

¼ cup (20 g) soy flour

½ cup (75 g) cornstarch

1 teaspoon xanthan gum or guar gum

2 heaping tablespoons unsweetened cocoa powder

PEPPERMINT FILLING

1 cup (160 g) confectioners' sugar

One 8-ounce (225 g) package reduced-fat cream cheese, at room temperature

3 to 4 teaspoons peppermint extract

½ cup plus 2 tablespoons (120 g) vegetable shortening, melted

CHOCOLATE TOPPING

4 ounces (115 g) good-quality dark chocolate, broken into pieces

1 tablespoon plus 1 teaspoon light cream

3 scant tablespoons (30 g) vegetable shortening

1.
Preheat the oven to 325°F (170°C). Grease an 11 x 7-inch (29 × 19 cm) baking pan with nonstick cooking spray and line with parchment paper.

2.
Combine the butter and sugar in a medium bowl and beat with a handheld electric mixer until thick and pale.

3.
Sift the rice flour, soy flour, cornstarch, xanthan gum, and cocoa three times into a separate bowl (or whisk in a bowl until well combined). Add to the creamed butter and sugar and stir with a large metal spoon until well combined. Gently gather into a ball and knead lightly in the bowl. Press the dough into the prepared pan.

4.
Bake for 10 to 15 minutes, until lightly browned. Set aside to cool completely.

5.
To make the peppermint filling, combine the confectioners' sugar, cream cheese, and peppermint extract in a bowl and beat with a handheld electric mixer until well combined. Add the shortening and beat for 1 to 2 minutes, until smooth. Spread the filling evenly over the cookie crust and refrigerate until set.

6.
To make the chocolate topping, combine the dark chocolate, cream, and shortening in a small saucepan and stir over low heat until melted and well combined.

7.
Remove the pan from the refrigerator and spread the chocolate topping over the peppermint filling. Refrigerate until set, then cut into squares to serve.

PER SERVING
(
¹
/
₂₀
recipe):
247 calories; 2 g protein; 19 g total fat; 9 g saturated fat; 19 g carbohydrates; 1 g fiber; 42 mg sodium

SERVES 18–20

For best results with these brownies, I urge you to use superfine rice flour (available from Asian grocers, the Asian section of larger supermarkets, or online). Regular rice flour is too grainy and won't work nearly as well.

Nonstick cooking spray

10 tablespoons (1¼ sticks/150 g) unsalted butter, cut into cubes

10½ ounces (300 g) good-quality dark chocolate, broken into pieces

1¼ cups (275 g) packed light brown sugar

⅔ cup (85 g) superfine white rice flour

¼ cup (35 g) cornstarch

1 teaspoon xanthan gum or guar gum

3 large eggs

2 teaspoons vanilla extract

½ cup (95 g) dark chocolate chips

½ cup (125 ml) light cream

¾ cup (100 g) roughly chopped macadamia nuts (optional)

1.
Preheat the oven to 325°F (160°C). Grease an 11 x 7-inch (29 × 19 cm) baking pan with cooking spray and line with parchment paper.

2.
Combine the butter and chocolate in a medium saucepan over low heat and stir until melted and smooth. Add the brown sugar and stir until dissolved. Transfer to a large bowl and let cool to room temperature.

3.
Sift the rice flour, cornstarch, and xanthan gum three times into a separate bowl (or whisk in a bowl until well combined).

4.
Stir the eggs into the chocolate mixture, one at a time. Add the sifted flour mixture, vanilla, chocolate chips, cream, and macadamia nuts (if using). Mix well, spoon into the baking pan, and smooth the surface.

5.
Bake for 20 minutes, then cover with foil and bake for 20 to 25 minutes more, until just firm to the touch.

6.
Remove from the oven and let cool in the pan to room temperature. Transfer to the refrigerator for 2 to 3 hours or overnight, until firm.

7.
Turn out onto a cutting board, peel off the parchment paper, and cut into squares to serve.

PER SERVING
[
¹
/
₂₀
recipe):
278 calories; 3 g protein; 18 g total fat; 9 g saturated fat; 31 g carbohydrates; 2 g fiber; 23 mg sodium

SERVES ABOUT 25

These bite-size chocolate treats are perfect for entertaining (and will leave no guest feeling deprived). The slightest hint of a party will send me into the kitchen, chocolate sprinkles at the ready. You could also coat the truffles in desiccated or shredded coconut—they're just as delicious.

7 ounces (200 g) gluten-free vanilla cookies, finely crushed (about 2 cups)

⅓ cup (35 g) unsweetened cocoa powder

⅓ cup (80 ml) sweetened condensed milk

2 tablespoons rum or brandy (optional)

1½ cups (150 g) gluten-free chocolate sprinkles

1.
Mix together the crushed cookies and cocoa in a medium bowl. Add the condensed milk and rum (if using) and mix with your hands to form a firm dough.

2.
Pour the chocolate sprinkles into a shallow bowl. Shape teaspoons of the truffle mixture into balls with your hands. Toss in the chocolate sprinkles to coat. Refrigerate until firm.

PER SERVING:
99 calories; 1 g protein; 2 g total fat; 0 g saturated fat; 20 g carbohydrates; 1 g fiber; 29 mg sodium

SERVES 20–25

Around the holidays, there's nothing better than making cookies with the little ones. I have been making these with my gorgeous niece Zoe and nephew Joel since they first began spending time with me in the kitchen, and you too can enjoy these with your family whether or not you celebrate Christmas. Use any shape cookie cutters you like.

1 large egg

⅓ cup (75 g) superfine sugar

½ cup (175 g) brown rice syrup

5 tablespoons (75 g) unsalted butter, melted

1 cup (130 g) superfine white rice flour

½ cup (90 g) potato flour

1 cup (90 g) soy flour

1 teaspoon xanthan gum or guar gum

1 teaspoon gluten-free baking powder

1 to 1½ heaping tablespoons ground ginger

Cornstarch, for rolling out dough

Gluten-free icing (optional)

1.
Preheat the oven to 300°F (150°C). Line three baking sheets with parchment paper (or work in batches).

2.
Beat the egg and sugar together in a large bowl with a wooden spoon. Stir in the brown rice syrup and melted butter.

3.
Sift the rice flour, potato flour, soy flour, xanthan gum, baking powder, and ginger together three times into a separate bowl (or whisk in a bowl until well combined). Add to the syrup mixture and mix well to combine. Refrigerate for 15 minutes to firm up slightly.

4.
Lightly sprinkle your work surface with cornstarch. Roll out the dough on the floured surface to a thickness of ¾ to 1 inch (2 to 3 mm). Use a cookie cutter to cut out shapes (it doesn't have to be people, of course—you could do stars, pine trees, or any shape you like). Place on the baking sheets, allowing room for spreading.

5.
Bake for 8 to 10 minutes. Cool on the sheets for 10 to 15 minutes, then transfer to a wire rack to cool completely. When cool, decorate with gluten-free icing, if desired.

PER SERVING
(
¹
/
₂₅
recipe; not including icing):
92 calories; 3 g protein; 3 g total fat; 2 g saturated fat; 15 g carbohydrates; 0 g fiber; 34 mg sodium

SERVES 6–8

Choux pastry, which is a feature ingredient in cream puffs, éclairs, and other elegant desserts, may seem daunting, but it really couldn't be simpler. Just follow the steps and you'll be fine. I have suggested two different fillings in the recipe, but if you only want to make one, just double the quantities of one set of ingredients and omit the other.

Crème Filling:
533 calories; 13 g protein; 25 g total fat; 13 g saturated fat; 65 g carbohydrates; 2 g fiber; 112 mg sodium

Chocolate Filling:
536 calories; 11 g protein; 28 g total fat; 16 g saturated fat; 63 g carbohydrates; 4 g fiber; 120 mg sodium

5 tablespoons (75 g) unsalted butter

1 cup (130 g) superfine white rice flour

1 teaspoon xanthan gum or guar gum

1 heaping tablespoon sugar

3 large eggs

CRÈME CUSTARD

2 cups (500 ml) low-fat milk, lactose-free milk, or suitable plant-based milk

6 large egg yolks

½ cup (110 g) superfine sugar

⅓ cup (50 g) cornstarch

2 teaspoons vanilla extract

CHOCOLATE CUSTARD

⅓ cup (50 g) cornstarch

2½ cups (625 ml) low-fat milk, lactose-free milk, or suitable plant-based milk

3½ teaspoons sugar

4 ounces (115 g) good-quality dark chocolate, broken into small pieces

2 tablespoons plus 2 teaspoons coffee liqueur or brewed strong espresso mixed with a bit of unsweetened cocoa powder

½ teaspoon vanilla extract

CHOCOLATE SAUCE

4 ounces (115 g) good-quality dark chocolate, broken into pieces

⅓ cup (80 ml) light cream

1.
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

2.
Combine the butter and ¾ cup (185 ml) water in a medium saucepan and bring to a boil. Mix the rice flour and xanthan gum in a bowl until well combined, then add to the pan and beat quickly with a wooden spoon. The mixture will come away from the side of the pan and form a smooth ball.

3.
Transfer the dough to a medium bowl. With a handheld electric mixer, beat in the sugar. Beat in the eggs one at a time.

4.
Place rounded teaspoons of the dough on the sheets, about 1½ inches (4 cm) apart. Bake for 7 minutes, or until the pastries puff up. Reduce the temperature to 350°F (180°C) and bake for 10 minutes more or until crisp and lightly browned.

5.
Reduce the temperature to 275°F (140°C) and remove one sheet from the oven. Quickly and carefully cut a small opening in the side of each pastry. Return the sheet to the oven and repeat with the second sheet. Bake for 5 minutes, or until the pastries have dried out.

6.
Remove from the oven and let cool to room temperature. Carefully cut the pastries open. Remove and discard the soft centers without crushing the pastry cases.

7.
While the pastries are cooling, to make the crème custard, pour the milk into a small heavy-bottomed saucepan over medium heat and bring to just below a boil. Beat the egg yolks and
superfine sugar in a large bowl with a handheld electric mixer until thick and creamy. Beat in the cornstarch. Pour in the hot milk and cream and whisk until smooth. Return the mixture to the pan and whisk gently over medium-low heat until the custard has thickened. Remove from the heat and beat in the vanilla. Pour into a bowl, cover, and refrigerate for 1 to 2 hours, until cold.