Vegetarian Low FODMAP Recipe  and Gluten Free Recipe - Cheese, rosemary & potato loaf
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Ingredients


2 tbsp olive oil

350g gluten free  self-raising flour, plus more for dusting

¼ tsp salt

1 tsp gluten free baking powder

85g cold butter, cut into cubes

150g pot lactose free full-fat yogurt

4 tbsp full-fat lactose free  milk

250g cooked new potato, sliced

1 tsp chopped rosemary, plus extra small sprigs

50g Parmesan (or vegetarian alternative), grated

85g Gruyère, half diced, half grated


Method


Heat oven to 220C/200C fan/gas 7.Put the gluten free flour, salt and baking powder into a food processor, then whizz in the lactose free butter until it disappears.

Tip into a large bowl, then make a well in the middle. Warm the lactose free yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking.

Tip into the bowl and quickly work into the gluten free flour mix using a cutlery knife. As soon as it's all in, stop.

Turn the dough onto a floured (gluten free) surface, bring it together with floured hands, then press out to a large rectangle.

Scatter over the potatoes, chopped rosemary, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.

Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.


Recipe adapted from: Good Food

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