25g lactose/dairy free butter

1 tsp chopped chives

2 tbsp rice flour

200ml full-fat lactose/dairy free milk

2 x 200g bags spinach

100ml lactose/dairy free cream

fresh nutmeg, for grating


Heat the butter in a saucepan, then stir in the rice flour and cook for 2 mins, then slowly start to whisk in the lactose/dairy free milk.

When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.

Meanwhile, place the spinach in a large colander.

Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).

Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.

Stir into the sauce with the lactose/dairy free cream, gently heat, then finely grate over some nutmeg and season well.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Creamed spinach
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