Low FODMAP Recipe

Gluten Free Churros with chocolate dipping sauce


50g lactose free butter or non dairy equivalent, melted

½ tsp vanilla extract

250g self raising gluten free flour

about 1 litre sunflower oil

few chunks of gluten free bread

For the sauce

100g good quality cocoa powder

100ml lactose free  double cream

100ml  lactose free whole milk

3 tbsp golden syrup

½ tsp vanilla extract, if you have some

For the cinnamon sugar

100g caster sugar

2 tsp cinnamon

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Boil the kettle, then measure 350ml boiling water into a jug and add the melted lactose free butter and vanilla extract. Sift the gluten free self raising flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.

Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

Fill a large deep saucepan one-third full of oil. Heat until a cube of gluten free bread browns in 45 seconds – 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.

Recipe from Good Food magazine

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