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Low-FODMAP & Gluten-free Blueberry Cobbler

low fodmap blueberry cobbler in pan
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You can enjoy tons of blueberries on the low-FODMAP diet! My Blueberry Cobbler is the best way to serve them. Gluten-free and IBS friendly!

Ingredients

Scale

For the Filling:

  • Baking spray
  • 32 oz (904 grams) blueberries, fresh or frozen*
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tablespoon unsalted butter, room temperature

For the Cobbler:

  • 1 & 1/2 cups low-FODMAP, gluten-free flour*
  • 1/2 teaspoon xanthan gum, unless included in your flour choice
  • 3/4 cup sugar
  • 2 & 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup low-FODMAP milk*, room temperature
  • 1/2 cup unsalted butter*, melted

For the Topping:

  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon

Instructions

Make the Filling:

  • Preheat your oven to 350 F.  Zest and juice your lemon.  Spray your 9 by 13-inch baking dish
  • Place the blueberries, water, brown sugar, cornstarch, and lemon zest in a medium saucepan over medium heat
  • Bring the mixture to a boil, while stirring often
  • Once boiling, remove from heat and stir in the lemon juice, and butter
  • Pour into your 9 by 13-inch rectangular pan

Make the Cobbler:

  • Next, use a large bowl and whisk together your LF flour, xanthan gum (if using), sugar, baking powder, and salt
  • In a separate cup or bowl, combine the low-FODMAP milk, and melted butter
  • Add the butter/milk mixture to the flour ingredients, and mix until just combined
  • In a small bowl, combine the topping ingredients
  • Using a large spoon, drop the cobbler batter over the fruit layer, evenly to cover
  • Spread it to smooth with an offset spatula
  • Sprinkle the cobbler with the sugar/cinnamon
  • Place in the oven and bake for 35 minutes, or until the top is golden and the fruit is bubbly
  • Remove and allow to rest for about 30 minutes
  • Serve with low-FODMAP ice cream or whipped cream

Notes

  • Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
  • For blueberries, 125g is one low-FODMAP serving per Monash; with a maximum serving size of 500g.  If using frozen, you don’t need to thaw them first
  • I always use Authentic Foods GF Classical Blend Flour, because of my bake-off contest!
  • Butter is naturally low in lactose and low-FODMAP
  • Low-FODMAP milks include lactose-free, almond milk, oat milk

Find it online: https://rachelpaulsfood.com/low-fodmap-gluten-free-blueberry-cobbler/

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