Low-FODMAP & Gluten-free Carrot Soufflé
Low-FODMAP & gluten-free carrot soufflé is a sweet, light, beautiful vegetable side dish, suitable for all occasions.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Side dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 pounds carrots (907g), peeled and thinly sliced *see below
- 1/2 cup butter (1 stick), melted*
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 4 large eggs, room temperature
- 1/4 cup low-FODMAP, gluten-free all-purpose flour
- 1 & 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- Baking spray
- Confectioner’s sugar for garnish, optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with baking spray (this should work in 8×8, 9×9 or 7×11)
- Bring a pot of lightly salted water to a boil. Add the carrots and cook until carrots very tender, about 20 minutes
- Drain the carrots, pat dry, and allow them to cool for a few minutes
- Once slightly cooled, place them in the bowl of a food processor
- Blend, then slowly add melted butter, eggs, cinnamon, and vanilla. Process until smooth
- Add the LF, GF flour, baking powder, salt and sugar. Pulse until combined, then pour mixture into prepared dish
- Bake for 40-45 minutes or until golden brown and set. Let stand for 5 minutes, then serve, garnished with confectioner’s sugar, if desired
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at posting
- The thinner you slice the carrots, the quicker they will cook. If you leave them chunky, it will take much longer to soften them (however, it will still work, if you have extra time for this step, and don’t feel like chopping!)
- Butter is naturally low in lactose and low in FODMAPs
- Carrots are low in FODMAPs up to 500g
