Webinar Reminder
This is a wee reminder about my very first webinar on the low Fodmap diet. Anyone with digestive issues really should be there to hear about how to implement the diet and how to integrate it into your life. If you suffer and no one can help, this is your chance to listen to someone who has had her life turned around by the discovery of this diet – that’s me, by the way. It is a magical diet which can change lives and I want to share my experience with as many of you as possible so you can have the same transformation in your life.
The webinar will be held on Thursday 19th June at 8pm EST/7pm CST/5pm PST/Friday 12pm NZ. To register, click HERE.
The Recipe
I just baked these and I am going to call them cheese puffs because of the way they blew up like mini balloons. I found the recipe on Kate’s blog, Real Food RN. Pop on over to her blog and have a look at what she created. She called them cheese biscuits and that’s exactly what they look like. And she has progress photos to show you how she did it. When I put the ingredients together, my mixture was really wet and so I added another 1/2 cup of tapioca flour and it was still wet so I put the mixture into muffin tins to contain it and the result was cheese puffs, as in the photo. They taste really good but how do biscuits transform into puffs? I suspect it is the tapioca flour which is different. I have found that before – that recipes from very dependable bakers in the US don’t work out for me or work out differently. It has to be the flours which vary in their qualities. I buy mine from an Indian shop from big bins. I think it probably isn’t the best quality. Never mind. As I said, these taste great.
I’m a real sucker for cheese! And it’s always so nice in a baked goodie like this. Very impressive puffing going on with these! 😉 Really nice — thanks.
I thought it was pretty impressive too and I don’t even know how I did it. LOL.
Yum!! These look so good!!
They were certainly different from what I expected but they do taste good.
THANKS FOR SHARING MY RECIPE SUZANNE! 🙂
I loved the look of the recipe and it tastes good but how funny that it turned out so differently. I am pretty sure my flour is not great quality like the one you use.
These puffs look gorgeous – so light and fluffy and I bet they’re full of flavour. I hope the webinar goes well xx
They did taste good despite the strange form of them.
Thanks, fingers crossed I get the technology part right.
Are carob chips and carob powder high or low FODMAP?
Carob is high Fodmap. Regular old cocoa in small amounts is the better choice.
Comforted to know someone else experienced different recipe results perhaps due to flour variation . Today I made a Cornflour Sponge Cake that was pale and fluffy looking in the photo. My result was much deeper in color and less risen, but it tastes fine. I live in the U.S. And the recipe was from a non U.S. site. It was my very first low-fodmao, non wheat baking attempt.
I am going to look into the recipe above and see what the results are.
Please do let me know if yours look like mine or not.