The Low FODMAP diet was designed to relieve symptoms related to IBS (irritable bowel syndrome) or IBD (irritable bowel disease). This diet aims to restrict the intake of fermentable carbohydrates. Because these types of carbs are non-digestible, they are fermented by colon bacteria, which causes symptoms such as bloating, gas and abdominal pain.
FODMAP is an acronym for a group of short-chain carbohydrates found in certain foods that colon bacteria feed on.
F = Fermentable.
O = Oligosaccharides (fructans and galacto-oligosaccharides or GOS), such as wheat, nuts, legumes, garlic, and onions.
D = Disaccharides: lactose-containing products such as milk, yogurt, soft cheese etc.
M = Monosaccharides: fructose-containing foods, including fruits such as apples, watermelon, and sweeteners such as honey and high fructose corn syrup.
A = And
P = Polyols: low calorie sweeteners such as sorbitol, mannitol, xylitol, maltitol
When it comes to baking, wheat flour is excluded from the Low FODMAP diet. The good news is there are bloat-free flour alternatives based on gluten-free flour blends.
Gluten-free flour blends such as La Merveilleuse are healthy alternatives, not only because they exclude wheat oligosaccharides, but also because they are a source of a multiple ancient grains like brown rice, quinoa, and buckwheat.
These gut-friendly flours promote digestive health and digestive comfort.
Cuisine L’Angélique’s Low FODMAP version of its acclaimed La Merveilleuse flour is a gluten-free all-purpose blend formulated without amaranth and a limited amount of flaxseed. With gut health in mind, it was formulated to reduce digestive discomfort and bloating.
Many people are affected by digestive disorders. Low FODMAP flour blends can be part of the solution.