275g/10oz rice flour
50g/2oz tapioca flour
4 tsp gluten-free baking powder
2 tsp xanthan gum
1 tsp salt
4 tbsp caster sugar
110g/4oz lactose free butter
2 eggs, preferably free-range
125ml-175ml/4-6fl oz lactose free yogurt
1 egg, beaten, for egg wash
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Preheat the oven to 250C/475F/Gas 9. Sift all the dry ingredients into a large bowl and mix well. Rub in the lactose free butter.
Add the raspberries and gently mix together. Lightly whisk the eggs and lactose free yogurt together.
Make a well in the centre of the dry ingredients and add the egg and yogurt mixture. Mix to soft dough, adding a little more lactose free yogurt if necessary.
Turn onto a rice-floured board and knead lightly, just enough to shape into a round.
Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter.
Place on a rice-floured baking sheet and brush with a little egg wash.
Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
Serve split in half with lactose free butter and homemade raspberry jam and lactose free cream
Recipe adapted from: Good Food