Our Low FODMAP Lemon Bars are made with a delicate, buttery crust (with a secret) baked to a golden brown and topped with tangy lemon filling. Classic lemon bars have been low FODMAP, gluten-free and lactose-free! I created numerous variations before settling on something that I believe is the best. Bake them now and see how they turn out!
Lemon – Low FODMAP
The song “The Lemon Tree,” which I talk about in the essay, has strong lyrics: “The lemon tree is beautiful, and the lemon blossom is lovely, but the fruit of the poor lemon is indigestible.” Many GORD patients and IBS sufferers avoid citrus fruits due to their supposed reflux-aggravating properties. Citrus fruits, on the other hand, are allowed. I adore lemon; its zingy flavor is addictive and invigorating, but it has to be handled with care in recipes so that it does not taste like a well-known cold remedy.
The National Institute for Health and Clinical Excellence (NICE) does not advocate a decrease in citrus fruit intake as part of lifestyle GORD treatment, despite the fact that it is a component of NICE’s guideline on reflux. The primary emphasis of dietary lifestyle aspects is on reducing coffee, chocolate, alcohol, and fatty foods. Although the date of this lifestyle advice review is 2004. Which is somewhat outdated data, it is acceptable as no new findings have emerged.
It’s also worth noting that stomach acid pH (2-3), for lemon Juice, and not much different than the pH of gastric juices anyway, is very low. However, some individuals do express difficulties, so we take a personal approach to treatment by treating everyone as an individual and reducing them to a manageable level when necessary.
The Chemistry Of Lemon
Acidic meals might decrease the quantity of vitamin C in the diet since ascorbic acid is present in greater amounts in citrus fruits. Vitamin C deficiency is uncommon throughout the United Kingdom, although it may be more prevalent due to fad diets like complete carnivore diets. Unlike other animals, our bodies are unable to produce it. According to some studies, low levels of vitamin C cause GORD; however, the consequences of deficiency range from skin damage to most likely the gastrointestinal (GI) tract, which has a fast cell turnover that is not helpful for people with sensitive stomachs.
The demand for vitamin C may be increased in individuals who have diarrhea, however, due to the risk of stomach cramps and excretion, it is recommended that vitamin C supplements above 3g/day (three times the amount of a typical over-the-counter supplement) are avoided. It is always better to get your nutrients from food rather than pills, so once your symptoms have gone away, resume eating the low FODMAP foods you have quit eating. You may be able to eat them after all if you try them again.
What Is The Secret?
The key to this secret is xanthan gum. Let me explain. Many bars and desserts require a crisp, flaky, buttery shortbread-like crust, so you can imagine that I have made hundreds (thousands?) of them throughout the years while writing 17 books and running a bakery.
The problem is that when you are looking for a gluten-free version, the flavor and texture change considerably.
Low FODMAP Lemon Bar
This 5-ingredient Low FODMAP Lemon Bar is a delicious, springtime treat with a shortbread-like crust and freshness of lemon flavor!
I ADORE lemon things! And, this Lemon Low FODMAP Bar recipe could take the gold! With a crumbly not-too-sweet shortbread-like crust and a tangy and pudding-style lemon top, this tasty bar screams springtime to me!
My favorite low FODMAP all-purpose flour is used to make the crust. This flour is adaptable, easy to get in most US supermarkets, and has helped me convert a lot of my preferred recipes into delectable FODMAP-friendly delicacies.
Low FODMAP Notes
In this section, I have collected pertinent information for certain foods that are frequently asked about or have recommended low FODMAP serving sizes. We all have different tolerance levels and nutritional needs. Please trust your body (and, if possible, work with a FODMAP-trained dietitian). For additional low FODMAP serving sizes information, see the Monash FODMAP app and website or app.
The high FODMAP content of wheat flour has made it difficult for some people to tolerate. Gluten-free flours manufactured with rice, potato, or tapioca starch are low in FODMAPs up to ⅔ cup or 100 grams per serving.
Although this Bob’s Red Mill flour has not been specifically analyzed, it appears to be low FODMAP. It is also available across the country, and you’ll typically find it in the “health,” “natural,” or “gluten-free” aisles of your convenience store, as well as online.
To make the simple lemon bars, simply follow the recipe below.
Prep: Preheat the oven to 350°F. Butter or parchment paper on a 9×9-inch of baking pan.
Make the crust: In a mixing basin, combine ½ cup sugar and 1 ½ cups flour. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Then add 3 tablespoons of water and mix well. (I have used a food-making processor before – pulsing ingredients crust together until they become crumbly.) Spread the dough across the bottom of the oiled pan.
Bake for 20-22 minutes, or until the crust is set and somewhat puffy. (Note: Gluten-free crusts do not usually brown like wheat-based crusts.)
Make the lemon topping: In a large bowl, whisk together the lemon juice, 1 1/2 cups sugar, and 3/4 cup flour until smooth. Pour evenly over the baked crust.
Remove the bars from the oven after 20-25 minutes and set them aside to cool. (I placed an oven mitt on top of my hand and gently shook the pan to see if the center no longer jiggles.) Allow baked lemon bars to cool to room temperature, for about 2 hours.
Serve Dust the top of each cake round with a little powdered sugar. Slice the cakes into 16 equal pieces and serve.
Xanthan Gum Helps Texture
The biggest challenge was the texture of the finished product. Gluten-free flour mixes might frequently result in a very sandy and crumbly end product, but I learned that a little xanthan gum added to this type of old crust makes all the difference. That is my secret, and now I’m sharing it with everyone. The addition of xanthan gum ensures that the crust holds together perfectly, much like a wheat-flour-based shortbread crust.
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