Berneray Oatcakes
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Recipe type: Lunch
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Home made oatcakes, a really tasty, low FODMAP alternative to gluten free bread or crackers.
Ingredients
  • 200g oatmeal
  • 70g gluten free flour + extra for rolling out (I used Doves Farm)
  • 1 teaspoon xantham gum
  • 1 teaspoon caster sugar
  • 1 teaspoon baking powder
  • 60g salted butter
  • 70ml warm water
Instructions
  1. Preheat the oven to 170 degrees C (fan oven)
  2. Place all the dry ingredients in a bowl then rub-in the butter using your fingertips to rub the dry ingredients and butter together until the butter is evenly mixed through
  3. Make a well in the centre, add the warm water and use a knife to mix and form into a soft dough
  4. If it feels too sticky to roll out add a little more gluten free flour
  5. Lightly flour your work surface and using a rolling pin roll the mixture out to the desired thickness, I like them thin but it's probably easier to make thicker ones as they are less likely to stick to your work surface (a metal fish slice can be useful for lifting them off)
  6. Use a cutter to cut the oatcakes into whatever shape you like, mine are always heart shaped
  7. Place the oatcakes onto a baking sheet and cook in the oven for about 20 minutes until lightly coloured and crisp. If you have made thicker oatcakes they will need an extra 10 minutes
  8. Allow them to cool and store in an airtight container
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-berneray-oatcakes/