Genevieve Angelique

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Frosting: Gluten Free, Dairy Free, Fructose Free, Low FODMAP Friendly

Cinderella Cake with Low FODMAP Frosting, Fructose Free, Dairy Free

My daughter’s Cinderella cake. Made with a Low FODMAP frosting. Design inspired by Bubbly Nature Creations.

For anyone sensitive to fructose, white sugar, or dairy, eating special occasion desserts is a big no-no.

Today that changes. Because you can make your cake and eat it too!

I created this recipe after missing out on all my family’s special celebrations. Now I, too, can enjoy a decadent slice of cake without breaking out in dermatitis or suffering from muscle spasms & GI upset.

This frosting contains no fructose and can be tailored to fit a dairy free diet. 

Low FODMAP Frosting, Dairy Free, Fructose Free

Since dextrose powder’s consistency is much like confectionary (powered) sugar, it works great for frosting recipes.


1/2 c shortening (I use Spectrum’s Organic All-Vegetable Shortening {Non-hydrogenated})

1/2 c salted butter (If opting for completely dairy/lactose free, add another 1/2 c shortening)

1/4 tsp salt

1 teaspoon vanilla extract

3 c dextrose powder/fructose-free sugar (or 1/2 c more or less to taste)

4 tablespoons unsweetened coconut milk or unsweetened almond milk

Low FODMAP Frosting, Fructose Free, Dairy Free


1. Beat shortening and butter together in a mixer. 

2. Add vanilla extract and salt. Mix.

3. Add 1 cup of dextrose powder at a time to shortening mix, then 1 tablespoon of milk. Whip on high. Repeat pattern until you have your desired taste and texture. 

4. Use to frost {Low FODMAP} cakes, cupcakes, and desserts.

5. Now you really have something to celebrate!!! Enjoy!

Low FODMAP Frosting, Fructose Free, Low FODMAP Friendly


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Poppy Muffins: Gluten Free, Dairy Free, & Low FODMAP Friendly

Poppy Seed Muffin: Low FODMAP Friendly, Gluten Free, Dairy Free, Sugar Free

This has become a staple as baked goods go in my household. So easy to make. Even easier to enjoy. I hope you do too!


1 & 3/4 c gluten free flour (for a winning combination, try 3/4 c white rice flour, 3/4 c millet flour, 1/4 c almond flour, 1 tsp xanthum gum)

1 c dextrose baking powder (this is fructose free sugar) or 1/2 c maple syrup* or 1/2 c regular sugar**

2 tsp baking powder

1/4 tsp salt

1 tablespoon poppy seeds

1 beaten egg

3/4 c unsweetened coconut milk or unsweetened almond milk

1/4 c cooking oil

optional: 2 T lemon juice*** if you are desire lemon poppy seed muffins

optional: butter, if tolerated

Poppy Seed Muffin: Low FODMAP Friendly, Gluten Free, Dairy Free, Sugar Free


preheat oven to 400 degrees F

1. Grease twelve 2 & 1/2-inch muffin cups or line with paper bake cups (I like the tin foil kind); set aside.

2. In medium bowl, mix flour(s), sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

3. In small bowl, whisk egg. Combine beaten egg with milk and cooking oil {& any opted lemon juice and/or maple syrup if not using dextrose or regular sugar}. Add wet mixture all at once to flour mixture. Stir just until moistened. Batter should be lumpy.

4. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400 degree F oven for 16-20 minutes or until wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups.

5. Serve warm {perhaps with a favorite cup of tea} and enjoy!

Poppy Seed Muffin: Low FODMAP Friendly, Gluten Free, Dairy Free, Sugar Free

* maple syrup is tolerated in moderation by most people on a restricted fructose diet, but should be added to the wet ingredients first.

** white sugar is tolerated by some people on restricted fructose diets–but extra sensitive fructose-malabsorbers (like me) will not tolerate regular sugar.

*** lemon juice is tolerated by most people on a restricted fructose diet in moderation.

Recipe adapted from Better Homes and Gardens New Cookbook “Muffins”

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Lemon Maple Bars: Gluten Free, Dairy Free, Sugar Free, & Low FODMAP Friendly

Lemon Maple BarsSweet. Tart. Refreshingly light.

The perfect dessert for spring parties and summer barbecues.

A special treat for anyone sensitive to gluten, wheat, dairy, sugar, fructose, & fructans.


for the crust:

1 c shortening (I use organic Spectrum brand)

1/2 c maple syrup

2 c gluten free flour (I use 1 c white rice flour, 1 c millet flour)

1 tsp xanthum gum

1/2 tsp saltLemon Maple Bars

for the top filling:

4 eggs

1 & 1/2 c maple syrup

1/3 c + 2 T gluten free flour (I used half millet/half white rice)

1/3 c lemon juice (about 2 ripe lemons)

1 tsp lemon zest

optional: dextrose powder (fructose free sugar)


preheat oven to 350 degrees F

1. In medium bowl, mix flour, xanthum gum, and salt. Blend flour mixture with shortening. Add maple syrup and mix.

2. In 9 x 13 pan, press dough to bottom of pan. Bake crust for 20 min @ 350 degrees F or until lightly golden brown. Remove and let cool while you begin making lemon filling.

3. In small bowl, whisk eggs. Add maple syrup, lemon juice*, and zest. Mix in flour. Pour mixture over baked crust. Bake 20-25 minutes or before the top edges harden. Top filling will firm as it cools.

4. Optional: to keep the traditional dusted look, sprinkle 2+ tablespoons of dextrose (fructose free sugar) on top.

5. Chill, share, & enjoy!!!

* Microwave lemons before squeezing to get more juice out. Bottled lemon juice also works, but then you won’t have any zest to add that extra citrus punch to your bars.

photo 3

Recipe adapted from Patty Schenck’s “Best Lemon Bars” @

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