Is Cappello's Almond Flour Biscuits Low FODMAP?
Description
Light, slightly nutty biscuits with a tender, flaky crumb and crisp edges; reviewers note a buttery flavor and tendency to crumble when handled. Commonly split and warmed for breakfast, paired with spreads, used alongside soups or gravies, or repurposed as sandwich bases. Opinions mention good reheating but variable moisture levels.
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Description
Light, slightly nutty biscuits with a tender, flaky crumb and crisp edges; reviewers note a buttery flavor and tendency to crumble when handled. Commonly split and warmed for breakfast, paired with spreads, used alongside soups or gravies, or repurposed as sandwich bases. Opinions mention good reheating but variable moisture levels.
Ingredients
Organic buttermilk (organic reduced-fat milk, organic nonfat milk, salt, cultures, vitamin A palmitate), white rice flour, tapioca starch, almond flour, eggs, brown rice flour, organic coconut oil, butter (pasteurized cream, natural flavorings), olive oil, everything seasoning (white sesame seed, black sesame seed, dehydrated garlic, dehydrated onion, salt, poppy seed), honey, organic potato starch, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, xanthan gum, baking soda, natural flavor. Contains almond, coconut, egg, milk, sesame.
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500K+ users • 4.6★ rating
Free download • No credit card
What is a Low FODMAP diet?
A Low FODMAP diet limits foods high in certain short-chain carbohydrates (FODMAPs) that can be poorly absorbed in the gut. These include specific sugars found in foods like onions, garlic, beans, apples, and wheat. It's commonly followed by people with irritable bowel syndrome (IBS) or other digestive sensitivities to reduce bloating, gas, and discomfort. The diet typically involves an elimination phase, followed by gradual reintroduction to identify personal triggers. When followed carefully, often with a dietitian's guidance, a Low FODMAP diet can help manage symptoms while maintaining a balanced and varied intake of nutrients.
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