I had my annual (or six-month, can’t remember) nutritionist visit a while back, in June. Of course, I was expecting a glowing report from them on how I had gained back the weight I had lost, how I was following the diet so strictly, how I felt so much better afterwards, and how generally healthy I was.
I was wrong.
I’ll state the positives first: Yes, my symptoms have improved 99% since starting the low-fodmap diet. Yes, I have gained weight and grown, so no stunted growth (I personally think I suffered a minor case of stunted growth, because I went from “supposed to be 5’7′” to “supposed to be 5’5″ or 5’6″”). Yes, I am following the diet very strictly. Yes, I am a star patient. Yes, I am mostly healthy.
Mostly. See, I’m still underweight. My lovely nutritionist told me that I need to gain more weight, but it’s not a priority. Also, my calcium was low. Very low. I was having half a Greek yogurt every other day, or something crazy like that.
Needless to say, I was told to try oat milk (after I explained why I couldn’t have LF milk or rice milk) and see how it goes, as well as a calcium supplement, a cheesestick, and a whole Greek yogurt. Per day. I just about cried.
However, now, a month or so later, I am having 1/4-1/2 cup of oat milk per day, along with a 1 oz. cheesestick and a whole Chobani Greek yogurt. My mom ordered the calcium supplements through Amazon (Posture-D, if anyone’s heard of it or knows where to get it locally).
Anyway, I recently was surfing Delicious as it Looks when I came across something that seemed to have been beamed down from Heaven. There it was. A chocolate cupcake recipe that she said, and I quote, “And no one could tell they were gluten-free.”
What more could I ask for? Chocolate + Normal Tasting = LOVE! I did make a few amendments to suit my own needs, though.
Chocolate Cupcakes (FF, GF)
makes 12 cupcakes
3/4 cup dextrose
1/2 + 1/8 cup white rice flour
1/4 cup tapioca flour
1/4 + 1/8 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup oat milk, or milk of choice
1/4 cup canola oil, preferably organic
1 teaspoon vanilla extract
1/2 cup boiling water
- Preheat oven to 350 degrees. Line standard muffin/cupcake tin with 12 liners and/or lightly grease.
- Thoroughly combine the dextrose, flours, unsweetened cocoa powder, baking soda, baking powder, and salt in an electric mixer. Add the egg, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in the boiling water by hand. Batter will be thin. Pour into cupcake cups, filling about 3/4 of the way full. Bake 15-18 minutes or until cupcakes test done with a toothpick.
- Cool completely and dust with powdered dextrose.