Digestive health since 2008
Intoleran Australia & New Zealand
Green bean bake with a crunchy topping
A vegetable side for a family dinner, with lactose-free milk and cream in the sauce. Divide it into six portions alongside the rest of the meal.
Serves or makes: 6 side portions
Ingredients
- 450 g green beans
- 15 mL garlic-infused oil without garlic pieces
- 25 g butter
- 20 g gluten-free plain flour
- 250 mL lactose-free milk
- 100 mL lactose-free cream
- 50 g gluten-free breadcrumbs
- A pinch of nutmeg and black pepper
Method
- Heat a conventional oven to 190°C. Briefly boil the beans until just tender, then drain.
- Melt the butter with the oil. Stir in the flour and cook for a minute. Gradually whisk in the milk, then the cream and seasoning.
- Combine the beans and sauce in a shallow oven dish. Cover with breadcrumbs.
- Bake for 20–25 minutes until bubbling and golden. Ingredient selection and portion size still matter for a low-FODMAP diet.
Make it work for you
These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.