Gluten Free & Low FODMAP

We also offer an almond butter version!

Tilted Brush Stroke

Grab These  Ingredients!

– low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour – salt – baking powder – unsalted butter – sugar – light brown sugar – pure vanilla extract – large eggs – peanut butter (Skippy brand no-stir style recommended) – strawberry or raspberry jam, sweetened with sugar, not high fructose syrup; I like Smucker's Natural – salted peanuts

Preheat the oven to 350°F (180°C).  Coat a 9 by 13-inch (23 cm by 33 cm) cake pan with nonstick spray, then line with parchment paper overhanging two sides.  Coat the parchment paper with nonstick spray and dust lightly with extra flour.

Whisk together the 2 ¾ cups (399 g) flour, salt and baking powder in a small bowl to aerate and combine.

Beat in vanilla, then eggs and peanut butter and continue beating until mixture is well blended and smooth.

Beat in flour mixture on low speed, just until combined. Spread about two-thirds of the dough into the prepared cake pan, creating an even layer 

Spread the jam evenly over the dough.

Drop small bits of the remaining dough evenly over the jam; it is okay if the jam peeks through here and there, but try to make it as evenly covered as possible.

Bake for about 40 to 45 minutes or until golden brown. A toothpick inserted in the center will come out with a few crumbs clinging.

Cool on a rack completely before cutting into 40 bars (an 8 by 5 grid).

Your PB&J Bars are ready to serve or store in single layers, separated by parchment, at room temperature in an airtight container for up to 4 days. 

They can also be frozen for up to a month. Double wrap in plastic wrap, then slip into a zip top bag.

For more recipes and Low FODMAP tips, visit us at