Low FODMAP Gingerbread White Chocolate Bûche de Noël
Our Low FODMAP Gingerbread White Chocolate Bûche de Noël features a gingerbread cake, filled and covered with crème fraiche whipped cream, and decorated with white chocolate “bark”. All gluten-free, lactose-free and of course, low FODMAP.
Ingredients:
White Chocolate Bark:
- 6- ounces (170 g) high quality white chocolate, finely chopped
Sugared Cranberries, optional:
- 1 cup (198 g) sugar, divided
- 1/2 cup (120 ml) water
- 1 cup (105 g) fresh (not frozen) cranberries
Gingerbread Cake:
- 3/4 cup (109 g) low FODMAP, gluten-free all-purpose flour, plus extra, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon xanthan gum
- 3 large eggs, at room temperature
- 3/4 cup (160 g) firmly packed light brown sugar
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/3 cup (75 ml) unsulphured molasses
- 3 tablespoons crème fraiche
- Confectioner’s sugar
Crème Fraiche Filling & Frosting:
- 2 cups (480 ml) heavy cream
- ¼ cup (60 g) crème fraiche
- 3 tablespoons confectioners’ sugar
- 1/4 teaspoon vanilla extract
Preparation:
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For the Chocolate Bark: Melt the white chocolate in whatever way you like. You can use a microwave or double boiler. Spread in a very thin layer on a large piece of parchment. Roll up parchment in a loose roll, keeping as round as possible, and refrigerate until firm and needed. You can do this a week ahead, storing in refrigerator.
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For the Sugared Cranberries: Place ½ cup (99 g) sugar and water in a small saucepan and bring to a boil, making sure sugar is dissolved. Remove from heat and stir in cranberries. Allowed to sit overnight. Drain the cranberries from the syrup; you can reserve the syrup and use for cocktail and mocktail creation. You want to remove as much liquid as possible. Toss cranberries with remaining sugar, then spread them out on a cooling rack to dry overnight.
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For the Cake: Position rack in center of oven. Preheat oven to 350°F (180°C) and line the bottom and sides of a half sheet pan with parchment paper. Coat parchment with nonstick spray and then coat with extra flour.
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Whisk together the flour, salt, and xanthan gum together in a small bowl to aerate and combine; set aside.
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Beat the eggs, brown sugar, all the spices, and the molasses with an electric mixer until combined. Gently incorporate the crème fraiche. Add the flour in a few batches, beating gently until a few floury streaks remain, then switch to a large silicone spatula, and continue a mixing/folding action and make sure the batter is homogenously mixed. It will be thin. Allow it to sit for 5 minutes, then pour into prepared pan. The batter will just cover the entire bottom and you will need to use a small offset spatula to encourage it to do so.
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Bake for 5 minutes, then rotate pan, front to back, and bake for about 5 minutes more. Cake is done when a toothpick inserted in the center comes out clean with no crumbs clinging. Cool on rack for 5 minutes. Sprinkle confectioners’ sugar all over the cake (I use a fine-meshed strainer). Lay a large piece of parchment on top of the cake, and invert the cake pan onto your work surface. Lift the pan away and carefully peel away the parchment that the cake was baked onto. Cover this side with a thin dusting of confectioners’ sugar as well, then roll up the cake, with the parchment within the roll, starting with one of the long ends. Allow cake to cool completely. Cake may be wrapped with plastic wrap and held at room temperature for up to 2 days.
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For Filling, Frosting and Assembly: The day before serving, or the day of, make sure any of the optional components, such as the Candied Cranberries and Meringue Mushrooms, are ready to use. Have a large flat platter ready, too.
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Use an electric mixer to whip the cream, crème fraiche, sugar, and vanilla until firm peaks form.
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Unroll the cake and parchment. Spread a generous layer of the whipped cream all over the cake, then use the parchment to help you re-roll the cake (this time NOT with the parchment inside). Cut each end off at an angle, which you will use for stumpy branches (use images to facilitate).
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Place main log on platter. Tuck broad strips of parchment along each long side of the log to keep the platter clean while applying frosting. Coat the entire log, including the ends, with the whipped cream mixture using an icing spatula. Place the cut ends as desired to make "branches". Coat those with the whipped cream mixture as well. I use a fork to create circular “tree rings” on the cut ends. At this point I switch to a small icing spatula and use it to make “bark” like “stripes” within the frosting down the length of the log.
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Take the roll of chilled white chocolate and unroll the parchment. The white chocolate will shatter into pieces. Use these pieces to place on the log to resemble bark, using images for inspiration. Bûche de Noël is ready to serve. Right before serving arrange meringue mushrooms and candied cranberries here and there. I used some “faux” frosting evergreens from the craft store, too.
Notes:
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
• Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
• Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g. FODMAP Friendly has also lab tested dark chocolate, milk and white chocolate. Their lab tests place low FODMAP servings for dark chocolate at 30 g, with a max low FODMAP serving size of 102 g (that contains dairy). Milk chocolate is 30 g with a 42 g max serve; white chocolate is also 30 g with a max low FODMAP serve of 42 g.
• Cranberries: Both Monash University and FODMAP Friendly have lab tested cranberries. FODMAP Friendly has lab tested dried cranberries and gives them a “PASS” at 17 g or 2 tablespoons, with a maximum low FODMAP serving size of 19 g. On the Monash app you will find Dried Cranberries are given a Green Light low FODMAP serving of 1 Australian tablespoon, or 15 g. On the Monash website itself they discuss fresh cranberries and state that 130 grams fresh, which is about a scant 1 1/4 cups, should be tolerated well.
• Dairy: The low FODMAP diet is not a dairy-free diet. It is, however, low in lactose. Many dairy ingredients are low in lactose, such as heavy cream and many cheeses.
• Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine. As the fructose is never in excess of the glucose, white sugar will never be high FODMAP, even in large amounts.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.