200g gluten free bread, torn into chunks

85g lactose free butter, melted

85g demerara sugar

1 tsp cinnamon

800g blueberries

2 tbsp caster sugar

1 tbsp cornflour

Lactose free ice cream, to serve, click here


Heat oven to 200C/180C fan/gas 6. Whizz gluten free bread to chunky crumbs in a food processor.

Spread over a large baking tray and bake for 10-12 mins, stirring now and then until evenly crisp.

Scrape into a bowl and stir in the lactose free butter, sugar and cinnamon. Reduce oven to 160C/140C fan/gas 3.

Put the blueberries, sugar and cornflour into a large lidded pan.

On the heat, stir for 1-2 mins until the cornflour is incorporated. Add 200ml water, cover and simmer for 15-20 mins.

Layer up the blueberries and gluten free crumbs in an ovenproof dish, finishing with a layer of crumbs, and bake for 20 mins.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Blueberry Betty
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