For the blinis

225g/4oz buckwheat flour

225g/4oz gluten free plain flour

pinch salt

2 free-range eggs, plus 2 free-range egg whites

45g/1½oz fresh yeast

2 tsp caster sugar

700ml/1 pint 5fl oz warm lactose free milk

1 tbsp melted lactose free butter

vegetable oil, for frying

For the topping

225g/4oz smoked salmon

2 tbsp lactose free cream cheese

Sprigs of dill to serve


For the blinis, sift the buckwheat flour and gluten free flour into a bowl and mix with a pinch of salt.

Make a well in the centre of the gluten free flour mixture and add the two whole eggs and one of the egg whites. Whisk from the centre outwards to create a thick paste.

In a separate bowl, combine the yeast, sugar and lactose free milk and leave to stand for a couple of minutes. Gradually pour the yeast mixture into the gluten free flour and egg mixture, whisking constantly, to make a smooth batter.

Add the melted lactose free butter and stir well. Cover the bowl with Saran wrap and leave in a warm place for one hour. Just before cooking the blinis, whisk the remaining egg white in a clean bowl until light, then fold into the batter.

Heat a little oil in a frying pan over a medium heat. Pour enough batter into the pan to make a 10cm/4in diameter blini. When bubbles start to appear on the surface of the batter, turn the blini over and cook the other side.

Remove the blini from the pan and keep warm while you make the rest of the blinis in the same way.Top with a tsp of lactose free cream cheese, some smoked salmon and a sprig of dill.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Smoked salmon blinis
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