warning
Moderate FODMAP
Shortbread
Limit your serving size. Portion control matters here.
Shortbread cookies combine wheat flour, butter, and sugar into dense, crisp baked shapes. The wheat flour introduces fructans, while butter contributes minimal lactose. The simple ingredient list keeps additional FODMAP exposure minimal. Careful portion sizing allows most individuals to enjoy a few cookies safely. Commercial varieties sometimes add polyols or high-fructose syrups that require label checking.
fork_spoon Serving Size
2 cookies / 30g
warning Contains
sticky_note_2 Clinical Notes
The primary trigger in shortbread comes from the wheat flour used in the dough. You can safely recreate these treats using certified low-FODMAP gluten-free flour and real butter. Always verify commercial tins do not contain added high-fructose dips or polyol sweeteners. Store airtight to maintain crispness and prevent moisture softening that increases chew time.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.