Formulations of baked goods that adhere to dietary restrictions limiting fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, constitute a specific category of confections. These treats provide options for individuals managing digestive sensitivities. As an example, a preparation utilizing gluten-free flour, lactose-free butter, and a low-FODMAP sweetener falls under this classification.
Adherence to a low-FODMAP diet offers potential benefits for mitigating symptoms associated with Irritable Bowel Syndrome (IBS) and other gastrointestinal disorders. Consumption of suitable baked goods allows individuals to partake in social events and maintain dietary compliance without sacrificing enjoyment. Historically, development of these recipes reflects growing awareness of food intolerances and the increasing demand for specialized dietary options.