specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

free dietary advice

free dietary advice

Our team of specialized dietitians is always at your service with practical advice and additional information about our products. Contact us via:

Chat: for quick and direct personal advice

Mail: info@intoleran.com

Phone: +31302272172

more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

low-FODMAP crepes with oat flour 

These low-FODMAP crepes are delicious and you can vary endlessly. You can find the basic recipe and inspiration for the filling here. 

For the crepe:    

  • 100 g gluten-free oat flour  
  • 2 eggs  
  • 200 ml milk (cleared with lactase drops)  
  • 1 tablespoon of olive oil  
  • Pinch of salt  
  • Any type of Vegetable oil for frying 

Instructions for making Low-FODMAP crepe:  

  1. Make the batter: in a bowl, mix the gluten-free oat flour, egg, lactose-free milk, olive oil and a pinch of salt with a whisk or hand mixer. 
  2. Heat a Pan: heat a frying pan over medium-high heat and add a little oil.  
  3. Fry the crepe: pour a small amount of the batter into the hot pan and quickly rotate the pan so that the batter spreads evenly and forms a thin crepe. Fry the crepe on both sides until golden brown, about 2-3 minutes per side. Repeat this process with the rest of the batter. 

Serving: be creative with the filling of the crepe. Here is some inspiration. 

Savory salmon crepe 

  • Lactose free cream cheese 
  • Salmon 
  • Cucumber 
  • Spinach or arugula 
  • Salt and pepper to taste 

Crepes with red fruit:  

  • Lactose free cottage cheese 
  • Handful of strawberries (note: starting at 100 grams, strawberries are no longer low-FODMAP) 
  • Handful of raspberries (note: starting at 88 grams, raspberries are no longer low-FODMAP) 

Lemon crepes:  

  • Powdered sugar 
  • Lemon juice 
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