Low FODMAP Pumpkin Cornbread

Name: Low FODMAP Pumpkin Cornbread
Total time: 35 min
Ingredients: 1 cup (145 g) gluten-free all-purpose flour, (such as Bob's Red Mill 1 to 1 Baking Flour); 1 cup (138 g) fine textured stone-ground cornmeal; ½ cup (99 g) sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup (269 g) canned pumpkin purée, (such as Libby’s); ¼ cup vegetable oil (such as canola or even a light olive oil); 2 large eggs (at room temperature)

www.fodmapeveryday.com

Our low FODMAP pumpkin cornbread works well as a sweet treat with preserves or as a savory accompaniment to chili. Use canned pumpkin for best results.

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Ingredients

1 cup (145 g) gluten-free all-purpose flour, (such as Bob's Red Mill 1 to 1 Baking Flour)
1 cup (138 g) fine textured stone-ground cornmeal
½ cup (99 g) sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup (269 g) canned pumpkin purée, (such as Libby’s)
¼ cup vegetable oil (such as canola or even a light olive oil)
2 large eggs (at room temperature)