Vegan Low FODMAP Cornbread - FODMAP Everyday

Ingredients

• 1 ¼ cups (300 ml) unsweetened almond milk
• 1 tablespoon lemon juice
• 2 tablespoons warm water
• 1 ½ teaspoons Ener-G Egg Replacer
• 1 ¼ cups (173 g) fine-ground cornmeal, (such as Indian Head Old Fashioned Stone Ground Yellow Corn Meal)
• 1 cup (145 g) low FODMAP gluten-free al-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
• 1/3 cup (65 g) sugar
• 2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
• ¾ teaspoon salt
• ½ teaspoon baking soda
• ¼ cup (57 g) melted butter replacement, (such as Earth Balance Vegan Buttery Sticks, cooled)