Vegan Low FODMAP Cornbread

Name: Vegan Low FODMAP Cornbread
Total time: 35 min
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)

www.fodmapeveryday.com

It is possible to have light and fluffy Vegan Low FODMAP Cornbread that is gluten-free, too! And our recipe is easy to make.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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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)