Vegan Low FODMAP Cornbread

Name: Vegan Low FODMAP Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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)

Instructions

Prep:10minCook:25min

We are huge cornbread fans: alongside BBQ, slathered with peanut butter for breakfast, and did you know you could even have it with butter and a little bit of honey and still be low FODMAP? But we also know that those following a vegan diet want their own recipe, and here it is! Our fluffy and tender Vegan Low FODMAP Cornbread!

Updated at: Fri, 04 Sep 2026 11:41:24 GMT