Here’s a recipe for Low FODMAPs, yet still delicious, cornbread.

I had to go on a low FODMAPs diet recently - basically a six month allergen elimination diet. It’s surprisingly difficult to find good low FODMAPs food that doesn’t taste a little eccentric. Our recent attempts at scones - though spectacular with regular flour - did not fare well with chickpea flour.

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Preparation time: 10 minutes to assemble, 25 to 30 minutes to bake.
Yield: 6 to 8 servings.
1 cup Bob's cornmeal, medium grind
1 cup Bob's Red Mill all purpose GF (gluten-free) baking flour
1/2 teaspoon salt
2 tablespoons brown sugar (recommended) or granulated sugar
1 teaspoon baking soda
1 cup Lactaid
1/2 tsp apple cider vinegar (or white vinegar or lemon juice, apple cider vinegar recommended.
1 egg
2 tablespoon melted butter (unsalted!)
1. Preheat oven to 350°. Butter a 9 inch baking pan or 10-inch diameter cast iron skllet.
2. In a medium-sized bowl, combine all dry ingredients. It's not necessary to sift, but make sure tohat the sugar and the baking soda are well distributed.
3. Beat together Lactaid / cider vinegar, egg, melted butter. Make a well in the center of the dry ingredients, pour in the wet ingredients and mix with a few quick strokes.
4. Pour the butter into the prepared pan and bake 25 to 30 minutes, or until a knife probing the center comes out clean.