As some of you may know, I have gut issues. No one really knows what is going on or why.
I do know that I do not have Crohns Disease or Celiac.
They have said I have IBS, gerd, and possible food allergies.
I have also been told that I have something called leaky gut, which is why no one can pinpoint the issue.
I find the fodmap diet helps a lot!
Below is a yummy recipe for simple cornbread muffins, that are low fodmap friendly! ENJOY!!
1 1/2 cups (360 ml) lactose-free whole milk, at room temperature
1 tablespoon plus 1 teaspoon lemon juice
1 3/4 cups (242 g) fine stoneground yellow cornmeal
1 cup (145 g) low FODMAP gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
1/3 cup (66 g) sugar
1 tablespoon plus 1 teaspoon baking powder, use gluten-free if following a gluten-free diet
1 teaspoon salt
4 tablespoons (57 g) unsalted butter, melted
1/4 cup (60 ml) neutral flavored oil, such as canola or vegetable
2 large eggs, at room temperature
Position rack in center of oven. Preheat oven to 400°F/200°C. Coat 12 muffin wells with nonstick spray; set aside.
Stir the milk and lemon juice together in a medium-sized bowl and allow to sit for 5 minutes to thicken while oven preheats.
Whisk together the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl to aerate and combine. Make a small well in the center and set aside.
Whisk the melted butter, vegetable oil and eggs into the thickened milk until combined. Pour this wet mixture into the well of the dry mix and whisk together just until combined. Divide evenly into prepared pan.
Bake for about 14 to 18 minutes or just until a toothpick inserted in the center comes out clean. Cool pan(s) on rack for 2 minutes, then unmold onto rack. Muffins are ready to eat while warm or cool to room temperature and store in airtight containers at room temperature for up to 2 days; they do dry out a bit. Muffins may also be frozen in heavy zip top bags for up to 1 month.