Pumpkin & sage cornbread makes a tasty savoury side for a roast dinner or a lovely warm breakfast. This recipe has been sponsored by FODMAPPED For You and we used their delicious low FODMAP Roast Pumpkin & Sage Soup in the recipe. If you don't have access to this product simply swap the soup with pureed pumpkin and an extra 1/2 teaspoon of dried sage.
Reheating tip: Cornbread leftovers are great for lunch or breakfast. This bread is best served warm so heat it in the microwave for 20 seconds before serving.
Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Buy a bunch of green onions/scallions with long green tips. You can use the green tips of the green onions/scallions (which are low FODMAP) and not the white stem when cooking.
Check the vegan soy based cheese does not include onion, garlic or coconut flour in the ingredients. Cheddar, Colby, mozzarella, and parmesan cheeses are all low FODMAP.
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.