Low FODMAP Vegan Cornmeal Biscuits with Sesame Seeds
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Learn more →Ingredients
10 servings
For the flax egg
- 1 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 3 tbsp water
For the biscuits
- 1 cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 2/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ¾ cup fine cornmeal
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp sugar
- ¾ tsp salt
- 6 tbsp vegan butter, cold and cut into ½-inch cubes
- ¾ cup plant-based milk
- 1 tsp apple cider vinegar
For topping
- 3 tbsp sesame seeds
- 1 tbsp plant-based milk, for brushing
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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