Low Sodium Polenta Bread
Soft, moist, and full of earthy flavor, Low Sodium Polenta Bread is a wholesome twist on classic cornbread that’s both heart-healthy and vegan-friendly. Made with yellow cornmeal and a touch of ground flaxseed as a natural binding agent, this loaf offers a rich, slightly nutty flavor that pairs beautifully with its tender crumb. With no eggs, dairy, or added salt, this recipe uses unsweetened almond milk and a splash of apple cider vinegar to achieve its light texture and tangy undertone. Ideal for those seeking low sodium baking options, this bread is quick to prepare—ready in just 45 minutes—and versatile enough to complement soups, salads, or even a delicious spread of your choice. Whether you’re serving it as a side dish or enjoying it as a snack, this polenta bread is a guilt-free treat perfect for every occasion.
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Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 2 tablespoons Olive oil
- 1 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a 9x5 inch loaf pan with a bit of olive oil or line it with parchment paper.
Step 2
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 5 minutes until it thickens. This will serve as a binding agent in place of eggs.
Step 3
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and sugar until well combined.
Step 4
In a separate bowl, mix together the thickened flax mixture, olive oil, almond milk, and apple cider vinegar. Stir until fully incorporated.
Step 5
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
Step 6
Transfer the batter into the prepared loaf pan. Smooth the top with a spatula to even it out.
Step 7
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Step 9
Once cooled, slice the polenta bread and serve as desired. It pairs wonderfully with salads, soups, or as a standalone snack.
Nutrition Facts
| Serving size | (676.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1422.3 |
| Total Fat 44.1g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1513.3mg | 0% |
| Total Carbohydrate 234.9g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 13.8g | |
| Protein 27.3g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 483.5mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 543.2mg | 0% |
Source of Calories