Low Sodium Polenta Bread
Elevate your bread game with this Low Sodium Polenta Bread, a wholesome and heart-friendly twist on a classic loaf. Packed with the goodness of yellow cornmeal and ground flaxseed, this recipe is dairy-free, vegan, and crafted without eggs or excess salt, making it ideal for health-conscious eaters. A hint of apple cider vinegar ensures a tender crumb, while almond milk and olive oil lend moisture and richness to the batter. With just 15 minutes of prep and a quick bake time, this easy polenta bread is perfect for pairing with soups, salads, or even as a satisfying snack. Enjoy a moist and flavorful bread that’s light yet hearty, all while keeping low sodium in focus!
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Recipe Information
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
Instructions
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.
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.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and sugar until well combined.
In a separate bowl, mix together the thickened flax mixture, olive oil, almond milk, and apple cider vinegar. Stir until fully incorporated.
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.
Transfer the batter into the prepared loaf pan. Smooth the top with a spatula to even it out.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
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.
Once cooled, slice the polenta bread and serve as desired. It pairs wonderfully with salads, soups, or as a standalone snack.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 13.8 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
