Sorry I missed this–you can use a GF blend flour or try almond flour.

There are some FODMAP sources that can be confusing depending on the processing etc. Soybeans are one of them.
Firm tofu is low FODMAP as the water-soluble fodmaps are removed or drastically reduced in the way that it is processed. While silk tofu is processed in away that the whole soybean remains– so it is HIGH FODMAP. Tempeh is fermented so the FODMAP content is reduced by the microbes that are present in the fermentation process–the microbes eat the FODMAPs! So finding a tempeh product or FIRM tofu product that is made with the whole soy bean is okay–and still low FODMAP.
Sweet corn on the cob is moderate in FODMAPs–a low FODMAP portion would be 1/2 cob or about 1/3 cup or so. The corn used to make grits, polenta and tortillas is a different corn –more starch-based and low FODMAP.
I would truly encourage you to work with a dietitian to tailor the diet to your nutritional needs–and help you find recipes that are most suitable for you.

One list says that soybeans are high but that firm tofu and tempeh are low. The only tofu and tempeh I can find (in Vancouver, Canada) are made from soybeans (not soy protein, which is low). So is there something about the processing that makes tofu and tempeh acceptable?

Secondly, I can’t seem to find corn on any of your lists.

Also, I am severely lactose intolerant and the only cheese I can eat is one with zero carbs, which is usually extra old aged cheddar. I’ve also been diagnosed with a potentially life threatening allergy to hazelnuts, and am avoiding all nuts for fear of contamination with hazelnuts. Lastly, due to familial cholesterolemia, I can’t eat any coconut products. Do you have any recipe suggestions that would accommodate my specific food issues? Thank you.

Not sure Pina. I don’t use sugar subs in cooking.

I will try to get experimenting!