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Low FODMAP Gravy

Low FODMAP Thanksgiving Low FODMAP Gravy
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Don’t let following the low FODMAP diet stop you from enjoying your Thanksgiving when you can have this delicious Low FODMAP gravy.

Many gravies are thickened with flour, which is a no-no on the low FODMAP diet. Our recipe uses cornstarch, so it is FODMAP friendly and gluten-free!

Many store-bought chicken stocks use onions and celery in their recipes, which are considered to be high FODMAP. So, make sure to use a FODMAP-friendly stock (affiliate link) for this recipe, or you can make your own!

What do I need to make low FODMAP gravy?

  • Liquid- this could be drippings from the turkey, low FODMAP stock or a combination of both
  • Cornstarch
  • Butter
  • Salt and Pepper

How to make low FODMAP gravy

This recipe is as easy as it gets. Mix the liquid, cornstarch, and butter in a pan, heat it up, and whisk until everything is combined. You can use turkey drippings, stock, or a combination of both.

If you make this gravy ahead of time, and it thickens too much, simply reheat and add a splash or two of chicken stock and you are good to go!

Serve with some of our other Low FODMAP Thanksgiving favorites:

Low FODMAP Thanksgiving Low FODMAP Gravy
Print Recipe

Low FODMAP Gravy

This gravy recipe is super quick and easy, which makes it even better!
Prep Time5 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: American, Gluten Free
Keyword: Easy, Fall, Holiday, Party, Quick
Cooking Method: Stove Top
Condition: Gluten Free, Low FODMAP
Servings: 5

Ingredients

  • 2 cups liquid (turkey drippings, low FODMAP broth, or combo of both)
  • 3 Tbsp corn starch
  • 1/4 cup butter unsalted
  • sea salt and fresh cracked pepper to taste

Instructions

  • Place all of your ingredients in a small saucepan and heat over medium heat. Whisk constantly.
  • When your gravy starts to boil, whisk until all the ingredients are combined and your gravy is smooth.
  • Remove from heat and cool to desired temperature before serving.
  • Store leftovers in an airtight container in the refrigerator for up to a week or a freezer for up to three months.

Nutrition

Carbohydrates: 5g | Protein: 1g | Fat: 9g | Sodium: 426mg | Potassium: 78mg | Fiber: 1g
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Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor ofCooking with Food Sensitivities Survival GuideandNourished: 10 Ingredients to Happy, Healthy Eating.