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
- 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 Gravy
- 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
- 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.
Whether you are a novice in the kitchen, or a seasoned chef, Dietitian Klara will work with you to help you reach your nutrition goals. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating, Cooking with Diabetes and Cooking with Food Sensitivities Guide.