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 Turkey
- Low FODMAP Mashed Potatoes
- Low FODMAP Stuffing
- Low FODMAP Collard Greens
- Low FODMAP Carrots
- Low FODMAP Cornbread
Low FODMAP Gravy
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
Method
- 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
Private Notes
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Let us know how it was!
Klara Knezevic has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.
