Everyone loves a good low FODMAP roast! Every Sunday night growing up we would have a traditional roast dinner with delicious homemade gravy. It was a time to relax, enjoy good food, and catch up with the family. This recipe will teach you how to make yummy low FODMAP gravy using the pan juices and a safe stuffing to make sure you don’t feel like you are missing out.
Note on Sweet Potato: Sweet potato is high FODMAP in large serves. This recipe contains 70g per person, which is a low FODMAP serving size. If you are feeling concerned you can swap the sweet potato for a low FODMAP pumpkin like Kabocha squash or spaghetti squash.
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Check that the cornflour (corn starch) is made from maize and not wheat.
Garlic infused oil is found in the oil section of your local supermarket. It should be clear with no floating bits of garlic. You can also make garlic infused oil at home by frying garlic cloves in cooking oil, until they are golden and fragrant (then remove the garlic before you continue cooking your meal). This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
Make sure you buy a leek that has long green tips (this is the low FODMAP part), as you can’t use the white/light green leek bulb (this part is high FODMAP).
You can't buy pan juices, they come from your roast meat.
We buy whole raw chicken roasts (without giblets) that have not been prepared in broth or solutions. If your whole chicken contains broth or seasonings then make sure they do not contain onion or garlic. Also make sure your chicken does not come with stuffing.
Choose a stock that does not include onion or garlic. We prefer to use Massel Chicken Stock Cube 7's (in the yellow & blue packet). This product is low FODMAP, gluten free and vegan (despite it's name) and each packet makes 7 cups of stock. This product can be brought online around the world and is available from some supermarkets.
Wheat or spelt sourdough breads make good options. Also check your Monash or FODMAP Friendly apps for certified low FODMAP breads in your area. Avoid ingredients like inulin, apple or pear juice, apple fibre, concentrated fruit juices, honey, or high fructose corn syrup. Also check what flours have been used, avoid products that contain amaranth flour, lupin flour, chickpea/besan/gram/garbanzo bean flour, lentil flour or large amounts of soy flour or coconut flour especially if choosing gluten free bread.
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.