Missing your garlic flavor while following the low FODMAP diet? Learn all about what garlic scapes and garlic chives are, whether they have been tested for FODMAPs, and whether we can or cannot include them in a low FODMAP diet.
Know Your FODMAPs
For so many of us, one of the first things we learn when we discover the low FODMAP diet is that onions and garlic are off-limits during Elimination. And then we learn that it is the fructans in garlic and onions that we need to avoid.
Oligosaccharides – Fructans & GOS
The “O” in FODMAP stands for oligosaccharides (sometimes referred to as “Oligos”) — a category that comprises both fructans and galacto-oligosaccharides (GOS). This is a large and diverse category, populated with items from most of the major food groups, and certainly onions and garlic are high on that list.
You May Want To Read: What Are Oligosaccharides? Learn All About the “O” in FODMAP!
Fructans can be a trigger for a great percentage of those with IBS, so most folks following the diet want to know how they can incorporate garlic and onion flavor into their diet in a low FODMAP way.
Let’s Talk About Garlic Scapes
When you think of garlic you probably envision the heads of garlic at the market, with the papery covering and the individual cloves within – that you used with abandon, pre-FODMAP. These bulbs grow below ground.
You May Want To Read: All About Garlic
Garlic scapes are the green flower stem that grow above ground emerging from the tops of hardneck garlic, Allium sativum var. ophioscorodon. Traditionally, commercial garlic farmers would remove the garlic scape in order to focus energy back into the bulb, which is their main harvest, but chefs and food lovers have shown an interest in the scapes themselves as a culinary item.
Now, if you are lucky, you might be able to find fresh garlic scapes at the market in early spring. But are fresh garlic scapes low FODMAP diet compliant?
Are Fresh Garlic Scapes Low FODMAP?
Fresh garlic scapes have not been lab tested for FODMAPs with publicly disclosed results, therefore their FODMAP content is indeterminate.
The green tops of scallions and green onions (considered to be the same thing by Monash) are considered low FODMAP, according to lab testing by Monash University. In fact, they contain no FODMAPs. The bulb, however, is rich in FODMAPs (those fructans).
It might be tempting to make extrapolations about garlic scapes being similar to the tops of scallions, but one just has to look at the lab test reports for leeks and leek greens to see that not even they are the same as scallions. Plus, even finding fresh garlic scapes can be difficult and isolated to a brief time of year.
Gourmend Garlic Scape Powder
Enter a prepared product: Gourmend Garlic Scape Powder is freeze-dried garlic scapes, ground to a powder. It comes in a wide-mouth glass jar and is ready for you to add to your recipes and food. And it is lab tested and certified low FODMAP by Monash University. Learn more about Gourmend here in our interview with the founder!
What Does Garlic Scape Powder Taste Like?
While raw garlic scapes can have an assertive garlic flavor, Gourmend Garlic Scape Powder has a unique flavor profile.
It has a mild garlic flavor, a faint vegetal quality and it changes with cooking. Meaning, just tasting on the tip of your finger will not give you the full picture. We suggest just getting in there and using it to experience for yourself how it enhances your dishes.
How Do You Use Garlic Scape Powder?
The dry, shelf stable Gourmend Garlic Scape Powder sits alongside our other spices and herbs, waiting to be used in a variety of ways. It is not a replacement for conventional “garlic powder” or “onion powder” but rather it is a unique product that adds a flavor all its own.
You can sprinkle it on top of food as you are cooking as you would either garlic or onion powder. You can add it by the measuring spoon-full to add to food as you cook as well.
Can I Make Garlic Scape Powder?
Gourmend Garlic Scape Powder is freeze dried; it is not simply dehydrated. While you could buy fresh garlic scapes at home and dehydrate them, that is not the same as freeze-drying. In lab tests, dehydrated garlic scapes were not shown to be low FODMAP and fresh garlic-scapes have not been lab tested as of yet.
Let’s Talk About Garlic Chives
Fresh garlic chives, Allium tuberosum, are referred to as Asian chives on the Monash app and have been lab tested for FODMAPs.
They are low FODMAP in generous serving sizes of 1 cup or 80 g. They become high FODMAP at 2 ¾ cups or 220 g at which point they contain a fair amount of excess fructose. If you malabsorb fructose then it is particularly important to pay attention to serving sizes, although since the low FODMAP serving size is generous, this should not be a problem.
The main problem is sourcing! Garlic chives are not the same as the more common chives, Allium schoenoprasum, which are easy to find in most supermarkets. If you have Asian markets or specialty farmers markets near you, garlic chives might be accessible, otherwise most likely not.
Conventional Chives vs. Garlic Chives
You might be familiar with chives, but not necessarily with garlic chives, so let’s look at the differences.
- Conventional chives are round and hollow and taste of mild onion.
- Garlic chives are flat and taste of mild garlic.
Gourmend Garlic Chive Powder
Gourmend Garlic Chive Powder is dehydrated garlic chives, 100% pure, ground to a powder. The product comes in a wide-mouth glass jar, is ready for you to use and is lab tested and certified low FODMAP by Monash University.
What Does Garlic Chive Powder Taste Like?
Raw garlic chives are more garlicky than regular chives and garlic scapes. If you are looking for an all-natural powdered garlic replacement alternative without flavorings, additives and preservatives this is the place to start.
How Do You Use Garlic Chive Powder?
We now keep Gourmend Garlic Chive Powder in our spice drawer – your spices are sealed airtight and stored away from heat and light, aren’t they?
We use it in a very similar way as we used to use garlic powder. It is not quite as potent, but it does have a distinct garlic flavor. While it is not a 1:1 substitution with conventional garlic powder, you will get the gist of using it as you work with it.
Use it right out of the jar, sprinkle onto or spooning into dishes as they cook.
Can I Make Garlic Chive Powder?
We do not recommend it and here is why.
Similar to the comment above about making garlic scape powder, the answer is you could, but you would not know the FODMAP content of your finished product. Processing – meaning taking a raw food and altering it in some manner – can change FODMAP content. Let’s look at drying in particular:
- Grapes contain no FODMAPs. Raisins (dried grapes) are high FODMAP.
- Apples show a higher FODMAP content when dried.
- Apricots show a higher FODMAP content when dried.
- Coconut shows a higher FODMAP content when dried.
- Cranberries show a higher FODMAP content when dried.
- Figs show a higher FODMAP content when dried.
- Mango shows a higher FODMAP content when dried.
- Pears show a higher FODMAP content when dried.
- Pineapple shows a higher FODMAP content when dried.
- Plums show a higher FODMAP content when dried (prunes).
- Dried shiitake mushrooms show a higher FODMAP content than fresh.
As you can see, drying can change FODMAP content – and it is not like the FODMAPs consistently change in the same way, percentage wise, or anything like that. If you dried and made your own garlic chive powder, any guess at FODMAP content would be pure conjecture.
Recipe Ideas
Here are some ways for you to play with your Gourmend Garlic Scape Powder and Gourmend Garlic Chive Powder using our existing recipes. Simply add to taste as you are seasoning your food while cooking.
- Low FODMAP Maple Balsamic Chicken With Roasted Blueberries
- Low FODMAP Lamb Burgers with Tahini Sauce
- Low FODMAP One-Pot Greek Salmon
- Low FODMAP Cuban-Style Roast Pork
- Low FODMAP Ranch Dressing
- The BEST Low FODMAP Turkey Burger
- Low FODMAP Zoodles, Noodles & Sprouts Salad
- Low FODMAP Pork and Noodles
- Low FODMAP Whole Roast Chicken & Vegetables
- Garlicky Low FODMAP Sautéed Kale with Chestnuts
- Crispy Low FODMAP Smashed Potatoes
- Low FODMAP Shrimp and Broccoli with Noodles
- Low FODMAP Braised Chicken & Mushroom Ragu
- Chicken Thighs with Lemon & Oregano
- Low FODMAP Hot and Sour Shrimp Lo Mein
- Low FODMAP Asian Tofu Noodle Papaya Salad
- Low FODMAP Pasta with Clams & White Wine Sauce
The Takeaway
The fear for many is that the low FODMAP diet is going to be boring and that a sense of deprivation is going to set in – and searching for ways to incorporate onion and garlic flavor becomes a major focus.
Seasoning the foods that we can eat takes on prime importance. This is why even with simple salt and pepper we suggest that you make your choices carefully. We are huge fans of kosher salt for cooking, table salt for baking and freshly ground pepper – always.
When it comes to herbs, spices and other seasonings, make sure your fresh choices are fresh and that your dried choices are also “fresh”. Store your herbs and spices in a cool, dark location and replace as needed; they can go stale.
When it comes to new products like Gourmend Garlic Scape Powder and Gourmend Garlic Chive Powder, they can be stored alongside more traditional seasonings and used in similar ways. Onion and garlic flavor can be just a sprinkle away. Just as with any seasoning, the more you use it, the more familiar you become with the flavors and you will think of even more uses to enhance your low FODMAP meals.
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I would use freeze-dried garlic scapes or garlic chives in my Mexican spices and Italian tomato sauce.
What about using asafoetida (spelling?) It is very powerful so be careful how much you use.
Some folks like it very much, but we did not address it here as it is not related to either the scapes nor chives. It is low FODMAP.
I would use to replace garlic powder or onion powder in meatballs for pasta. Sounds like a wonderful product!
I LOVE Garlic so much and am completely distraught that it’s among the items that I don’t digest properly. On top of that…no onions….no shallots. There is no great way to imitate those flavors or the delicious smell that they provide when cooking them down. I would love to have anything at all to replace those flavors when cooking steaks, meats, chicken, etc. I’m honestly afraid I’ll never have that delicious taste in my mouth again 🙁
Hi- I completely agree about there not being a great way to replicate the true flavor of garlic and onion, and sometimes it upsets me when there’s the implication that “Yes, you can have flavor too!” Well, the national dish of my parents’ home country is a protein, braised in soy sauce, vinegar, and—garlic and onion. Low FODMAP substitutions would definitely not make it the same dish.
But, I did find there are ways to still add the flavor. I’d use the garlic scape and chive powder and sauté it with hing and a little red pepper and cumin (I found that it can simulate a little more of the “bite” from garlic and onion) in pasta sauce, stir fries, and soup.
Just wanted to let you know I feel you on the disappointment. Our symptoms are a little different, but over time I found I was able to handle small amounts of food with garlic and onion, or have something every once in a while without getting violently ill. Working with my therapist and RD, they helped me see that if I’m comfortable with it, it’s okay (at least for me and my care team!) if I take time to really enjoy certain foods. I’m still holding out hope my FODMAP tolerance doesn’t garlic and onion will improve, fingers x’d.
I would love to use the freeze-dried garlic scapes or garlic chives to make a simply, savory, clear-broth chicken rice soup!
I would try it on roasted chicken or potatoes
I have been using the garlic scrape powder like garlic powder for the last couple of months. It’s great although not as strong as regular garlic powder.
I think that the flavors of both the garlic scapes and garlic chives would enhance most cooked foods and recipes. I’d love to try them in soups or pasta dishes and I’m sure they’d greatly enhance meats and vegetables, too.
Hi! In our family, we eat the “Feast of the Seven Fishes” on Christmas Eve. I would use the powder to season the white fish that is cooked in butter and served over rice noodles. This is a special dish that I can enjoy as a person who is both allergic to shellfish and required to stay on a low-FODMAP diet.
The braised chicken and mushroom sounds amazing, but simply using this in sauces and dressings would probably be my go-to. I’ve actually asked for this for Christmas! Lol.
I wish I had either product for Thanksgiving dinner recipes. I always add garlic powder with some onion to the turkey dressing and mashed potatoes. During the year I miss having garlic and onions in tomato sauce on pizza, for spaghetti and lasagna.
Oh wow! I did not know these could be used for low FODMAP eating. I would use them in potato dishes, meat marinades and/or rubs, stir fry and curry dishes, the sky is the limit really!
I would LOVE to add garlic back into my diet. The whole family loves it yet I deny us all because of my issues. I would use it eggs, and there are quite a few recipes listed above I would be eager to try. Thanks for sharing this intriguing product! (I hope I win!)
What a cool article! I am a huge garlic fan, it goes into most of my dishes and even has amazing anti inflammatory properties. I love the accessibility of freeze dried garlic scapes. I would use the freeze dried garlic scapes in soups during these cold months, mixed into noodles with chili oil and veggies, or sautéed with chicken and a white sauce over rice. The possibilities are endless!
Woah, this is so interesting! I didn’t realize how the different forms of food could have such an impact on the FODMAP levels. I’ve had fresh garlic scapes before and loved them. I would love to try the freeze-dried scapes in my stir fries to add some layers of flavor. I think the garlic chives would be fun to try just sprinkled on a slice of pizza!
I would love to use garlic chive powder as an ingredient in my smoked ribs. It’s been tough because I usually used tons of garlic in the ribs, so this may be a good substitute! Also, the garlic scape powder may be mixing in with ground beer for hamburgers or trying it with a sloppy joe recipe!
Just the other day I was thinking that the thing I have missed most on the low FODMAP diet is garlic. I am a year into following a low FODMAP diet and have been unable to successfully reintroduce it.
Several month ago I bought a jar of this garlic scape powder. Combining it with garlic-infused oil does a neat job of filling that garlic-flavor niche. I have used it successfully in soups and sauces. I think my next experiment will be to see if I can make something like garlic bread.
Happy to read this article on the difference between garlic scapes and garlic chives.
I would love to try this with the various vegetables I cook every day! Roasting is my favorite thing, and I am always looking for ways to get more benefits out of my meals.
I’d love to use these in my Asian recipes to give them a more authentic taste. They’d be great in Italian food too! thanks!
I’d use it to make my husbands Italian family recipe for spaghetti sauce!!! It’s just not the same without the garlic flavor 🙁
Primarily to give a light garlic taste to all my foods
I would use the Garlic Scape and Garlic Chives products on my stir-fried and roasted veggies and on anything that I grill.
would love to try this as a rub on seafood
Hi Cynthia! You are our GIVEAWAY Winner!!! Congratulations and thank you for entering! We will reach out to you using the email you signed up here with so we can ship you the Gourmend products and a copy of Dede’s book!
Ooh this is super exciting! Might have to use this in omelets or next time we do a pasta night in a homemade sauce
Wow! This is exciting. I would use the garlic scape powder in my existing chicken and pork recipes to enjoy a new flavor and know that it’s safe to try. I’m really excited about the garlic chive powder. I’d use it everywhere I used garlic powder including mashed potatoes and pasta dishes. I love garlic and onion infused olive oils but they can’t be used as a substitute in all recipes. I wouldn’t make meatballs now without one of these new powders. Thanks!
I would add the giveaway prizes to my lentil ham soup, my marzano tomato sauce and pizza sauce, toast and many other favorites. I have not had garlic onion flavor for near 2 years. I add chive to dishes, but really miss the combo with garlic!
I think I would use the scapes in a soup.
I think using the garlic replacement powder would be great for hamburgers or any savory dish! I do miss the flavor of garlic.
Garlic scapes and garlic chives are incredible and versatile tools in the kitchen! As an organic farmer, I have often had to convince customers at farmers markets, as well as our CSA members of the wonders of these beautiful, yet often overlooked alliums.
If I had freeze-dried garlic chive and scape powders, I would sprinkle it on everything! From popcorn, to roasted vegetables, to salad dressings and more. They would be lovely in a garlic-scape pesto, as well as mixed in with sourdough breadcrumbs to crust onto fish and chicken. From the list of recipes above, the garlicky sauteed kale with chestnuts and the Low FODMAP shrimp and broccoli with noodles look divine!
I would love to try using these in soups and mashed potatoes!
You mean to tell me I can have palatable ranch dressing again?!? I have tried so many different “allowable” dressings both homemade and store bought, I pretty much gave up! It would be wonderful to be able to eat salads again and actually enjoy them!
I would use the garlic chive powder to season lamb meatballs or maybe try the garlic scape powder with eggs and rice.
Oh my goodness, these products sound amazing!!! If I won the giveaway I would try them instead of the garlic and onion that is in just about every recipe that I use! Fingers crossed that I get the chance!
My hubby is Italian, so he is missing his garlic/onions. Used to cook with it all the time.
spaghetti sauces, meatballs, would be the top ones. Even when we cook fresh beans, we blanch the beans, than fry them in olive oil, and garlic. stews, I could go on and on.
I would use the Gourmend products for soups, pasta sauces, and shrimp Pad Thai.
I have been so afraid of cooking with seasonings because of my strong reaction to so many of them. Thus, much of my cooking is tasteless. I would love a safe product that would add flavoring to my cooking.
Great article aboutr the scapes etc. I now want to get them; I’d make pizza, soups, a rendition of simple Indian foods, using them. I’d add it to cheicken broth. I’d be ahappy camper. I grow my own chives in teh garden, but there is never enough, and it goies downhill once winter comes.
Jazz up some marinara sauce!
I loved getting garlic scapes at our local farmers market for those few weeks in the late spring/early summer. My husband and I both are in the maintenance phase of the low FODMAP diet and while we eat small amounts of garlic/onions, we are always looking for things to add more of that flavor.
The Gourmend freeze dried garlic scapes and garlic chives powders could be used in so many dishes! Stews, stir frys, sauces, salad dressings, dips, sprinkled on fish, meat, and vegetables. With Chanukah starting tonight, it would be a great addition to potato latkes!
I bought the garlic scapes powder and found that is awesome for dips! I have tried in vain for years to make a low FODMAP ranch dip that tasted just like the ranch packets, and while the stuff I made was good it was never the same. Once I bought this and added it to my recipe, it was perfect! It was (and is) a game changer for me.
I’m very excited about being able to add garlic to my cooking. I modify most of my recipes by excluding garlic now.
rosemary garlic bread
Chicken marinade
guacamole
Mexican tortilla soup
sprinkle on a burger
rice bowls
I would use it in everything!!
This looks awesome! I’d love to use this in my GF scones and bread that I bake. It would be delicious in any burgers or roasted chicken as well. Thank you for providing the info about the scapes!
Looking forward to using either or both in my recipes!
I love using chives in any thIng that calls for onions. The garlic scapes I would use in sauces, and maybe even try on toast!
I have been using garlic infused olive oil, but would love a safer lowFoodmap choice to replace garlic powder I used to use. Garlic chive powder sounds like that product. I would use it in my favorite marinade, and sprinkle it over sauteed vegetables to provide that missing flavor.
Thank you so much for this. Garlic chives and garlic scapes are two of my food loves. I can see using either one so many ways. Garlic chive powder as a seasoning in fried rice, in Asian marinades for chicken, as a seasoning for fish and more.
Garlic scape powder would be wonderful in an “Alfredo” sauce for pasta, sprinkled on a gluten-free pizza, in scrambled eggs, as a seasoning for meat, fish, or poultry. Either one would be great on veggies, to add flavor to soups or stews, to sprinkle on top of my gluten free dinner rolls when I butter their tops after baking – or in a gluten-free “Cottage Bread” (with lactose-free cottage cheese) to add some extra ooomph! . I can see many more uses for both of them. I use Asafoetida in many things but these would be even better – more flavor without the bit of funk in the Asafoetida. I am thinking these would have a prominate place in my kitchen.
These powders are a game changer! There are so many recipes out there that I have to disregard or heavily modify if they feature garlic flavors.
For my own use… I think they’d taste amazing in tacos & guacamole, and especially some Korean dishes I’ve been looking to recreate. I can finally eat bulgogi again!
I just got the garlic scape powder and can’t wait to try it as a finishing herb on soups. I think both powders will be perfect for making a finishing garlic butter as well! This might be the biscuit and steak solution I’ve been looking for. Sometimes you really want the buttery richness instead of using garlic oil. Super excited!
I so want to try these products especially to make some Asian foods and also mexican. I am new to all this low Fodmap cooking for my college age daughter, but it is making a big difference! I will send her back to college with these two products to enhance her cooking and also for salad dressing. Yay!
Great article!! It is so nice to know there is an alternative to garlic that can be used for a variety of dishes! I would love to use the garlic scape and garlic chive powders in soups, to add flavor to chicken and fish, and to enhance the flavor of low fodmap vegetables! Yum!!
I’m excited to experiment with both in my recipes. I use garlic infused olive oil all the time but not all recipes call for oil. So this might be another way to get a garlic flavor in my recipes without the fructans.
I have so many recipes that call for garlic powder which I just omit. The garlic chive powder sounds like a great replacement! I’m thinking especially for:
– chicken noodle soup
– meatloaf
– burrito bowls
I wonder if this would also work well in salad dressings!
Wow. Love fresh garlic scapes and garlic chives, but farmer’s market time is over in Massachusetts until spring. Would love to,try the freeze dried version in stir fry, soup, and turkey burgers.
Since starting a low FODMAP lifestyle last year I’ve struggled in finding products that at versatile and readymade for use. I’ve really had to adapt as the primary chef for my family who are not on FODMAP and meal prep for simplicity since eating out and other pre-made foods sauces and spices are not reality available. I have not yet had the opportunity to use garlic scrapes but am eager to try them in sauces, mixed with ground turkey, or to season homemade potato chips! The possibilities!
This would be great for Pesto!
I am so excited to read about garlic chives and garlic scapes! Hing powder has its place, but it’s not exactly what I’m looking for most of the time.
I have dearly missed my grandmother’s pot roast recipe. She used to push slices of garlic clove into the meat and cook it in her cast-iron pot under a mountain of sliced onions. My first use of garlic chive powder and garlic scape powder would be to experiment with her pot roast recipe. I’d also love to use them in my chicken meatball soup and black bean soup recipes, in my seafood linguini recipe, in my meatloaf recipe, and anywhere I’m craving a boost of garlic flavor.
So excited to use these cooking options and gain that unique flavor in main dishes , soups and with roasted veggies! Thank you!
I would love to use this in eggs and soups!
I really would love to try these products! With the cold weather coming to Nebraska I make a lot of soups and stews and this sounds perfect for that. I cook a lot since I’m retired and the gardening season is over. I love your book The Low Fodmap Diet, your website and emails. I wouldn’t have done this well without these sources plus the Monday app!!
I would love to try the garlic scapes in my oven fried chicken recipe, which calls for garlic powder. I would also use the scapes and chives in pasta sauces and soups.
I’m excited about this! I really miss garlic, and the garlic chive powder will be a great addition to the low FODMAP Mexican and Italian seasoning blends that I make at home!
In soups, stews, sauces!
Sounds so good. Definitely use this on roasting vegetables and grilling meat.
I would use the Gourmend garlic and onion scapes in my traditional Mexican recipes: Birria de res, carne asada, Chile verde, tacos, salsa and anything else that’s been lacking garlic flavor since starting the low fodmap diet.
Since it’s soup weather here in Michigan I would use it in my Minestrone soup and chicken sou Also, anything Italian. I’ve been cleaning and dicing the green part of leeks and packaging them in 1/2 cup portions for the freezer. This would make my life much easier!!
I would use them all the time; in my sauces, stir frys, egg dishes, ethnic foods like Mexican, Italian-this would be great!!!
I used garlic powder in just about everything I cooked- scrambled eggs, turkey, spaghetti sauce, everything! These products sound like a wonderful option I never thought I’d have again!
I’d start by using them in a homemade salad dressing/vinaigrette. Sprinkled in some mashed potatoes, roasted Brussels sprouts and rubbed on some lamb chops.
Loved the article on garlic scapes, I usually use garlic infused oil, yet something oil won’t work in a certain type of recipe, would love to try this on proteins such as salmon or shrimp scampi, thanks!
These products look amazing! I’d use them in stuffing, gravy, with green beans (thinking traditional Christmas dinner here), and in all kinds of Italian food. I’d also put it on sourdough with a good, buttery cheese and make “garlic bread”. Yum!
Ah cant wait to try these in my pastas! So excited 🤤
I would love to use these products with potatoes, meat, and sauces.
I’m so happy to learn that my son doesn’t have to eliminate the flavor of garlic and onion!! With freeze-dried garlic scapes or garlic chives, I can enhance ordinary pasta sauce with these delicious flavors and create Italian dishes he will love!!
I would use them as a salad topper and in soups. The photos make me hungry!
These sound so yummy! I would try in almost anything cook, but I would start with trying them in a lemon garlic pasta dish!
Hola!
I love & grew up with garlic. Now that these options are available. I’m soooo happy. I’d use them in my mom’s Puerto Rican dishes of Arroz con Gandules (Rice w/Pigeon Peas) & Pernil (Roasted Pork). I’m hungry now!
Looking forward to trying it & in the recipes you provided.
Happy Holidays! Feliz!
I would use it 1st for Shrimp Scampi and for Garlic bread.
I’m interested in trying the garlic chive powder as a garlic powder substitute. I do like the garlic scape powder. It is very mild.
Sounds great 👍 I would add it to all my homemade low fodmap spice blends. (Taco seasoning, my rub for ribs, Cajun spice mix, etc.)
I would love to try them to make seasoned gf bread. I’ve seen many recipes on the website that call for them but since I don’t have any, I just skip it and I’d like to compare them to each other. I used to use garlic and onion in virtually everything savory I made but now that on FODMAP, no more. 🥺
I’ve been using both the garlic scape powders And garlic chive powder in stir frys, on vegetables such as Swiss chard, squash, and kale, and on tofu. I love these products! Thank you!
This is great news! I love garlic and I love to cook and I was struggling trying to cook garlic-free for me while still cooking for my family. I can’t wait to use garlic scapes or garlic chives in my cooking, like for Mexican and Italian dishes, homemade ranch dressings and pesto, sky’s the limit!
Amazing! I’m going to use them in my sauces, soup base, bread dough, and pasta dough too! Love how convenience they are.
I used to use garlic in just about everything. I really miss it. I would love to be able to use it in my spaghetti, I make my own sauce. I also miss it in my soups.
I’m a major garlic lover and can’t wait to try these in just about everything! Pizza sauce, meatballs, dressings, dips…The possibilities are endless.
I think garlic and onion are the two items I miss most since having to do low FODMAP. I would use these items on EVERYTHING savory, just as I did with onion and garlic, particularly in my meatloafs, homemade hamburgers, and even a touch on my eggs!!
Shrimp scampi, Garlic Chicken! I miss these foods!
These products sound like a game changer for my low fodmap adjusted recipes! I’m so excited to try them in place of garlic infused olive oil when I don’t want an oily or greasy pasta sauce!
I would live to try in my spaghetti or pesto, very exciting.
would use to replace garlic powder or onion powder in my pasta sauces and soups such as chicken chilli. Yum!
This will be a game changer for me. Garlic and onions , one of my favorite things sadly have been missing like in blue cheese dressing, caeser dressing, even just sprinkling on roasted veggies. Thank you looking forward to trying these. And the chk stock too for so many things from soups to stuffing. And organic win win all around. Hard for foodies to low fodmap, these ingredients will make a huge difference.
I’m very excited about these products. I would use both in homemade soups, stews, chili, as well as sauces, dips, marinades, dressing and dry rub seasoning blends. Garlic and onion has always played a huge part in my cooking; and garlic and onion infused oil has helped a lot, but there are a lot of recipes that don’t call for oil in their preparation.
I only recently found out about garlic scapes after frantically trying to find a garlic substitute for my child with food intolerance and IBS. With so many different fodmap restrictions I was most worried how I could accommodate a garlic and onion taste to recipes without actually adding them. Food was blah and flavorless until I stumbled upon these products. Now my whole family can enjoy that garlic/onion taste without all the side effects (and we all know that someone with bloating and gas after meals!)
I only recently found out about garlic scapes after frantically trying to find a garlic substitute for my child with food intolerance and IBS. With so many different fodmap restrictions I was most worried how I could accommodate a garlic and onion taste to recipes without actually adding them. Food was blah and flavorless until I stumbled upon these products. Now my whole family can enjoy that garlic/onion taste without all the side effects and I use now in everything (and we all know that someone with bloating and gas after meals!)
I would love to use the powdered garlic chives as a replacement for garlic powder! I absolutely love garlic and use garlic olive oil on a regular basis so any alternatives are great!!!
That is wonderful garlicky news!!! This is a savory flavor that adds so much depth to cooking and has been difficult to give up. I make garlic infused oil but its just not the same….. Suffice to say that many dishes would be getting a shot of garlic scape or garlic chive powder!!! ( Yay!) Chicken, meatballs, meats, soups sauces, roasted veggies, pastas. This would also save me time in the kitchen as i wouldn’t have to prepare two separate meals, one for “Low FODMAP me” and one for “He can eat anything Hubby”. A great thing for garlic-loving low FODMAPPERS everywhere!
I grew up in an Italian family so I can eat garlic cloves! I love to cook with garlic in every and any dish I make. I would use scapes and garlic chives chopped up in everything I cook and I am not kidding! I used to use garlic in every single dish I cooked for dinner wether it was seasoning meats, stir frying veggies and even dropped chopped garlic over steaming veggies to flavor the water as some in any soup I ever cooked! I am excited to try both and thank you for this information! This is exciting news!!!!
Yum! In scampi, mixed with citrus for dressings and sauces, blended with fresh green herbs in pesto. Sprinkled on everything but dessert LOL.
These products are so exciting! I am anxious to try them, oh, happy day! I immediately think of my homemade croutons, and Caesar salad! Homemade salsa! Shrimp scampi! Yum!
I’m a garlic lover, but garlic does not love me, very sad. I would roast a whole garlic bulb with some olive oil and eat away. My abdomen was in complete pain afterwards. I really miss putting garlic on just about everything, but on pizza, oh my!!! oh yeah, that’s where I would start using it.
Before I found out about IBS, I would put garlic and onion on and in EVERYTHING! I love both of those so much and I was nearly distraught finding out I really couldn’t digest them properly. I would love to try garlic scape powder to add back some delicious garlic flavor to my chicken, roasted veggies, soups and even salad dressings!
I would love to try both the garlic scapes and garlic chives powders in my Tuscan Pasta dish I make. I’m also curious how these would work in my homemade pesto. I’m so excited about trying some new dishes and cooking again because I finally have a kitchen after a few months without one due to a renovation.
I just ordered the garlic chives powder. So far I have been very pleased with the Fody products I have tried. The flavors and consistency of the dressings snd sauces are amazing. Specifically, I am referring to the enchilada sauce, the ginger sesame marinade, the ceasar dressing, and the maple Dijon dressing. I recently used the chicken broth powder for all the recipes requiring chicken broth and was very pleased! The lemon herb dried seasoning is also a favorite.
It is nice to have tasty alternatives that make a healthier diet.
Hi Barbara, the Chive powder is from Gourmend, not Fody, just FYI. We are so lucky to have all these brands working hard for us to eat well.
From my eggs in the morning, my wrap at lunch, to my mofongo (puertican dish where garlic is a must) at dinner, I will sprinkle this around like garlic was never needed!