If you’ve ever walked past those ranch seasoning packets at the grocery store and pined for a low FODMAP version, we’ve got you – introducing our Low FODMAP Ranch Dry Seasoning!
Admittedly, before making this blend, I didn’t realize what a complex and interesting blend of herbs went into this classic seasoning. It’s a creamy but refreshing blend of freeze-dried buttermilk with dried herbs like dill, tarragon, chives and parsley, and an acidic touch from dried lemon peel.
Buying & Using Dried Lemon Peel
First time hearing about using dried lemon peel as a seasoning in cooking? It was new to me, too! Think of it as the dried, tart cousin of fresh lemon zest. It instantly brightens and balanced creamier flavors with a pang of sour flavor but be cautious not to go overboard. Like culinary lavender, lemon peel powder can go from refreshing zesty to a soapy mess on our taste buds pretty quickly.
Buttermilk & FODMAPs
Fresh buttermilk is considered moderate in FODMAPs at ¼ cup (60 ml) volume and low FODMAP at 1 tablespoon. Even though freeze-dried cultured buttermilk has not been formally tested for FODMAP content, it still contains lactose which is the FODMAP of concern in buttermilk. To keep this recipe low FODMAP, we recommend beginning with a 1 teaspoon serving size to try initially. Many of us have tolerated up to 1 tablespoon, which is 3x that amount, even during Elimination. As always, eat to your tolerance.
You could also choose to take a lactase enzyme along with your ingestion of dairy, such as this recipe.
Read more in our article, Digestive Enzyme Supplementation & the Low FODMAP Diet: Can it Work for You? for more info.
Our articles, Ask The Right Question: Is It Low FODMAP or Can I Tolerate This? and What Is A Low FODMAP Serving Size? might be of interest as well.
Frequently Asked Questions
So many ways!
· We happen to LOVE it sprinkled on popcorn.
· Also on French fries.
· Stir into mashed potatoes.
· Toss toasted nuts with some of the dry ranch mix.
· Whisk together with a little lactose-free milk or lactose-free sour cream for a veggie dip.
· Or, add a little more milk and drizzle on top of a chicken pizza!
· Add some to your cheese sauce next time you make Mac n’ Cheese.
· Stir into mayonnaise for potato salad.
· How will YOU use it? Let us know!
Conventional garlic and onion powders are made from dried and granulated, or powdered, garlic cloves or onion and are high FODMAP foods. There are a couple of low FODMAP garlic and onion powders on the market: FreeFod Garlic and Onion Replacers and Fodmazing Garlic or Onion Substitute Replacer. The FreeFod products have been lab tested and is certified low FODMAP by FODMAP Friendly. Both brands contain the same ingredients – maltodextrin and natural garlic or onion flavor. We find them to be excellent additions to your herb and spice collection. Use them as you would conventional garlic or onion powders.
Low FODMAP Seasoning Blend Basics
Please refer to our article, How To Make Low FODMAP Seasoning Blends, for info on purchasing spices, toasting, storage and discussions on whole spices vs. pre-ground, the best tools for grinding your own, measuring, etc.
Please read it before beginning this recipe as you need to grind the dried lemon peel into a powder before starting and there are directions in that article. A mortar and pestle works very well.
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial
- Herbs: Many fresh and dried herbs have been lab tested by both Monash University and FODMAP Friendly and are easily looked up in the apps, which we strongly suggest that you have. The additional good news is that if you are interested in an herb that has not been lab tested, you can look at the nutritional panel and assess its FODMAP load for yourself. If the “Sugars” and/or “Carbs” are 1 g or less per serving, then the item would be a good bet to try.
- Low FODMAP Garlic Powder: Conventional garlic powder is made from dried and granulated, or powdered, garlic cloves and is considered high FODMAP. There are a couple of low FODMAP garlic powders on the market: FreeFod Garlic Replacer and Fodmazing Garlic Substitute Replacer. The FreeFod has been lab tested and is certified low FODMAP by FODMAP Friendly. Both brands contain the same ingredients – maltodextrin and natural garlic flavor. We find them to be excellent additions to your herb and spice collection. Use them as you would conventional garlic powder.
- Low FODMAP Onion Powder: Conventional onion powder is made from dried and granulated, or powdered, onion and is considered high FODMAP. There are a couple of low FODMAP onion powders on the market: FreeFod Onion Replacer and Fodmazing Onion Substitute Replacer. The FreeFod has been lab tested and is certified low FODMAP by FODMAP Friendly. Both brands contain the same ingredients.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Flavor For Your FODMAP Cooking
Check out all of our other low FODMAP seasonings, all very easy to make.
- Low FODMAP Everything Bagel Seasoning
- Low FODMAP Cajun Spice Blend
- Low FODMAP Italian Seasoning
- Low FODMAP Taco Seasoning
- Low FODMAP Ethiopian Berbere Spice
- Low FODMAP Sweet BBQ Dry Rub
- Low FODMAP Smoky BBQ Dry Rub
- Low FODMAP Jamaican Jerk Seasoning
- Low FODMAP Tex Mex Seasoning
- Low FODMAP Moroccan Ras-el-Hanout Spice
- Low FODMAP Mediterranean Za’atar Spice
- Low FODMAP Salt-Free Herb Mix
- Low FODMAP Steak Seasoning
- Low FODMAP Garam Masala
- Low FODMAP Lemon Pepper Seasoning
- Low FODMAP Cumin Allspice Dry Rub
- Low FODMAP Sweet & Spicy Dry Rub
Low FODMAP Ranch Dry Seasoning
If you’ve ever walked past those ranch seasoning packets at the grocery store and pined for a low FODMAP version, we’ve got you – introducing our Low FODMAP Ranch Dry Seasoning!
Admittedly, before making this blend, we didn’t realize what a complex and interesting blend of herbs went into this classic seasoning. It’s a creamy but refreshing blend of freeze-dried cultured buttermilk with dried herbs like dill, tarragon, chives and parsley, and an acidic touch from dried lemon peel.
Low FODMAP Serving Size Info: Makes about ¾ cup (120 g); 36 servings; 1 teaspoon per serving
Ingredients:
- 1/4 cup (23 g) freeze-dried buttermilk powder
- 2 1/2 teaspoons dried dill weed
- 2 teaspoons dried parsley
- 1 1/2 teaspoons low FODMAP garlic powder, such as FreeFod or Fodmazing
- 1 1/2 teaspoons low FODMAP onion powder, such as FreeFod or Fodmazing
- 1 teaspoon dried chives
- 1 teaspoon table salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried lemon peel powder
- 1/4 teaspoon mustard powder
Preparation:
-
In a small mixing bowl, stir together all of the ingredients until well combined.
-
Store in an airtight container in a cool, dark location. Use within 6 months, for best flavor.
Notes:
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial
• Herbs: Many fresh and dried herbs have been lab tested by both Monash University and FODMAP Friendly and are easily looked up in the apps, which we strongly suggest that you have. The additional good news is that if you are interested in an herb that has not been lab tested, you can look at the nutritional panel and assess its FODMAP load for yourself. If the “Sugars” and/or “Carbs” are 1 g or less per serving, then the item would be a good bet to try.
• Low FODMAP Garlic Powder: Conventional garlic powder is made from dried and granulated, or powdered, garlic cloves and is considered high FODMAP. There are a couple of low FODMAP garlic powders on the market: FreeFod Garlic Replacer and Fodmazing Garlic Substitute Replacer. The FreeFod has been lab tested and is certified low FODMAP by FODMAP Friendly. Both brands contain the same ingredients – maltodextrin and natural garlic flavor. We find them to be excellent additions to your herb and spice collection. Use them as you would conventional garlic powder.
• Low FODMAP Onion Powder: Conventional onion powder is made from dried and granulated, or powdered, onion and is considered high FODMAP. There are a couple of low FODMAP onion powders on the market: FreeFod Onion Replacer and Fodmazing Onion Substitute Replacer. The FreeFod has been lab tested and is certified low FODMAP by FODMAP Friendly. Both brands contain the same ingredients.
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
