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Make-Ahead Low FODMAP Gravy

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Make-Ahead Low FODMAP Gravy Means No Last Minute Rush

Gravy might not be an everyday need but on Thanksgiving, it is a must. We can think of a few other times that we really, really want it…let’s be real here – that would be pretty much anytime we have mashed potatoes!

The problem is that it always made at the very last minute, which can throw a kink in the flow of preparation. Presenting our Make-Ahead Low FODMAP Gravy! And it’s gluten-free!

Make ahead low fodmap gravy in gravy boat

Yes, You Can Do This!

You will see that while pan-drippings from your roast turkey – or even roast beef – will enhance the finished product, you can actually make your gravy up to 3 days ahead. So don’t wait for the last-minute when you have other things to do.

With advanced preparation, you will have a more relaxed experience on Turkey day, or on whatever day that you are making gravy for your celebratory meal. This recipe for Make-Ahead Low FODMAP Gravy can easily be doubled.

Make ahead low FODMAP gravy in gravy boat

PS: I almost called this Scallion Black Pepper Gravy because the scallions do make a visual appearance, which is somewhat different from traditional gravy. Also, we find that an extra dose of black pepper is not only welcomed, but it also counters the slight flavor that is present from the gluten-free flour.

Below is what this gravy looks like with rich pan-drippings added! YUM!

Low FODMAP Gravy with pan drippings added

Also check out our fantastic Oyster Mushroom Gravy!

Make ahead gravy in gravy boat
4.72 from 7 votes

Make-Ahead Low FODMAP Gravy

Make-Ahead Low FODMAP Gravy is a boon. No last minute rush. Make holiday food prep a joy!

Low FODMAP Serving Size Info: Makes about 4 to 5 cups (960 ml to 1.2 L); serving size 2 tablespoons

Makes: 35 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Dédé Wilson

Ingredients:

Preparation:

  1. Melt the butter in a medium-sized saucepan over low-medium heat. Add scallions and sauté, stirring often, until softened but not brown, about 3 minutes.
  2. Sprinkle flour over butter/scallion mixture and whisk in to blend. Turn heat up to medium and cook for a minute or two or until flour just begins to color.
  3. Slowly add about 4 cups (960 ml) of stock, whisking all the while, until smooth. Continue to cook, whisking occasionally, until gravy begins to thicken. This will only take a few minutes. Add additional stock if necessary to achieve a nice thick but flowable gravy. Whisk until smooth. Season to taste with salt and pepper being mindful of the salt level if you will be adding pan drippings, which can be very salty. Whisk in pan drippings now, if using. Don’t be shy with the pepper!
  4. The gravy is ready to use, or you may cool it then refrigerate in an airtight container for up to 3 days. Reheat over low heat on the stovetop when needed. 

If You Can Tolerate

  • If you have passed the fructan wheat Challenge and do not need to eat gluten-free you can use regular wheat-based all-purpose flour.
Course: Basic, Condiment
Cuisine: American

Nutrition

Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 0.1mg

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.


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