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pouring low fodmap gravy from a gravy boat onto mashed potatoes in a bowl.

Quick Low FODMAP Gravy

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  • Author: Gail Gromaski
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


This quick Low FODMAP gravy recipe turns out a simple, delectable gravy suitable for the holidays, family gatherings, or even weeknight dinners! Gluten-free with dairy-free option.


Units Scale
  • 2 tablespoons garlic-infused olive oil
  • 1 tablespoon butter, ghee, or fat from pan drippings (or a combination)*
  • 1 tablespoon low FODMAP gluten-free all-purpose flour
  • 1 cup low FODMAP broth or degreased pan drippings (or a combination)*
  • Salt and freshly-ground pepper, to taste*


  1. If using pan drippings {optional but highly recommended}: after the meat has been removed from the pan, add a small amount of broth or water to deglaze the pan, scraping the bottom clean with a spoon or spatula. Transfer the drippings to a bowl or measuring cup and, using a dinner spoon, scrape the fat off the top or put through a fat separator, reserving the fat.
  2. Make roux: Add garlic-infused olive oil, butter, or fat from pan drippings to a medium saucepan (mine is 2-quarts) and place on medium-low heat on the stovetop. Once hot, add flour and whisk constantly until flour is nutty and fragrant, about 1 minute (longer if you prefer a darker gravy).
  3. Add broth: Slowly whisk in broth and/or pan drippings. Bring to a simmer and simmer until thickened, about 8-10 minutes, whisking frequently. Remove from heat.
  4. Taste and season: Taste gravy and add salt and pepper to taste (see note).
  5. Serve: Pour gravy into a gravy boat or similar serving vessel. Serve on meats, mashed potatoes (or mashed fauxtatoes), vegetables, poutines, and more.
  6. Store: Store leftover gravy in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 6 months (although gravy may separate when frozen). Thaw fully in the refrigerator before reheating. Stir before serving.


  • Please note: although low in FODMAPs, this gravy is high in fat which, according to Monash University, the leading authority on IBS research, can be an additional symptom trigger for some people with IBS.
  • Pan drippings: If you can use a combination of the fat from pan drippings, pan drippings, and homemade broth like my low FODMAP chicken bone broth or low FODMAP beef bone broth, this gravy becomes liquid gold. Be sure to use pan drippings of meats prepared with only low FODMAP ingredients. Freeze the pan drippings from roasted chicken, pot roast, or turkey for future gravies for up to 6 months. It is well worth the hassle. 
  • Dairy-free option: make this gravy dairy-free by using only the fat from pan drippings instead of butter.
  • Salt and pepper: amounts needed will heavily depend on if you use pan drippings, broth, etc. and how much seasoning was used to prepare those ingredients. I typically start with an 1/8 teaspoon of salt and pepper, whisk, taste, and repeat as needed.
  • If you are cooking for a crowd larger than 6, you may want to double or triple this recipe using the tools in the recipe card above. This recipe makes about 3/4 cup total, which is enough to fill my little gravy boat but may not be enough if you have some big gravy eaters in your group.
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American