When Kerry and I learned we could have garlic flavor in a low FODMAP diet by using infused oils, it was a gamechanger. Everyone has a slightly different recipe for this because everyone likes different levels of garlic. Here’s mine.
Too garlicy for ya? Top off with some oil after tasting / cooking with and determining it’s Too Much. Me, I like a lot. I could see it being way more garlicy than this. Leave me some feedback and let me know what you think!
You can even leave the garlic cloves in the jar like I did on the left here, below – and just strain the oil out every time you wanna use this. Why would I do this and make more work for myself later? Well, I have IC. I can have garlic. Sometimes I scoop out a clove or two, rinse / wipe off the excess oil and pop it on a slice of pizza. This is a dual-restrictions household. We don’t always throw away gold because the other one can’t have it.
Does everyone you cook for have IBS and / or acid reflux? Lucky. Go ahead and strain it all in advance.
Low FODMAP Garlic Oil
Great garlic flavor, none of the FODMAPS. Make sure to strain before using.
24 – 48
servings5
minutes20
minutesIngredients
2-3 heads garlic
3 cups olive oil
- Hardware
cheesecloth or fine mesh strainer
Directions
- Peel garlic cloves (slicing each clove in half and peeling after is fine). Slice in half if you didn’t already.
- Combine oil and garlic cloves in a heavy-bottom pot and simmer until the garlic is richly golden brown. Remove pot from heat and let cool completely.
- Strain oil through a cheesecloth to ensure no garlic solids remain in the oil – this is what keeps this product low FODMAP-friendly. Store in airtight containers in the refrigerator or freezer, or just on the counter if you’ll use it regularly enough. I have not tested how long this stuff lasts; I use it up pretty consistently.
Notes
- You could do this with non-olive oil. Let me know if you do.
