This low FODMAP-friendly garlic butter recipe brought to you by the fact I really wanted to make low FOD & gluten free Red Lobster-style Cheddar Bay biscuits the best way I could. When I’d tried before, they were very good good – but I missed that garlic. Real cornerstone of the nostalgia there.
After some Extremely Light Research I found that butter worked just like olive oil in being able to capture lots of garlic flavor, and the only downside is you’re adding that fat to your recipe – if you were making a completely fat-free recipe. If you’re cooking with or using butter or oil as a binding agent in your recipe, substitute this stuff or garlic-infused olive oil for a real garlic punch.
This recipe seems like it uses a LOT of garlic per 1/2 cup – it does. My aim here is to pack a lot of garlic extract in so you could use 1 or 2 tablespoons in your recipe and taste the garlic difference. If you have / want less garlic, use less. If you use even more and it ends up being too much – great news. You can always just dilute later with more butter.
Garlic heads never cook at exactly the same time for me, batch after batch. Start checking them out around 40 minutes and pull them out of the oven for good out as soon as they’re beginning to brown like this.
You don’t need a pan as big as mine pictured here – Unless you’re doubling or quadrupling this recipe (highly recommend making as much as possible). I just don’t have that many pans.
Don’t worry too much about little pieces of garlic skin in the butter after you squeeze it out into the pan – we’re gonna cheesecloth it.
If you’ve ever made brown butter before for desserts, you know you can cook butter for a while on a low temperature before it burns or anything. No need to go TOO crazy simmering the these bad boys together – pull off your pan to cool when the squeezed out cloves are notably more brown than they were when you added them to the butter. The butter mixture will be foamy and smell deliciously nutty.
No one knows why I included this last picture of the squeezed out garlic. Probably to prove I really did squeeze it out as much as I should have. You’ll end up with less infused butter than regular butter you started with; it’s fine. Don’t stress yourself out over getting it all out. Pictured below in the recipe card, you can see the end result is definitely less than half a cup – and I’m not punishing myself over that. This stuff it very garlicy and I’m doing my best.
UPDATE: I figured out why I included that pic. I’m IC diet, not low FODMAP; I just cook for my partner and I at the same time and roll with his restrictions. With buttery garlic mush around in its very own jar, I can scoop a little right out and spread it on anything I want at the end of cooking for both of us. I like to give a thin spread to an avocado toast before I pile that avocado on. Anything is possible here.
Low FODMAP Garlic Butter
The buttery solution roasted garlic flavor in low FODMAP cooking.
8
servings5
minutes1
hour20
minutesIngredients
1/2 cup butter
3-4 heads garlic
- Hardware
cheesecloth
Directions
- Preheat oven to 400°. Cut just the ends in one fell swoop off of a whole garlic head. Place on top of enough foil to wrap around the whole thing and keep it relatively liquid-tight.
- Drizzle exposed garlic clove ends with olive oil and wrap with foil. Place on a baking sheet or any oven-safe surface and roast for 45-55 minutes – checking at 40 minutes to see if the cloves are beginning to brown.
- Allow garlic to cool. Add butter to a pan and heat over medium-low heat. While the butter melts, squeeze all the garlic cloves into the pan. It’s okay if a a little garlic shell or whatever you call that gets in there. We’re gonna strain it later.
- Let butter and garlic simmer until even more brown and butter smells nice and nutty and super garlicy. Turn off heat, remove pan to a cool burner and let cool for about 5 minutes.
- Discard remaining roasted garlic mush in cheesecloth or give to someone nearby who isn’t low FODMAP. Use immediately in recipe or store almost indefinitely in the fridge for later use! I like to store it in glass jars to ensure airtight, fresh-tasting goodness.
