Low FODMAP Christmas Dinner with Sage and Spring Onion Stuffing

About a month ago I asked members of a low-FODMAP Facebook group what they would miss this Christmas because of IBS and dietary restrictions.

The answers were familiar: mince pies, Christmas cake, sweet pastry, stuffing, bread sauce, gravy and Christmas pudding.

Over the past few weeks I’ve been in the kitchen creating alternatives for many of these items. I’ll admit defeat on the traditional Christmas pudding, but I have other after-dinner suggestions and will post a quick microwave chocolate sponge pudding recipe next week. I also hope to share a vegetarian nut-and-vegetable roast recipe soon.

So, here are my suggestions for a tummy-friendly Christmas dinner. I won’t cover turkey or other meats since those are naturally fine for most following a low-FODMAP plan. For pigs in blankets, the Tesco Finest variety is gluten-free and tastes great.

For gravy, I use the juices from the roasted bird, diluted with water or stock and thickened with a small amount of cornflour. Mix the cornflour with cold water before adding to the pan. Once the bird is removed, add the water or stock to the roasting pan, heat on the hob, then whisk in the cornflour mixture and simmer until thickened. You can also make gravy ahead; if adapting a recipe, use leek tops or spring onion greens instead of whole onion and substitute gluten-free flour. Omit any sherry or cranberry sauce that might be in the original if you need to keep FODMAPs low.

Bread sauce is straightforward. I save gluten-free bread crusts, freeze them, then blitz into breadcrumbs in a food processor whenever needed. Alternatively, make and freeze a batch of breadcrumbs from a gluten-free loaf for future use.

To make bread sauce low-FODMAP, replace the onion with spring onion greens and if the recipe calls for whole cloves of garlic, count them and remove before serving or use garlic-infused oil instead. I don’t eat dairy, so I use almond milk and a little coconut oil instead of milk and butter. If you tolerate dairy, lacto-free milk and butter are fine.

Cranberry sauce is a traditional favourite for many. If you like it, there are simple low-FODMAP cranberry sauce recipes that use appropriate portion sizes. Bear in mind that on the strict low-FODMAP phase, a serving of high-sugar items is limited, so check portion recommendations if you plan to have pudding afterwards.

Now for puddings and sweet treats! I’ve previously shared a low-FODMAP mincemeat that works well with gluten- and dairy-free shortcrust pastry or a grain-free pastry if shop-bought gluten-free flour blends don’t agree with you. I also developed an alternative Christmas cake that proved popular in our household and with others who tried it.

If you prefer something more showy, consider a Buche de Noel (yule log). Last year I followed a classic recipe and this year I’ll make it dairy-free by using tinned coconut milk for the ganache and whipped coconut cream for the filling. If you haven’t whipped coconut cream before, seek a straightforward guide on how to make coconut-whipped cream — whipped tinned coconut works well and keeps the texture rich without dairy. In past trials, even people who thought they disliked coconut didn’t notice it in these desserts.

As with all my recipes, I reduce the sugar by at least a quarter, often by half, to keep things less sweet while still enjoyable.

For tea-time treats, try chocolate and cardamom shortbread or mincemeat shortbread made with my low-FODMAP mincemeat. They’re delicious but easy to overindulge in — remember that low-FODMAP eating is also about portion control. Stick to recommended portion sizes or you may experience symptoms even with low-FODMAP foods. If you’re unsure about portions, check guidance from trusted low-FODMAP resources and adapt based on your symptoms and where you are in the diet.

My final Christmas gift in this post is a recipe for sage and spring onion stuffing balls. I make them with oats because I don’t tolerate yeast well. To make oat flour, I grind oats in a coffee grinder. If you’re not coeliac you can use regular oats; otherwise use certified gluten-free oats or gluten-free breadcrumbs if you tolerate them. Enjoy.