Low FODMAP Enchilada Sauce
It is smoky, smooth, and filled with flavor without FODMAPs! It is perfect for anyone on a low FODMAP diet.
Servings: 2 Cups
Equipment
Ingredients
- 3 tablespoons garlic infused olive oil
- 3 tablespoons gluten free flour (Note 1)
- 1 tablespoon ancho chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ teaspoon kosher salt
- Pinch ground cinnamon optional but recommended
- 3 tablespoons tomato paste
- 2 cups vegetable broth (Note 2)
- 1 teaspoon apple cider vinegar
Instructions
- Gather all the ingredients and measure them. Once this sauce gets started, it goes quickly.
- Add garlic oil and flour in a medium saucepan over medium heat. Whisk until combined. Cook it until no white flour can be seen.
- Add the ancho chili powder, cumin, oregano, salt, and cinnamon. Whisk into the flour mixture.
- Add the tomato paste and whisk.
- Add the vegetable broth and whisk until combined. Allow the sauce to simmer over medium heat until thickened. Stir often.
- Remove from the heat, add the vinegar and stir.
- Remove from heat and store in the refrigerator for up to four days. Freeze for up to four months.
Notes
Note 1: Recipe was tested using Bob's Red Mill 1-to-1 Gluten Free Flour
Note 2: Chicken broth will also work if you do not have vegetable broth.
Storage Notes:
Keep the enchilada sauce in an airtight container in the refrigerator for up to four days. I like to store it in a mason jar. Give it a good stir before using it.
Freezer Recommendation- Place the sauce in a freezer-friendly container or zip-top bag. Defrost before using.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 216kcalCarbohydrates: 31gProtein: 6gFat: 11gSugar: 6g
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