block
High FODMAP
Curry Roux
Avoid during the elimination phase of the diet.
Curry roux cooks wheat flour, fat, and spices into a concentrated thickening block for sauce preparation. The wheat flour base contributes significant fructans that remain problematic even after prolonged simmering. Fat and spice components remain low in FODMAPs, but the overall blend requires careful portion monitoring. Commercial versions frequently add onion powder, garlic extract, or caramel color to enhance depth. Substituting wheat with rice flour or cornstarch ensures predictable digestive outcomes.
fork_spoon Serving Size
No safe serving size
warning Contains
sticky_note_2 Clinical Notes
Prepare a safer base by toasting rice flour in oil with curry powder and simmering with broth until thickened. Avoid commercial blocks that list wheat flour or onion extracts near the top of the ingredient panel to prevent unnecessary triggers. Whisk continuously over medium heat to prevent scorching and achieve a smooth, pourable consistency.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.