It’s summer and everyone’s grilling and I can’t eat any of the BBQ sauces. But I’m not feeling sorry for myself. No Ma’am! I’m going to be making these gluten-free, grain-free, dairy-free, cane sugar-free, soy-free sauces this August.
This recipe (and the picture above) are both from Heidi over at Adventures of A Gluten-free Mom!
- 1/2 cup Ketchup (I use my corn-free Ketchup)
- 3 Tbs Olive Oil.
- 1 Tbs. Fresh Squeezed Lemon Juice
- 1 Tbs. Chili Powder
- 1 tsp. Salt (I use sea salt since iodized salt contains corn in the form of dextrose)
- 1 tsp. Dry Mustard
- 1 tsp Paprika
- 1/2 tsp. Black Pepper
- 2 Tbs. gluten free Worcestershire Sauce (I use my corn-free Worcestershire Sauce since Lea & Perrins, which is gluten free, contains high fructose corn syrup)
- 4 Tbs. Organic Apple Cider Vinegar
- 4 Tbs. Water
- 3 Tbs. Agave or Coconut Nectar
- Combine all ingredients in a small sauce pan and heat over medium-low heat, stirring occasionally, for about 20 minutes (or longer).
This recipe (and the picture above) are both from Diane Eblin over at The Whole Gang!
- 6 finger hot peppers or Serrano peppers
- 8-10 jalapeno peppers
- 3-6 habanero peppers
- 1 cucumber
- 2 large cloves of garlic
- 12-14 oz gluten-free yellow mustard
- salt and pepper to taste
Cut peppers in half and take out the seeds and membranes. Use caution as these peppers are beyond hot. I wore rubber gloves to protect my hands and the rest of me.
Place peppers into pot and add 1 cup water and then enough vinegar to cover the peppers. Bring to a boil and then simmer for 15-30 minutes until cooked. Let them cool off a little before you add them into your blender. Don’t add all of the liquid or your mustard will be too runny.
After the peppers and some of the liquid, add to the blender the garlic. Puree until smooth. Then add in 1 whole cucumber and puree. Pour the mixture out into a bowl and add in the yellow mustard, salt and pepper to taste. I like Annie’s Organic mustard but you can use any gluten free mustard. If it is too thick add in more of the liquid you reserved from cooking the peppers. Save this liquid. You can add it to many other dishes for a spicy touch.
Now if this mustard is way too hot, cut it with the plain mustard.
This recipe (and the picture above) are both from Elana over at Elana’s Pantry!
Gluten Free BBQ Sauce
- 2 tablespoons grapeseed oil
- 3 cloves garlic, crushed
- ¼ cup shallots, minced
- 1 (7 ounce) bottle Bionaturæ Organic Tomato Paste
- 1 cup orange juice, fresh squeezed
- 2 tablespoons apple cider vinegar
- ½ teaspoon dry mustard powder
- ½ teaspoon smoked paprika
- 1 teaspoon celtic sea salt
- ¼ teaspoon black pepper
- Warm oil in a saucepan over medium low heat
- Add garlic and shallot; cook until soft
- Add tomato paste, orange juice, vinegar, mustard, paprika, salt and pepper
- Simmer over low heat 15 to 20 minutes, stirring often
- Baste over fish or chicken
- Refrigerate and allow to marinate for 1-3 hours
- Grill and serve
Serves 6 -makes enough sauce for one whole chicken or 4 breasts
Now get grilling!
Filed in: Sides
About the Author (Author Profile)Sometimes vegan. Sometimes raw. Mostly paleo. Always gluten, grain, dairy, refined sugar, soy, and corn free) recipes for the very first time. On camera. Play with your food.
Sites That Link to this Post
- What’s Your GratiTUDE? Day 77 (Homemade Gifts) : Lillian's Test Kitchen | December 28, 2012