Archive for September, 2013

Gluten Free Ketchup, Mustard and Vinegar

Posted September 21, 2013 By Sandy

Last post we talked about Gluten Free Vegan salad dressings.  Today, I would like to share on Gluten Free Ketchup and Mustard.   Probably the most beloved condiments for meat eaters, ketchup and mustard can be a challenge for Gluten Free Vegans!

Ketchup made with certain vinegars ARE NOT Gluten Free.  If you are very sensitive, you may react to distilled vinegar that’s made from gluten grains. The following vinegars may cause a problem:Ketchup 1

  • Malt vinegar — which is made from barley — should always be avoided
  • Distilled white vinegar — CAN be made using gluten grains, so be cautious
  • Flavored vinegars — can also be made using gluten grains

(NOTE:  More info on vinegars here:  Is Vinegar Gluten-Free?

Jane Anderson, from About.com has done a thorough listing of major ketchups, listing the possibility of offending vinegars and cross contamination issues in her article:  Gluten-Free Ketchup.  Using her research, sensitive Gluten Free Vegans should probably avoid the following ketchups:

  • Hunt’s Ketchup
  • Muir Glen Ketchup

If you would like to make your own ketchup, here is a good and easy recipe from Food.com

Homemade Gluten-Free and Corn-Free Ketchup

Ingredients

  • 2 (8 ounce) cans of organic tomato paste
  • 1/4 cup apple cider vinegar
  • 2 tablespoons lemon juice or 2 tablespoons orange juice
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic salt
  • 1/4 cup honey or 1/4 cup maple syrup

Instructions

  1. Bring ingredients to boil on the stove. Simmer 15 minutes, then take ketchup off heat for 10 minutes. Pour into a condiment jar and refrigerate. Makes a little over 4 cups of ketchup.
  2. Read more: http://www.food.com/recipe/homemade-gluten-free-and-corn-free-ketchup-257108?oc=linkback
http://glutenfreeveganliving.com/gluten-free-ketchup-mustard-vinegar/

Mustards can contain the same offending vinegars as ketchup.  Unfortunately, companies who make mustards (and ketchups) are not required to list the source of vinegar in condiments, even if that source is wheat!

Once again, Jane Anderson from About.com has written an article summarizing her research on the Mustard 1major mustard brands available in the marketplace.  Based on her research listed in her article, Gluten-Free Mustards, sensitive Gluten Free Vegans should avoid he following mustards:

  • French’s
  • Grey Poupon
  • Gulden’s

If you would like to make your own Gluten Free Mustard, following is a recipe from My Healthy Green Family

Homemade Gluten-Free Yellow Mustard Recipe

Ingredients

  • 1/2 cup water
  • 8 tablespoons dry ground mustard
  • 4 tablespoons apple cider vinegar
  • 1 tsp. arrowroot powder (optional)
  • 1/2 teaspoon plus 1/4 teaspoon sea salt
  • 1/4 teaspoon turmeric
  • Pinch of garlic powder
  • Pinch of paprika

Instructions

  1. Combine all ingredients in a small sauce pan. Whisk to combine.
  2. Heat until boiling. Simmer on low for 10 minutes or until sauce has reduced to the thickness you would like it. Stir frequently.
  3. Store in jar in fridge for up to a month. For a more mellow mustard, allow to sit for a few days to become less hot.
  4. Mustard is hot when first made. Let is sit for a few days and it will lose much of its heat.
  5. Makes about 1 cup.
http://glutenfreeveganliving.com/gluten-free-ketchup-mustard-vinegar/

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Gluten Free Vegan Salad Dressings

Posted September 14, 2013 By Sandy

Salad dressings are probably the last place I would look for gluten — but I would be wrong.  If I found vegan salad dressings, often they would contain gluten and if they were gluten free, they would not be vegan.   So what to do for Vegan and Gluten Free Salad Dressings.  Here are some of my suggestions:

I finally resorted to making my own salad dressings.  I really like the creamy ranch style dressings, but, of course, knew they will full of dairy (and some had eggs).  Here is my simple recipe:

Salad 5

Gluten Free Vegan Ranch Style Salad Dressing

  • Take a pint sized canning jar and fill it about 2/3 full of Soy Free or Grapeseed oil Vegenaize.
  • Mix in 1-2 Tablespoons of extra virgin olive oil and 1-2 Tablespoons of coconut aminos.
  • Add 1-2 teaspoons of your favorite seasonings.  I especially like French Garden mix and Spinach mix seasoning.
  • Place the cap on the jar and shake vigorous.  If the mixture is too thick (and it will thicken more in the refrigerator)  add a Tablespoon (or more) of water or milk alternative until it reaches the desired thickness.

If you are more inclined to prefer Italian style dressing, I also have this recipe (Personally, I feel this had too much sweetener, so I don’t use it as much as the other recipe above):

Gluten Free Vegan Italian Style Dressing

  • Take a pint sized canning jar and fill it with 3/4 cup EACH of the following three ingredients: gourmet Italian (or apple cider) vinegar, olive oil and Xylitol (or your favorite sweetener)
  • Place the cap on the jar and shake vigorously.

There are a few commercial Gluten Free Vegan dressings in certain stores — and I notice that the list is growing.  I have used a few of Litehouse Dressings (in the refrigerator section).

Jane Anderson, About.com Gluten Free expert has written an article about some of the Gluten Free salad dressings.   She lists several commercial dressings and also links to some homemade dressings.

Please  beware, that these may NOT be vegan, but just Gluten Free.

Gluten Free Salad Dressings

 

 

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