Did you know that a lot of Worcestershire sauce you find in stores has gluten in it? A lot of the time it falls under what they call caramel flavors. Why do they do this??????????????????? The popular brand Lea & Perrins is a prime example of how this can happen. Companies sometimes add barley malt as a flavoring. Barley malt is not gluten-free. Again why do they do this? This sauce does not need this flavor. In today’s world so many people are having to avoid gluten. I wish they would just freaking leave the barley malt and caramel flavoring out and just use the white vinegar/apple cider vinegar like other people. Rant over. I finally gave up trying to find a good gluten-free Worcestershire sauce here in Portugal and learned to make my own. I have tried a few different varieties but the one below is my favorite. It is really empowering when you learn to create your own condiments.
Gluten-Free Worcestershire Sauce
Equipment
- 1 saucepan
- 1 glass jar for storage
Ingredients
- 1 cup apple cider vinegar
- 3 tbsp pure maple syrup
- 1/4 cup tamari, if you are not avoiding gluten, regular soy sauce is ok
- 1/2 tsp yellow mustard *see notes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ginger powder
- 1/4 tsp white pepper
Instructions
- Place all ingredients in a small saucepan over medium-high heat. Stir and let the sauce boil, then reduce the heat to medium-low.
- Continue to stir occasionally while the sauce simmers. The sauce should start reducing in about 15-20 minutes. This is a thin sauce, keep that in mind. .Remove from heat and let cool. Once cool, pour into a bottle with a lid and store in the fridge for up to three months.
