Make a gluten-free homemade worcestershire sauce made with apple cider vinegar, soy sauce, ginger, mustard and brown sugar.
Worcestershire sauce is one of the ingredients that is often called for when making homemade barbecue sauce. Now if you know me, you know I’m all about making homemade versions of store bought items. Anything from curry powder, to ranch dressing to my favourite dip I try to make as much as I can at home, and it only takes a few extra minutes of time.
I would think that if you’re taking the time to make your own barbecue sauce, without the added preservatives and such, it’s pretty much being ruined when you throw in a bit of the store bought Worcestershire sauce. It’s also excruciatingly difficult to find a gluten free Worcestershire sauce (my mother and sister both suffer from gluten intolerance). So I took it into my own hands and made an easy and quick homemade worcestershire sauce that you can use in any recipe.
Use it in:
Use it in:
This doesn’t taste exactly like store bought Worcestershire sauce, but I think that it’s a pretty close option! It has that umami taste from the soy sauce, and the spices add the flavourings. If you want to get something even closer to the typical worcestershire sauce, you might want to try blending in a touch of anchovies or even fish sauce (this wouldn’t make it vegan though), but it will help add a touch more umami and complex flavours to the recipe.
This worcestershire sauce will last about a week in the fridge, I wouldn’t keep it any longer for food safety reasons. You could also halve the recipe so you don’t end up waisting a lot — most recipes only call for a couple of tablespoons maximum of worcestershire sauce.
While worcestershire sauce will never be the star ingredient of a recipe, it is the secret ingredient that adds a little je-ne-sais quoi! So if you’re looking for a glutne free, homemade version, look no further.
Yields ¾ cup
3.7 based on 3 review(s)
- ½ cup apple cider vinegar
- 2 tbsp tamari or soy sauce
- 2 tbsp water
- 1 tbsp brown sugar
- ¼ tsp ginger
- ¼ tsp dried mustard
- ¼ tsp garlic powder
- ⅛ tsp cinnamon
- ⅛ tsp black pepper
- Place all the ingredients in a medium pot and stir to combine. Bring mixture to a boil, constantly stirring. Simmer for a minute, then remove and cool. Store in the refrigerator. Shake well before using.
- Calories 88
- Total Fat: 0 g 0%
- Saturated Fat: 0 g 0%
- Cholesterol: 0 mg 0%
- Sodium: 2347 mg 97.79%
- Potassium: 13 mg 0.37%
- Total Carbohydrate: 18 g %
- Sugar: 15 g
- Protein: 2 g
- Vitamin A: 0.08%
- Calcium: 6 mg 0.6%
- Iron: 0 mg 0%
Recipe source: The Wheat Free Family
Enjoy your own homemade Worcestershire sauce, it’s so easy you’ll never go back to store bought.
Excellent recipe and it's much better than store bought. Thank you for sharing.
Can this be frozen for later use?
Just a note...soy sauce is NOT gluten free. This is a very important distinction for those of us who suffer from Celiac Disease. Some Tamari recipes are gluten free. Lea & Perrins Worcestershire sauce is gluten free but not vegan due to the use of anchovies.
THANK YOU FOR THE RECIPE. I WAS THRILLED TO SEE THE RECIPE BECAUSE I HATE ALL OF THE CHEMICALS THAT ARE ADDED TO OUR FOODS.
Is it dried ginger powder?
This is not totally gluten free as you are using traditional soy sauce. Soy sauce is made from fermented wheat. I am gluten intolerant as well and let me tell you when I eat regular soy sauce I am in pain for days. I use Bragg's Liquid Aminos instead of traditional soy sauce. It tastes just like the traditional but is completely gluten free. If you are making this for family members that are gluten intolerant then to be fair to them you need to switch products to avoid causing them any digestive distress. Other than that this looks like an amazing recipe and I am going to try it soon, might even play around with canning some for future use.
I need to be gluten free as well as corn free so can’t use the soy sauce (contains corn syrup). Any suggestions to replace the soy sauce?
Hi, I was reading thru your site and comments, people are worried about wheat in the soy sauce, I use a product called Liquid Aminos by Braggs. It's ingredients are vegetable protein from non gmo soybeans and water. It's a natural and, to me, very tasty alternative to real soy sauce. I've used it in many recipes that call for soy sauce and my family hadn't noticed the difference.
Tamari is generally GF too
So excited I don't have to go back to the store to make burgers tonight! Thank you!! Word to the wise though, a lot of standard soy sauces (at least the ones in the US) have wheat in them so check your label before you serve it to gluten sensitive friends. :)
Could you make a larger batch of this and freeze into ice cube size servings for use later?
This sounds like a very nice sauce. But nothing like the original. The two essential flavour ingredients in Worchestershire sauce are tamarind and anchovy. Tamarind is available as a paste or whole dried fruit in larger centres or online. Vegan's can leave out the anchovies but it will still not taste like Worchestershire. Some soy sauces contain wheat so be careful about reading labels.
How long can it be stored before it turns bad?
I made this recipe, but added tamarind paste. It is a key ingredient in the original worchestshire sauce, and made all the difference in yours. I put in about a teaspoon. I also added a very light pinch of clove. Also essential if you want a true flavor.
Is there any way I could omit the dry mustard?
Great looking recipe. How long will it last in the refrigerator?
Can u make a large batch n can it for later use?
Thank you! I was looking for a recipe for this sauce that didn't call for any fish or fish sauce. My husband is allergic but I grew up with the sauce now I can share it :)
am I to use apple cider vinegar or apple cider?
Hey, found on Heinz website, that the Worchestershire sauce is GF!!! And it's in Canada :) Oh Happy Days... and Happy Cooking to you all!
Worcestershire Sauce... The number of times I overlook it and pay for it later! It seems so... common! Every day! I do love the flavors of the spices when I KNOW what is in something! I am sure they are in the mass produced, factory bottled and over the counter standbys but they just seem so much MORE when you make it from scratch. The taste makes it worth the time! Delicious and Safe eating to You!
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