Did you know some mustards have Gluten in them?! Here’s my Easy, Delicious & Gluten Free Homemade Mustard Recipe that everyone can eat. It tastes just like regular yellow mustard… but fresher, less expensive, and even better for you!
Two of my sons also have major sensitivities to Grain Vinegars, so this recipe uses Apple Cider Vinegar instead. I like the taste better & with the live cultures from the ACV, you know it’s better for you!
The Tools & Ingredients In this Recipe Are:
Homemade Mustard Recipe – Gluten Free
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 2 Cups 1x
- Category: Condiment
- Cuisine: Gluten Free
Description
The BEST Homemade Mustard Recipe that’s All Natural, Gluten Free & Vegan. Uses Apple Cider Vinegar & Whole Food Ingredients… Perfect for your favorite Sandwich, Dressing & BBQ!
Ingredients
Scale
DRY INGREDIENTS:
- 1 Cup Dry Yellow Mustard Powder (aka Ground Mustard – be sure not to get the hot stuff!)
- 1 1/2 Teaspoon Salt
- 1/2 Teaspoon Turmeric
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Paprika
WET INGREDIENTS:
- 1 Cup Water
- 3/4 Cup Apple Cider Vinegar
Instructions
- In a medium saucepan whisk together the Dry Ingredients and then add in the Wet Ingredients.
- Whisk everything until smooth.
- Bring mixture to a boil over Medium heat, stirring regularly.
- Once mixture comes to a boil, simmer for 5-10 minutes, stirring constantly until mixture begins to thicken. Reduce the heat as necessary to avoid bubbling over.
- Remove from heat source and let the mustard sit for 1 minute uncovered.
- Cover with lid and let sit until Mustard is cooled enough to store in airtight container.
- Store in Fridge in airtight container.
Notes
Mustard can be used right away, but is tastes best went it’s left to mellow for a few days.
Nutrition
- Serving Size: 1 Teaspoon
- Calories: 3
This is great! I’m in the middle of putting together a post for gluten-free condiments and I’ll have to test this out :-) Thanks!
Less fresher? Is that a typo or what
Haha… I meant fresher! =) Thanks for catching that. God Bless! ~Erika
I need this – I’m allergic to corn and Distilled White Vinegar is made from corn. But I love mustard, and I miss having it! But I like the mild, mellow, gentle flavor of American yellow mustard… And so far, this is anything but mild, mellow, or gentle! How long does it take to become more like store-bought American yellow condiment mustard? It’s been in my fridge, in a glass jar, for almost two weeks now, I think. And it’s still nearly nose-hair burning hot! What did I do wrong?
Hi Eileen, I can’t imagine why this would be hot at all… We make this regularly and it’s mild enough to eat right away – But it’s perfectly mellow after about 3-5 days. I’m wondering if you accidentally got hot mustard powder instead of yellow? God Bless! ~Erika
Well, I certainly THOUGHT I’d gotten “yellow” mustard powder … but, maybe not? Anything in particular I should look for, such as a scientific name? I got Sinapis alba (which is a pale yellow in color) as Mustard Powder. On a related note, though, I found a mustard from Organicville Foods that has “Organic Vinegar” as the vinegar, and upon contacting customer service was told that the vinegar is derived from cane! I haven’t given up on making my own… but I think I may have found a pre-made that I can eat!
Thanks for the feedback, and I’ll keep trying!
I order this one from Amazon. Also, I recently discovered that the Whole Foods brand of Yellow Mustard uses ACV without sugar! But, homemade always tastes better and will save you some $$… Hope the next batch turns out perfect! =) God Bless! ~Erika
Thank you, for the link and the brand! And I will certainly keep trying!
How long will this recipe last in the fridge?
Hi Dorothy, It depends on how you store it. I have mine stored in an airtight mason jar, in the fridge, and it’s still going great a couple of month later. Mustard is fairly stable & should last a long time, but if you ever see mold or it looks odd, then don’t chance it. =) God Bless! ~Erika
My mustard is soooooo bitter! Is this normal?
Hi Melissa, I’ve never gotten bitter mustard – did you use just standard yellow mustard powder & apple cider vinegar? The mustard can take a couple of days to mellow out, but we’ve used it the same day & it’s always delicious. Hope that helps! =) God Bless! ~Erika
Hi Erika,
I used McCormick ground mustard and Braggs ACV with the ‘mother’. Very strange. Must be the mustard powder?
Hi Erica,
I am grateful for finding you. Your recipes without gluten and corn are a God sent. I have been struggling finding items for myself and my son since my gluten challenge. As I underwent my testing and subsequent food diary process, I had to remove so much from my diet and reintroduce to find my other additional multiple food intolerances. I am as sensitive as your child who can’t use vinegars other than ACV. I am similar as well. I still have much to explore on your site as I was being very bland whole foods even initially blending my foods for months after the challenge to give my GI a rest.
I am hopeful to find much guidance for myself and my son on your site as we remove gluten, corn, and milk from our home. My husband and daughter are along for the ride too and hope you recipes help meet all of our needs.
Thank you. Best Wishes.
don’t you think we sould add sugar or maple syrup to handle the bitterness of the mustard?
this recipe looks very simple. i am looking for a recipe that i do not have to cook. can i use this recipe and not cook? essentially just mix all the ingredients?
When I made this it didn’t thicken even when cooled. Can I reheat and try to thicken it again? This was a Christmas gift and I used the last of my mustard powder and apple cider vinegar. I don’t know what else to do. Merry Christmas to you or Happy Holidays.
It turned out too hot for us as well and I got regular mustard I read the comments before making it and so I double checked my mustard to make sure I got the right thing
I may have overlooked it, but can you tell me how long the mustard lasts in the fridge? BTW, this recipe is a godsend since I must avoid wheat and white vinegar, which are usual ingredients in store-bought mustard. Thank you!
I’ve seen several comments that the mustard is too hot. I wonder if it has to do with the kind of paprika used? I understand there are three kinds: sweet, hot, and smoked.