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Homemade Mustard Recipe – Gluten Free

By alittleinsanity 17 Comments

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Easy Homemade Mustard Recipe Gluten FreeDid 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:



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Homemade Mustard Recipe – Gluten Free

  • Author: A Little Insanity - Erika
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes
  • Yield: 2 Cups 1x
  • Category: Condiment
  • Cuisine: Gluten Free
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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

  1. In a medium saucepan whisk together the Dry Ingredients and then add in the Wet Ingredients.
  2. Whisk everything until smooth.
  3. Bring mixture to a boil over Medium heat, stirring regularly.
  4. 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.
  5. Remove from heat source and let the mustard sit for 1 minute uncovered.
  6. Cover with lid and let sit until Mustard is cooled enough to store in airtight container.
  7. 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

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Easy Homemade Mustard Recipe - Gluten Free Pinterest

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1.9K shares
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Filed Under: Casein Free, Condiments, Dairy Free, Egg Free, G-Tube & Liquid Diets, Gluten Free, No Artificial Colors, Raw Food, Recipes, Recipes by Meal Type, Recipes by Special Diet, Sugar Free, Vegan, Vegetarian, Whole Food Tagged With: all natural, budget, dairy free, dye free, egg free, Featured, gluten free, grain free, healthy, homemade, raw food, raw transition food, sugar free, vegan, vegetarian, vitamix recipes, wheat free, whole food

Previous Post: « Soft Gluten Free Vegan Bread Recipe
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This site does incorporate paid advertising and affiliate links.  Erika is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Comments

  1. Jenna

    February 16, 2016 at 9:03 am

    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!

    Reply
  2. ld

    March 20, 2016 at 1:33 am

    Less fresher? Is that a typo or what

    Reply
    • Erika

      April 11, 2016 at 9:06 pm

      Haha… I meant fresher! =) Thanks for catching that. God Bless! ~Erika

  3. Eileen

    April 10, 2016 at 3:52 pm

    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?

    Reply
    • Erika

      April 11, 2016 at 3:59 pm

      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

    • Eileen

      April 11, 2016 at 4:56 pm

      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!

    • Erika

      April 11, 2016 at 5:51 pm

      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

    • Eileen

      April 12, 2016 at 7:30 am

      Thank you, for the link and the brand! And I will certainly keep trying!

  4. Dorothy

    April 16, 2016 at 4:27 pm

    How long will this recipe last in the fridge?

    Reply
    • Erika

      April 27, 2016 at 11:51 am

      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

  5. melissa

    December 4, 2016 at 5:15 pm

    My mustard is soooooo bitter! Is this normal?

    Reply
    • Erika

      December 5, 2016 at 2:43 pm

      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

    • Melissa

      December 5, 2016 at 4:01 pm

      Hi Erika,
      I used McCormick ground mustard and Braggs ACV with the ‘mother’. Very strange. Must be the mustard powder?

  6. Mary

    October 14, 2017 at 10:03 am

    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.

    Reply
  7. Laila

    May 1, 2018 at 6:36 am

    don’t you think we sould add sugar or maple syrup to handle the bitterness of the mustard?

    Reply
  8. lisa

    July 3, 2018 at 11:30 am

    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?

    Reply
  9. Merry

    December 24, 2020 at 8:32 pm

    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.

    Reply

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Hi! I'm Shannon. Newlywed, Serial Immigrant, Recipe Creator, Theater Enthusiast... Here you'll find my collection of Gluten Free Recipes, many of which are adaptable for many Special Diets including: Dairy Free, Egg Free, Vegan & more, using Whole Food Ingredients whenever possible.

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Newlywed, Serial Immigrant, Recipe Creator, Theatre Enthusiast... Most likely to be found in the Kitchen licking the beaters.

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