Gluten-Free Mustard


This version of mustard offers a bold taste and a delicious hint of graininess. Use it to perk up burgers, salad dressings and mashed potatoes. Want extra heat? Use more brown mustard seeds than the mellower yellow ones. Prefer tamer mustard? Swap out some of the brown seeds for the yellow ones. Store this mustard in the refrigerator for up to 3 months.

½ cup gluten-free beer, preferably dark
⅓ cup cider vinegar
¼ cup black mustard seeds
¼ cup yellow mustard seeds
3 tablespoons yellow mustard powder
1 tablespoon honey or pure maple syrup
½ teaspoon ground allspice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

1. Combine all ingredients in a glass jar or container and secure the lid. Let the mixture sit at room temperature overnight to soften the seeds and meld flavors.

2. Transfer mixture to a food processor or blender and process until the seeds are coarsely ground and mixture thickens to desired consistency. If necessary, stop the machine and wipe down the sides.

Each tablespoon contains 33 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 73mg sodium, 3g carbohydrate, 0g fiber, 1g sugars, 1g protein, 1Est GL.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.