Celiac/Gluten FreeAugust-September 2013

Gluten-Free Barbecue Sauce


Photo by Matthew Kadey

Coffee and cocoa give this all-purpose barbecue sauce an extra depth of flavor. Available in the Latin section of most supermarkets, canned chipotle chili peppers infuse this sauce with some irresistible smoky heat. Store it in the refrigerator in a sealed glass jar for up to 1 month.

1 cup plain tomato sauce
⅔ cup strongly brewed coffee
¼ cup molasses, preferably not blackstrap
¼ cup cider vinegar
2 tablespoons tomato paste
2 tablespoons coconut sugar or brown sugar
1 tablespoon unsweetened cocoa powder
2 teaspoons Dijon mustard
1 chipotle chili pepper in adobo sauce, minced
2 shallots, finely chopped
2 teaspoons finely minced fresh ginger root
1 teaspoon ground cumin
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

Place all ingredients in a medium-size saucepan and stir to combine. Bring mixture to a simmer over medium heat. Reduce heat and simmer uncovered, stirring occasionally, until mixture has thickened slightly, about 10 minutes. Remove from heat and let cool in the pan.

Each tablespoon contains 23 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 39 mg sodium, 5g carbohydrate, 0g fiber, 4g sugars, 0g protein, 3Est GL.

Living Without contributor Matthew Kadey, RD, (muffintinmania.com) is a dietitian and food writer. He is author of The Muffin Tin Chef and The No-Cook, No Bake Cookbook.

Comments (0)

Be the first to comment on this post using the section below.

New to Gluten Free & More?
Register for Free!

Already Registered?
Log In