Based on the well-guarded French’s Classic Yellow Mustard, below is a version adapted for us lovers of mustard, only gluten-free and nightshade-free. In a world where we’re busier than ever, mustard is the last thing any of us really want to make, but my trusty source of safe mustard, Trader Joe’s, recently changed their recipe or supplier and now their organic yellow mustard is no longer an option (that pinch of paprika they now add makes all the difference in the world to someone with a nightshade allergy). So. Here is my offering for a tasty option that ticks all the boxes – tasty, safe and relatively fast to make. Best of all, it passed the kid test. (Note: my kids like it spicy, but if you want a mellower mustard, add a 1/2 – 1 tsp. sugar to round it out, but you’ll only know by trial and error).
In the last few years, Colman’s has pulled the gluten out of their powder, making it a great option for this recipe. (Incidentally, their prepared mustard is nightshade free, but has gluten – go figure).
The KEY to this recipe is to let the flavors develop for a couple days before eating. Freshly made mustard is horribly bitter.
Let me know how you like it! Cuz let’s face it, our kids aren’t going to suddenly develop a palate for Dijon. Also, if you are so inclined, contact Trader Joe’s and let them know we want our mustard back! Mary, thanks for bringing this to my attention. I was wondering why my daughter and I were having nightshade reactions. Your timing was perfect!
Prep time: 5 minutes
Total time: 15 minutes (plus time to cool)
Yield: scant 2 cups
1 c. dry ground mustard (mustard flour – I use Colman’s)
1 c. water
3/4 c. plus 1 T apple cider vinegar or distilled vinegar* (see note below)
2 tsp. rice flour
1 1/2 tsp. salt
1 tsp. tumeric
1/4 tsp. garlic powder
- Combine all ingredients in a small saucepan over medium heat. Whisk until smooth.
- When mixture comes to a boil, reduce and simmer for 10 minutes, stirring often.
- Remove pan from heat. Leave uncovered for 1 minute, then cover pan with a lid until cool. Chill and store in a covered container in the fridge for at least two days before eating.
* The general consensus on distilled vinegars is that regardless of their source ingredients, highly processed and fermented vinegars test below 20 ppm of gluten, and are considered “gluten-free” under current gluten-free regulations.
However, if you want to be absolutely sure there is no trace of gluten in your vinegar, go with a fruit vinegar like apple cider vinegar.