Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Fresh Delicious Homemade Mustard Recipe (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 05/27/2015 - You can thank me for this later, after this delicious homemade mustard has dazzled your hot dogs, souped-up your sausages and generally brightened your culinary life. This recipe makes about 1 cup of mustard that will keep up to a year in your refrigerator.

    Photo: CC--Jeffrey W.Ingredients:

    • ½ cup mustard powder
    • ½ cup mustard seeds
    • ⅓-½ cup dry white wine
    • ⅓ cup cider or white wine vinegar
    • ¼ cup water
    • 2 tablespoons honey, to taste
    • 1 teaspoon ground turmeric
    • ½ teaspoon salt
    • a few teaspoons warm water, as needed
    • 1 tablespoon prepared or fresh grated horseradish (to taste)

    Celiac.com Sponsor (A12):
    Directions:
    Lightly grind the whole mustard seeds by hand with a mortar and pestle.

    You want them mostly whole, just a bit crushed.

    Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too.

    Pour in the vinegar and wine or water, then stir well.

    When everything is together, pour into a glass jar and store in the fridge.

    Wait at least 12 hours before using.



    User Feedback

    Recommended Comments

    Guest Sue

    Will you please label the optional ingredients?

    Link to comment
    Share on other sites
    Guest Frank

    Posted

    I guess that they would be labeled as "to taste".

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Sweet apples and sophisticated spices amplify this otherwise unassuming version of carrot soup. This soup is an excellent way to offer your family or guests the nutritional benefits of fruits and vegetables in one pot. Including the fresh apple creates another layer of texture and complements the freshness of the apples in the soup. Whether you’re using it as a starter to your meal, or enjoying a large bowl to yourself while curled up during these chilling winter months, this soup is satisfying without being overbearing.
    Ingredients:
    1½ pounds peeled and diced carrots
    1 Fuji or Braburn apple peeled and diced, divided
    1½ teaspoons freshly grated ginger
    1 medium diced white onion
    ½ cup apple juice
    3½ cups chicken broth
    2 tablespoons olive oil
    ¼ teaspoon ground...


    Jefferson Adams
    Sweet and spicy join hands and dance in this no-fuss marinade that goes great on a variety of meat. This recipe yields 2 cups and lasts about 5 days in the refrigerator. Typically, the longer you marinate, the deeper the flavor, but even 30 minutes is enough for this sauce develop a unique tang. The colors and fragrance make for a nice presentation if using a finishing sauce.
    Ingredients:
    1 12-ounce jar peach preserves, or your own
    1 cup sweet red chili sauce, Thai Kitchen brand is gluten-free
    2 teaspoons fresh lime juice
    1 tablespoon fresh chopped mint
    Preparation:
    Combine preserves, chili sauce and lime juice in a medium bowl.  Stir in chopped mint.
    Use a marinade for chicken or pork tenderloin, doubles as a sauce for grilled salmon or smoked sausage.
    <...


    Jefferson Adams
    In my house, summertime means fresh vegetables and great salads. Salads are a quick and easy way to add splash to just about any meal, and to add extra nutrients to your diet. They are packed with fiber, vitamins and minerals, and can brighten your palate, along with your meal.
    Here's an easy recipe for one of my favorite, delicious summertime salads. It is quick, easy and very flexible. It can be made as is, or adapted to your favorite vegetables, or to what you have on hand. However you make it, it's sure to help keep you and your guests happy and healthy and smiling all summer long.
    Ingredients:
    Red leaf or green leaf lettuce Heirloom tomato wedges Organic carrot, shredded Red bell peppers, sliced thin Avocado, peeled and sliced Sunflower seeds, roasted Cucumber, peeled...


    Jefferson Adams
    In this easy summertime salad, sweet and tangy balsamic glaze balances nicely with juicy watermelon, pungent feta, slightly bitter arugala to deliver a delicious salad with an air of sophistication.
    Ingredients:
    8 ounces baby arugula 10 cups seedless watermelon chunks ½ cup sliced red onion 8 ounces feta cheese, crumbled ½ cup chopped cilantro, as desired 2 tablespoons balsamic vinaigrette Directions:
    Arrange arugula over large platter.
    Scatter watermelon, and top onion slices, crumbled feta, and cilantro as desired.
    Drizzle with balsamic glaze and sprinkle with pepper.
    Serve immediately.


  • Recent Activity

    1. - knitty kitty replied to Holly15892's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Growth spurt after diagnosis in adulthood

    2. - shadycharacter replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      3

      25 year biopsy confirmed/ate pizza with no ill effects?

    3. - LimpToeTheTimeless replied to Holly15892's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Growth spurt after diagnosis in adulthood

    4. - trents replied to AlyO's topic in Parents, Friends and Loved Ones of Celiacs
      3

      Possible gluten exposure in 4yo


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,465
    • Most Online (within 30 mins)
      7,748

    Tra9
    Newest Member
    Tra9
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Hannah24
    • jessiemariecar
    • Rhonda H
    • HayleyC123
    • Touche
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...