Need Recipe For

[Gerri]

Has anyone got a mayonaise recipe, that doesn't have gluten, egg, corn, lactose or sulfa, sulfites, sulfates, or sulfur in it.

Thanks

Gerri

[ShayFL]

I found this:

Open Original Shared Link

[ive]

Can you tolerate xantham gum ? If not, you can use guar gum instead of xanthan gum, but I never tried it with guar gum. If you can not tolerate neither xanthan nor guar gum, I guess you can use arrowroot starch instead.

I found this recipe somewhere on the internet at the beginning of my diet when I couldn't tolerate raw eggs. For now I have to be on low protein diet, so I still use this mayonnaise, I prepare it every 3-4 days. I changed the original recipe quite a bit. I like that you can add different spices to it or adjust how much vinegar you can put into it.

Soy-Free, Egg-Free, Gluten-Free, Dairy-Free Mayonnaise (yields about 1 cup)

Ingredients:

1/2 cup vegetable oil (I use light-tasting / delicate olive oil)

1/2 cup water

1 tbsp vinegar (I use apple cider vinegar, but you can use any vinegar)

1 tbsp lemon juice

1/4 tsp dry mustard

1/2 tsp sugar

1/2 tsp salt

1 tsp sweet rice flour

1/2 tsp xanthan gum (or guar gum or arrowroot starch, but I didn't try anything other than xanthan gum)

spices (I like to add coriander or paprika)

Put all ingredients in blender and blend for about 1 minute. My stomach is still sensitive so I usually add 1 tsp each of vinegar and lemon juice and that results in a very mild mayonnaise. Original recipe had 1 tbsp of each vinegar and lemon juice.

Hope that helps.

[Juliebove]

Can you tolerate xantham gum ? If not, you can use guar gum instead of xanthan gum, but I never tried it with guar gum. If you can not tolerate neither xanthan nor guar gum, I guess you can use arrowroot starch instead.

I found this recipe somewhere on the internet at the beginning of my diet when I couldn't tolerate raw eggs. For now I have to be on low protein diet, so I still use this mayonnaise, I prepare it every 3-4 days. I changed the original recipe quite a bit. I like that you can add different spices to it or adjust how much vinegar you can put into it.

Soy-Free, Egg-Free, Gluten-Free, Dairy-Free Mayonnaise (yields about 1 cup)

Ingredients:

1/2 cup vegetable oil (I use light-tasting / delicate olive oil)

1/2 cup water

1 tbsp vinegar (I use apple cider vinegar, but you can use any vinegar)

1 tbsp lemon juice

1/4 tsp dry mustard

1/2 tsp sugar

1/2 tsp salt

1 tsp sweet rice flour

1/2 tsp xanthan gum (or guar gum or arrowroot starch, but I didn't try anything other than xanthan gum)

spices (I like to add coriander or paprika)

Put all ingredients in blender and blend for about 1 minute. My stomach is still sensitive so I usually add 1 tsp each of vinegar and lemon juice and that results in a very mild mayonnaise. Original recipe had 1 tbsp of each vinegar and lemon juice.

Hope that helps.

How was the texture of that? I tried something similar that had arrowroot powder to thicken it. It was very runny and chalky.

[ShayFL]

There is a commercial mayo...vegenaise or something like that.

[Juliebove]

There is a commercial mayo...vegenaise or something like that.

It has soy in it. And I'd be willing to bet has the sulfites or whatever other sulf things she can't have. But I am really unfamiliar with what that entails.

[ive]

How was the texture of that? I tried something similar that had arrowroot powder to thicken it. It was very runny and chalky.

Actually the original recipe had arrowroot starch in it along with sweet rice flour, and the mayonnaise had kind of starchy flavour, I could really taste starch in it. So I do not add arrowroot starch anymore, xanthan gum and sweet rice flour work OK as thickener.

This mayo is definitely less thick than original Hellman's mayonnaise and it has different taste as well, but not chalky. I guess you can add more sweet rice flour to thicken it. The texture is a little thicker than Renee's Caesar Salad dressing (if you know this one).

You can play around with and adjust ingredients to your taste. After all, if you don't like it, you will only lose 1/2 cup of vegetable oil and your time to clean up your blender.

And yes, Vegennaise has soy protein isolate in it (it is too sad they add soy protein to it, it is a very nice mayonnaise). Also I have seen another mayonnaise in local health stores (Ontario, Canada) that is gluten free, soy free, dairy free, egg free but it tasted awfull and I can not remember their brand name. I also tried Mayorice by Probios (from Italy), it is soy / dairy / gluten / egg free, I am not sure about sulphites and corn. I found it in our local health store, the taste was good, but it was very expensive though, 315g jar was about $12.00 May be it would be cheaper online, I don't know. After I found this recipe I just make it every 3-4 days and add different spices.

[RiceGuy]

To resolve the low viscosity, try using coconut oil for about half or more of the oil. To avoid the chalky taste, you can probably use the right amount of guar gum instead of the flour. I've used it to thicken a dairy-free yogurt, so I'd think it would do fine for the mayo too. Alternatively, agar agar powder might work, but you'd have to cook it in the water first, so it will thicken. In fact, cooking the flour in the water might work too. From the looks of the recipe, the flour is raw, so it's no wonder to me why it's chalky. Another thing that might work is some nuts, like walnuts, pecans, cashews, almonds, etc.

If the oil begins to separate out over time, I'd use lecithin. If soy is out, you can use sunflower lecithin.