10 Gluten-Free Sauces to Try

As far as diets go, eating gluten-free is one of the most challenging to cook for. There seem to be traces of gluten everywhere you look and you may feel as if your options are limited. This is where having a repertoire of easy gluten-free sauces comes in handy.

I’ve compiled a list of 10 easy gluten-free sauces so that you can spice up your rice or indulge in dessert when you’re living the gluten-free life. 

  1. Gluten-Free Cheese Sauce

Break free from the confines of the traditional roux with this nifty alternative cheese 

sauce.

Ingredients:

  • 550ml whole milk
  • 30g corn flour
  • 100g gruyere cheese
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Mix the cornflour in a small bowl with 1 tablespoon of milk until a paste is formed.
  2. In a saucepan, bring the rest of the milk to the boil.
  3. Reduce the cooking temperature to a simmer, and gradually add corn flour mix into the heated milk, stirring continuously.
  4. Stir until the sauce begins to thicken.
  5. Add the cheese and mustard and stir in until melted.
  6. Remove from the heat and enjoy.
  1. Gluten-Free BBQ Sauce

This is a tasty take on the traditional BBQ sauce, it’s easy-peasy, and it can be used on just about anything.

Ingredients:

  • 15ml olive oil 
  • ½ one small onion finely, chopped
  • 3 garlic cloves, finely chopped
  • 400g tin chopped tomatoes
  • 30ml honey
  • 30ml apple cider vinegar
  • 30ml gluten-free soy sauce
  • 1 tsp cayenne pepper
  • 3 tsp smoked paprika

Instructions:

  1. Place the oil and onions in a medium pan and fry gently over a low heat, covered with a lid, for 5 minutes or until softened.
  2. Add the garlic and fry for one more minute, then add the paprika and cayenne pepper and fry for a further minute – add a little water if it seems too dry.
  3. Add all the rest of the ingredients and bring to the boil then reduce the heat. 
  4. Cook on a low heat for 20-30 minutes until thick and syrupy
  5. Serve as is, or blend for 1-2 minutes for a smoother sauce.
  1. Gluten-Free Worcestershire Sauce

This is a really useful recipe for when you can’t find gluten-free Worcestershire sauce at your local supermarket. Even if you’re not eating gluten free, this recipe can really save the day in a pinch. It can also be stored in the fridge for up to a week.

Ingredients:

  • 110ml apple cider vinegar
  • 30ml water
  • 15ml gluten-free soy sauce
  • 1 Tbsp brown sugar
  • 1 tsp mustard powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • Salt and pepper to taste

Instructions:

  1. Place all ingredients in a medium saucepan and mix.
  2. Gradually bring to a boil, stirring constantly. 
  3. Simmer for 1 minute, season, remove from heat and allow to cool.
  4. Pour into a bottle and shake well before using.
  1. Gluten-Free Teriyaki Sauce

Teriyaki is an essential when it comes to dipping sauces, marinades or for stir frys. Enjoy this easy gluten-free version that keeps in the fridge for up to a week.

Ingredients:

  • 500ml cold water
  • 80g brown sugar
  • 100ml gluten-free soy sauce*
  • 1 tsp sesame oil
  • 3 Tbsp cornflour
  • 1 tsp garlic powder or granulated garlic

Instructions:

  1. Add the water, brown sugar, soy sauce, garlic powder, corn flour, and sesame oil to a saucepan. 
  2. Whisk well and place on your stove over medium heat.
  3. Whisk the mixture continually while cooking, until the sauce has thickened and the color has darkened.
  4. Remove the sauce from heat, allow to cool and transfer to an airtight container.
  1. Gluten-Free Sweet Chilli Sauce

Of all the gluten-free sauces sweet chili is probably the most popular. It’s yummy with prawns or as a dip for finger foods as well as a great glaze on chicken, beef, pork, or veggies.

Ingredients:

  • 3 red chili peppers, finely chopped
  • 1 garlic clove, finely chopped
  • 80g sugar
  • 150ml water
  • 60ml white vinegar
  • 1 Tbsp corn flour
  • Salt and pepper to taste

Instructions:

  1. Add chopped chili peppers, garlic and the rest of the ingredients, except the corn flour, into a saucepan.
  2. Heat on medium until the mixture boils.
  3. Turn sauce down to a simmer and cook for 3-5 minutes.
  4. Combine corn flour and 2 Tbsp water in a small bowl and mix well. Whisk the mixture into the chili sauce and continue simmering for a few minutes.
  5. Remove from heat, cool and serve.
  1. Gluten-Free Alfredo Sauce

Perfect gluten-free pasta sauce, best enjoyed with gluten-free pasta but it’s equally good over rice, potatoes or veg.

Ingredients:

  • 45g butter
  • 110ml heavy cream
  • 180g Parmesan cheese, grated 
  • ½ tsp nutmeg
  • 1 tsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Melt butter in a heavy saucepan over medium heat. 
  2. Slowly add cream, stirring until well combined, about 3 minutes. 
  3. Add Parmesan cheese, cook and stir until well incorporated, about 3 minutes. 
  4. Stir in nutmeg, season and cook for 2 minutes. 
  5. Serve sprinkled with fresh parsley.
  1. Gluten-Free Garlic Mushroom Sauce

There’s nothing better than a savoury but simple garlic mushroom sauce. This recipe turns a few easy ingredients into a delicious, silky gluten-free sauce.

Ingredients:

  • 15ml olive oil
  • 3 cloves of garlic, finely chopped
  • 1 onion, diced
  • 400g porcini mushrooms, sliced
  • 100ml white wine
  • 150ml low fat crème fraîche
  • 1 tsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. In a large pan heat the olive oil over a medium heat and sauté the onions. 
  2. Add the garlic and cook over a low heat for about 2 minutes.
  3. Turn the heat up to medium and add the mushrooms, parsley and season. 
  4. Cook for around 10 minutes, stirring regularly, until the mushrooms are soft and the excess liquid from the mushrooms has largely boiled off.
  5. Next add the white wine and simmer for a couple of minutes to allow it to reduce slightly.
  6. Stir the crème fraîche into the mushrooms until incorporated.
  7. Remove from heat and serve.
  1. Gluten-Free Creamy Tomato Sauce

This quick and easy gluten-free sauce is a time saver and can be made from a few simple ingredients. Gluten-free, super easy, and 100% yum!

Ingredients:

  • 30ml olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 400g tin chopped tomatoes
  • 30g tomato paste
  • 80ml coconut milk 
  • Salt and pepper to taste

Instructions:

  1. In a large pan heat the olive oil over a medium heat and sauté the onions. 
  2. Add the garlic and cook over a low heat for about 2 minutes.
  3. Add the crushed tomatoes, tomato paste, and stir to combine.
  4. Simmer over a medium-low heat for 10 minutes.
  5. Add the coconut milk and season.
  6. Remove from heat and serve.
  1. Gluten-Free Chocolate Sauce

This chocolate sauce is so easy it should be a crime. It only uses 3 ingredients so that you can have a drizzle of gluten-free indulgence any time. It can be stored in the fridge for up to a week.

Ingredients:

  • 150g sugar
  • 75g cocoa powder
  • 120ml water

Instructions:

  1. Place the sugar into a medium pot and sift in the cocoa.
  2. Add the water and stir well.
  3. Gently heat over a medium heat to a gentle boil, stirring all the time until well mixed and starting to thicken, about 5 minutes.
  4. Allow to cool then transfer to a jar and once cold, seal and keep in the fridge.
  1. Gluten-Free Salted Caramel Sauce

Another delectable dessert sauce that can be made entirely gluten free. You can store this sauce for up to a week in the fridge and it is perfect for drizzling or even just to eat it with a spoon! 

Ingredients:

  • 350ml coconut cream
  • 1 tsp coconut oil
  • 80g brown sugar
  • 1 tsp vanilla essence
  • ½ tsp sea or kosher salt

Instructions:

  1. Combine the coconut milk, sugar and salt in a saucepan over medium-high heat. 
  2. Bring to a boil – do not allow it to boil over – then immediately lower the temperature to a light simmer.
  3. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
  4. Once the sauce has turned a dark amber and has thickened enough to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla essence.
  5. Serve the sauce warm or refrigerate in a sealed glass jar.
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