Homemade Gluten-free Ketchup and Barbecue Sauce

Perhaps the hardest part of a gluten-free, corn-free diet is the inability to find ketchups and barbecue sauces on the grocer’s shelves that are safe to use. Here are two recipes that will take less than 1/2 hour to prepare and will keep in the refrigerator for several months. These recipes are idiot-proof, I promise, and they taste good too. In no time at all you will once again be able to enjoy ketchup with your home fries and barbecued ribs on the grill.

Easy Ketchup

Ingredients:
2 8 oz. cans of Organic Tomato Paste
1/4 cup of Apple Cider Vinegar
2 Tablespoons of Lemon or Orange Juice
1/2 teaspoon of Onion Salt
1/2 teaspoon of Garlic Salt
1/4 cup of Honey or Maple Syrup
You can add additional spices, if you’d like.

Directions:

Bring ingredients to boil on the stove. Simmer 15 minutes, then take ketchup off heat for 10 minutes. Pour into a condiment jar and refrigerate. Makes a little over 4 cups of ketchup.

Easy Barbecue Sauce

Ingredients:
1/2 Cup of Easy Ketchup (or your favorite gluten/corn free brand)

1/2 Cup of Organic, corn-free Mustard (we use Whole Kids Organic Mustard found at Whole Foods Market)

1 Cup of brown sugar

2 Cups of broth (best if you make your own*, but you can use a store-bought brand, just read the labels)

2 Tablespoons of fresh squeezed lemon or orange

1/2 teaspoon of garlic powder

1/2 teaspoon of paprika

1/2 teaspoon of chili powder

2 Tablespoons of Bob’s Red Mill Arrowroot Powder to thicken it

Directions:

Add all ingredients in a small saucepan except the broth. Mix well. Then add broth*.
*To make your own broth, just put your meat in a dutch-oven pot and fill it with water until the meat is submerged completely. Add garlic cloves and chopped onions, a bay leaf, 1 teaspoon of salt and 1 teaspoon of pepper, and other preferred spices if you’d like. Bring contents to a boil and then simmer. When meat is fully boiled (about 45 minutes), you can remove 2 cups of broth for making the barbecue sauce. It is not necessary to let the broth cool. It can be added to ingredients immediately.
Bring contents of saucepan to a boil, then reduce heat and simmer 15 minutes. This barbecue sauce can be made without arrowroot starch, but the starch makes it nice and thick. You could probably substitute molasses for the brown sugar, too. This recipe makes approximately 3 1/2 cups and takes about 20 minutes to prepare: 5 minutes to mix ingredients, 15 minutes to simmer on the stove. Just put ingredients into a condiment jar when you are finished and refrigerate.

Tip:

When you purchase gluten-free baking and cooking ingredients it is best to buy in bulk when available, as some items are much more expensive in smaller quantities and certain items (like arrowroot powder) are used quite frequently to replace cornstarch in quite a few dishes.

Also visit our Recipe Index page for a more detailed and organized list of our recipes.

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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