What sauces contain hidden gluten?

Soy sauce (use tamari instead), many teriyaki and hoisin sauces, some barbecue sauces, Worcestershire sauce (some brands), malt vinegar, cream soups used as sauce bases, and many commercial salad dressings. Always read labels or make your own to be safe.

What can I use instead of soy sauce?

Tamari is the closest substitute and is made from soybeans without wheat. Coconut aminos are sweeter and lower in sodium with a milder flavor. Both work in any recipe calling for soy sauce. Tamari is available at virtually every grocery store now.

How do I thicken a sauce without flour?

Cornstarch mixed with cold water is the easiest method. Arrowroot produces a clearer, glossier sauce. Reducing the sauce by simmering concentrates flavor and thickens naturally. Blending vegetables into the sauce adds body. Cream cheese or coconut cream also thicken creamy sauces effectively.

How long do homemade sauces last?

Oil based sauces like pesto and chimichurri keep 1 to 2 weeks refrigerated. Dairy based dips like tzatziki last about 5 days. Vinegar based dressings last 2 to 3 weeks. Fermented condiments like hot sauce can last months. Always use clean utensils to extend shelf life.

What are essential GF pantry sauces?

Tamari, a good olive oil, rice vinegar, hot sauce, Dijon mustard (check the label), fish sauce, and a jar of tahini cover most cooking needs. With these on hand plus fresh garlic and citrus, you can make dozens of different sauces and dressings from scratch.

Home Recipes Lunch & Dinner Sauces, Dips & Condiments

Recipe Type

Sauces, Dips & Condiments Recipes

58 recipes

Curated by Evelina Melnikova

A good sauce transforms a simple meal into something memorable. Grilled chicken with rice is fine. Grilled chicken with rice and a homemade chimichurri or a spicy peanut sauce is a completely different experience. This is why I keep telling people that the sauce section is secretly the most important part of the recipe collection.

The challenge with sauces and condiments for gluten free eaters is that many commercial versions contain hidden wheat. Soy sauce is the obvious one, but wheat starch shows up in salad dressings, marinades, barbecue sauce, teriyaki, hoisin, and some mustards. Reading labels becomes second nature after a while, but making your own eliminates the worry entirely and produces something that tastes dramatically better.

Most sauces take less than 10 minutes to make. Pesto: throw basil, garlic, pine nuts, parmesan, and olive oil in a food processor. Chimichurri: chop parsley, oregano, garlic, mix with oil and vinegar. Tahini dressing: whisk tahini with lemon juice, garlic, and water. These are not time consuming recipes. They are quick assemblies that elevate everything they touch.

The dips in this collection overlap with the appetizer section but are organized here for people who use them as meal components rather than party food. Hummus on a grain bowl. Tzatziki as a sauce for grilled meat. Guacamole in a breakfast burrito. Thinking of dips as multipurpose sauces rather than just party snacks makes them much more useful.

These 58 recipes cover salad dressings, cooking sauces, dips, spreads, and condiments. Many are pantry stable or keep well in the fridge for a week or more, making them ideal for batch preparation.

Editor's Picks